CDM meat & poultry thermometer available
|Many kitchen thermometers will be used on Thanksgiving to test the temperature of the turkey. Undercooked turkey means the possibility of salmonella; overcooked turkey most certainly means dry meat.
Given that 10 degrees can make the difference between good and dry, how accurate is your kitchen thermometer?
A chef will calibrate a new thermometer, then recalibrate once a week (or whenever it’s dropped), using the freezing or boiling method.
There is a calibration nut underneath the thermometers, at the top of the stem, right under the head. You’ll need a small wrench and some dexterity (or someone to help).
If your thermometer doesn’t have a calibration nut, contact the company’s customer service line for advice.
The harmful bacteria are killed at 150°F. The turkey should be removed from the oven when the thickest part of the thigh meat is 155°F but no more than 160° (be sure not to touch the bone).
That’s because food keeps cooking after it is removed from the oven. As the turkey stands to let the juices to settle for easier carving (15 to 20 minutes), the thigh meat will reach 165°F and the breast meat will probably be 10°F higher.
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