Using a thermometer is the best way to ensure that your turkey comes out juicy and fully cooked - so long as you know how to use it! This video will show you the right way to take the temperature of your turkey.
Thank you for the degree of the Turku . I tried googling it and no person said the degree!! God Bless you on this wonderful Thanksgiving!! Your the BEST!!
Thanks so much for posting this, it's nice to have a visual of *exactly* where to insert the thermometer. XD Feel much more prepared for Thanksgiving now!
Yes I made a turkey in advance. Yes I simply checked the temp using this method thank you. Best turkey ever. I used the America's test kitchen method of putting it on a preheated pizza stone
I’m glad u have a thermometer! I’m an amateur cook! So I ain’t a real cook cook. But I do recommend a thermometer! My folks don’t use one!!! They think there’s no need!!! Dad goes by denseness aka Hardness. I usually yell you’ll get worms!!!
You made me realize something, I’ve always left my leave in Bluetooth thermometer, and it would come out raw so I cook my turkey to 175 and bango it comes out perfect, I thought it was because I wasn’t hitting the sweet spot., which I’m sure that plays a part, but now that you mention it I bet the heat the probe collect reads hotter than it is, it’s a expensive machine over $200 from thermoworks so quality is there, but now I know why and I love knowledge, thank you sir, one question do you think it would matter as much with beef or pork,? Because that meat is more dense, Thanks from Alberta.
You can calibrate it or at least get an accurate reading.....take a container of ice water, make sure it has a good amount of ice. It should read 32 degrees Fahrenheit
Thanks! Best vid yet on the subject, both thorough and detailed. I like that you teach us how to think if I understand it, as opposed to a limited hard and fast rules
@@princesharma8081 which hindi ?!?!?! more than a language in India !!!! I experienced Indians speaking Malayelem in Dubia years ago !!! Others Urdo !!! Others some other languages forgot its name !!! Beside , dear Indian , Indians are somehow good in English language !!!!!! So why ?!?!?!?!
Here's a stupid question, Kenji. How do you wash your thermometer? I had a couple digital ones and both broke way earlier than they should have. Literally after just a couple months usage. I wondered if it was because I was in the habit of rinsing them and wiping them dry (the sensor part obviously) after taking temps, especially when the item was still under-cooked. These were't the Thermoworks pen that is so popular but they weren't cheap crap either. They were cheaper Thermoworks models actually. I've never been able to bring myself to spend the $100 on the pen due to that experience.
thelastmike Try models with replaceable probes. Thermoworks has the Chefalarm. They tend to be better built. You can use them as instant read with the needle probe.
I just ordered up the Thermoworks Pop, one of the ones Kenji recommended at the beginning of this vid. I think I'm gonna try alcohol wipes to clean it this time. I see they sell into the restaurant industry specifically for this purpose. If anyone actually uses them I don't know.
Being swedish we are mostly used to have ham instead of turkey. However a trick I came up with could potentially lift a crispy turkey skin to another level and an more even browning. When the turkey is cooked put it over a wire rack on top of a tray and ladle over a large spoon of really hot oil on top of it. and keep doing that until you get an even golden very very crispy skin. because the oil wont stay on the bird it will evenly distribute the heat. I do it to my xmas ham and get a extremely thin crispy breading crust on it. works every time. and no uneven spots. My though-process is that you can cook the bird at a desired temperature and get to the crispy skin thing without sacrificing with potential overdonnes.
Your method is reminiscent of Peking Duck also - a way to separate the skin from the duck’s fatty tissue beneath. The duck can be doused in hot liquid entirely instead of ladling. The skin pulls away - but for a better result because of the smaller bird, it should be done more than once and left away from the heat to ensure the thicker skin actually secretes all the fat melt before the duck itself is restored to the heat again, several times. Hanging of course works best in between.
maybe too late for you, but you don't want the oven door open too long... however, I pull it out (leaving on the rack_) use an instant read, and then can push the rack back in... all takes about 30 seconds or so. Longer than that and the oven temp starts to drop.
I did a 16 lb Turkey in a Traeger Smoker. The breast temp was 165, but the thigh meat was still on the raw side. I wouldn’t serve that to anyone. What is the secret to getting the thigh meat done and not overcooking the breast meat. Frustrating. It was a fresh, unfrozen turkey
