Cooking Thermometers » internal temperature

Will this turkey meat get up to temperature?

admin — Tue, 07 Jul 2009 15:51:33 +0000

I’m slow-cooking a 4 pound frozen turkey breast for 7 hours (in a Crock Pot on low.) Is there any reason to worry about the internal temperature? (I don’t have a thermometer.) Or will it be fine?

How long should I cook venison for?

admin — Sat, 06 Jun 2009 20:26:02 +0000

I killed me about a one-hundred pound doe for meat. I took the back-straps (tenderloins) out. I plan to put the meat in a pan with water on the bottom of it, season it and cover it with aluminum foil. I will probably set the oven on about 350 degrees. How long should i let it cook for. We don’t have a thermometer to check the internal temperature of the meat. Thanks

Turkey cooking questions….?

admin — Sat, 23 May 2009 20:19:02 +0000

I have a 20lb turkey that I have cooking at 325F in an oven pan. I slathered it with butter and covered it with foil.

My question(s) are:
1.) I removed the giblet bag and tossed it (yuck!). I didnt look for a neck.. does that mean Im cooking a neck inside the turkey and should’ve taken it out? I didnt see anything in there but it was slightly frozen in the middle?

2.) Im cooking at 325F. My digital meat thermometer that I stuck in the breast reads 33F after cooking for 29 minutes…LOL. Is it ok for me to kick it up to 350F?

Ive cooked a turkey every year since I moved out (2002) but I always forget this stuff and am frantically searching the internet every year…lol. My first year I left the giblet back in the turkey by mistake. Turns out its a common rookie mistake.
Thanks guys. I increased the temperature to 350F, and the turkeys internal temperature is rising! 36F now. lol, the simple things in life to get excited about, haha.

Also, I suppose if the turkey next is inside like somebody posted, I could always pull it out when I take the foil off to brown in during the last hour or so. Or I could always just leave it in and take it out after its done.
Thanks everybody and have a GREAT Thanksgiving
Its now at 38F according to my meat thermometer.

To the poster who wanted me to eat the neck – how about you come over and pick the neck up when its done – around 3pm or so, I will save it for you…LOL

And I did increase the temperature to 350F. Thanks for helping me with that!

How long should I cook venison for?

admin — Wed, 13 May 2009 20:23:10 +0000

how can you tell if a turkey is fully cooked without a thermometer?

admin — Tue, 27 Oct 2009 17:07:35 +0000

i am cooking a turkey right now and have no thermometer to check the internal temperature…how can i tell if it is done?
no matter i figured it out and by the way i made a perfect ass turkey!

Using a meat thermometer?

admin — Sun, 22 Feb 2009 01:05:18 +0000

I'm planning to cook a pork tenderloin for dinner tomorrow. I'll be using a meat thermometer (non digital) to confirm that the tenderloin is fully cooked. I've never used one before and I have a some questions.

What internal temperature should pork tenderloin be cooked to? Do I insert the thermometer at the beginning or end of cooking? Where in the meat should the thermometer be inserted?

Thanks for your help:)

Why doesn’t my chicken or turkey look done at 165 degrees?

admin — Sun, 04 Oct 2009 06:07:34 +0000

I’ve recently started using a digital thermometer when roasting a whole chicken or turkey. I read that it should be done when the internal temperature reaches 165 degrees fahrenheit. So far my birds doesn’t seem cooked thoroughly at that temperature and I even let it rest. What am I doing wrong?

Is this pork roast fully cooked?

admin — Tue, 18 Aug 2009 10:39:10 +0000

The meat still is a little pinkish. I cooked it for the recommended time (2.25 hrs for slightly more than 4 lbs) and to an internal temperature of 155. I seem to recall that this happened last time, too. Maybe my meat thermometer is off?