Prepare for the Thanksgiving holiday by learning how to cook turkeys correctly. The most important thing to know is how to take the temperature of the turkeys. Turkeys do not cook evenly, and they will not be ready until the area with the lowest temperature is thoroughly cooked. This is how you know that the turkey is done and ready to eat; however, if you do not take the temperature correctly, you might not get an accurate reading. If this happens, your turkey will remain under-cooked in some areas, and this can cause people to become sick if they consume the meat. This is why it is so important to know the right probe placement in your turkey. Protect the health of your family and friends this holiday season by learning the correct way to take the temperature of your Thanksgiving turkey.
Taking the temperature of a turkey may seem simple, but there are a few things that you need to know before you perform this task. Read all of the following instructions regarding the correct placement of the temperature probe and enjoy a fully cooked turkey every year for a holiday.
Put Thermometer in Turkey
To get the best final results, you should use two thermometers. The first one is for the oven, and the second one will be inserted inside of your turkey. Since the heat from the oven will affect the outside of the turkey the most, you need to make sure that the inside of the bird is also cooked. This is what the second temperature probe will do, and that is also why you need to make sure that this probe doesn’t touch any bones. Contact with bones can throw off the reading, so make sure that you read the instructions for placing the probe into the turkey very carefully.
1. The first step in obtaining an accurate temperature reading is to place the first thermometer into the oven. This will monitor the cooking temperature inside the oven. For example, the ThermoPro TP-20 is a portable probe that is fashioned from stainless steel for best performance. It provides an accurate reading for temperatures between 15.8 and 572 degrees Fahrenheit. This temperature gauge is designed to function at a distance so that you do not have to monitor the probe continuously.
2. The placement of the probe inside of the turkey is crucial because only the correct location will give you an accurate reading about the condition of the meat. To do this correctly, use a meat thermometer. For example, an invaluable asset to any kitchen is the ThermoPro TP-20 meat thermometer. This is a food thermometer with a built-in timer for additional convenience. It will read the temperature of the dark meat inside of the turkey at either the breast or the thigh location. The insertion point is essential, and it should always take place in the thickest part of the bird.
3. Locate the thermal center to get all of the meat cooked to the point where it is safe to consume. This is the area that requires the most time to prepare, and it is located at the thickest and most profound part of the breast. To visualize the thermal center, imagine the bird on its back facing the ceiling, and discover the area where the heart would be. The thermal center’s insertion point is around the area just below the neckline and just off a couple of inches from the mid-line. Always be careful to insert the probe parallel to the surface to avoid any bones.
Benefits of ThermoPro Thermometers
The ThermoPro TP-20 can read the temperature with accuracy, but this does depend on the correct placement of the probe’s tip. This advanced probe has presets that allow you to learn the cooking temperature of a variety of meats as well as poultry. Manual controls are available for people who enjoy customizing the final cooking temperature to taste. The alarm is built into the device, so you will not have to worry about remembering that you are cooking the turkey. This is a common problem because the bird can take some time to finish cooking. In addition to the leave-in thermometer, the ThermoPro TP-20 is a mountable thermometer that can be quickly hooked onto the door of the oven for your convenience. It has an LCD light that will indicate when the cooking is completed through the use of a tri-color lighting system. The light will advance from blue to green to red, which indicates that the cooking time is finished. There are also manual controls for chefs who wish to customize the settings.
The technology built into these thermometers takes the guesswork out of cooking, and this is important because it will protect the health of your family. Under-cooked meat can be dangerous because the bacteria will still be present when it is being consumed. Two temperature gauges can prevent this from happening by providing accurate readings on the meat with the lowest temperature reading.