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Following temperature guidelines is key to making sure your turkey is safe to serve. The U.S. Department of Agriculture (USDA) recommends cooking turkey to an internal temperature of 165°F in the ...
Where you measure the temperature is key to getting an accurate reading on your turkey. Check the temperature in the two thickest parts of the bird, the thighs and the breast, say Baker and Schneider.
It will have a metal probe with a sharp point which is pushed into the meat, and a dial or digital display. Some show the temperature only; others also have markings to indicate when different kinds of meat are done to a specified degree (e.g., "beef medium rare"). Meat thermometers are usually designed to have the probe in the meat during cooking.
$14.88 at . The best place to stick your instant-read thermometer is in the thickest part of the turkey's thigh. Since it's one of the meatiest areas of the bird, it takes the longest to cook so ...
A propane smoker is designed to allow the smoking of meat in a somewhat more temperature controlled environment. The primary differences are the sources of heat and of the smoke. In a propane smoker, the heat is generated by a gas burner directly under a steel or iron box containing the wood or charcoal that provides the smoke.
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