Is it good to have a thermometer when cooking a turkey on Thanksgiving?
Last year I got a large turkey about 12 pounds or so and this was the smallest they had at the store. I usually only get 6 pounds so this was my first time cooking a big one. I cooked it following the time on the packaging and everything was going smoothly. I carved a piece and it looked good. I got closer to the bones and the turkey was pink!! There was no putting the turkey back in the oven because all of the other foods were ready and it was getting late. We had been waiting on that turkey all day. What can I do to prevent this? Would a thermometer help?
Brandy A – You know what, not that I think about it, the turkey we had last year had those things that pop up when it is done, and it NEVER popped up. We were getting sooo hungry and couldn't believe the turkey was taking so long. (Like I said we never cooked a large one before and we were worried the button was broke and we would burn it) =/
Filed under: Cooking Thermometers | Sep 20th, 2009.
YES!!!! But, don’t count on the plastic thermometer buttons in most birds!! Spend $5 and buy an actual meat thermometer. Pull out your bird when the most dense piece of dark meat reads 165 degrees. Then cover it in foil and let it carry over heat to 180 degrees. That way it’s perfect done, juicy, and tender! If you do stuffing, make sure it’s LOOSELY stuffed so it can cook through with the bird.