And where would that be, exactly?
March 4, 2014 | I prepared a turkey for this year's Oscar party. And as always one asks, You want me to stick it where? Meaning the thermometer, of course!
Every bit of instruction about roasting a turkey includes the same instruction: insert a meat thermometer "in the thickest part of the thigh." Huh?
Now, if we're talking my thighs, I can readily identify the thickest part. But the turkey? Not so much. You see, the thigh, which you know is attached at the end of the drumstick, is sort of folded up under the skin of the turkey.
I knew I had put the probe in the wrong place when it rose 60 degrees in the first hour. Definitely wrong.
More research. One wag suggested that you stick the probe into the general area of the thigh and then use trial and error to find the coolest location, which would — circular reasoning alert — be the thickest part. Sounded good in theory, but in practice I felt like most of the phlebotomists who draw my blood, sticking the needle in and then burrowing around until they hit red.
There has to be a better way. I can recall with abject horror the several times I pulled the turkey out of the oven at supposedly the proper internal temperature, only to discover that when I cut into it, it was just plain raw.
And guess what? This was no exception!
Last updated on Apr 29, 2016