Interested to get the views of the folks on here. I'm doing a 15 pounder (not my first turkey, but I don't do them all the time). Trying to decide if I want put the temperature probe in or not, and if so, where? Was thinking to stay away from the breast, so maybe the thigh?
Probe or no?
- Thread starter GregWeiss
- Start date
I don't use probe thermometers anymore, but when I did on turkeys, I probed in the middle of the thickest part of the breast, in a downward vertical orientation, as shown here from the Whole Turkey - Basic Brine article. I always err on the side of getting the breast done right, so it doesn't dry out. If the thigh is a bit undercooked, I can always remove it from the carcass and bake at 450°F for 10-15 minutes or microwave at 100% for 1-3 minutes until no longer red.
Good luck!
Good luck!
Bob Correll
R.I.P. 3/31/2022
I seldom use a probe thermometer anymore for briskets, butts, etc., but plan to use one for tomorrow's bird.
So my question is Chris, do you start checking after a certain amount of time with a Thermapen or similar device?
or are you just that good?
So my question is Chris, do you start checking after a certain amount of time with a Thermapen or similar device?
or are you just that good?
I estimate my cooking time and start checking 30-45 minutes before that with my Thermapen. I check in several spots and average the results.
I'm not saying that probe thermometers are not a good tool in your toolkit, I've just simplified things a lot as I've progressed with barbecue. Speaking generally about all meats (turkey, brisket, pork shoulder, etc), the risk with a probe is you're only getting one measurement in one location. If that one location is measuring 160*F but the average measured in several spots is 170*F for whatever reason (e.g. the probe is improperly placed, not in the center of the thickest part of the meat, or in some meats, you've placed the probe in a fat pocket vs lean meat) you have overcooked the meat beyond your target internal temp and there's no recovering from that.
I'm not saying that probe thermometers are not a good tool in your toolkit, I've just simplified things a lot as I've progressed with barbecue. Speaking generally about all meats (turkey, brisket, pork shoulder, etc), the risk with a probe is you're only getting one measurement in one location. If that one location is measuring 160*F but the average measured in several spots is 170*F for whatever reason (e.g. the probe is improperly placed, not in the center of the thickest part of the meat, or in some meats, you've placed the probe in a fat pocket vs lean meat) you have overcooked the meat beyond your target internal temp and there's no recovering from that.
Well, there you have it. Just soldier on without it, I guess.