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  2. This Is The Best Place To Put A Thermometer In A Turkey - AOL

    www.aol.com/best-place-put-thermometer-turkey...

    Digital instant-read thermometers: These thermometers provide quick, precise readings, making them ideal for checking turkey temperatures during cooking. Simply insert the probe into the thickest ...

  3. Wolfgang Puck cooks up a turkey in no time and shares quick ...

    www.aol.com/lifestyle/2015-11-16-wolfgang-puck...

    Test the turkey for doneness: an instant-read thermometer inserted into the thickest part of the thigh not touching bone should read 165°F. If not, roast under pressure for 5 to 10 minutes longer.

  4. Don't Trust The Pop-Up Thermometer In Your Turkey ... - AOL

    www.aol.com/dont-trust-pop-thermometer-turkey...

    Relying on a meat thermometer is the best for food safety, convenience, and knowing exactly when the turkey is ready. Use A Meat Thermometer For Accurate Temperature Readings. Investing in a meat ...

  5. Meat thermometer - Wikipedia

    en.wikipedia.org/wiki/Meat_thermometer

    A digital food thermometer in pork A food thermometer in water A roast turkey with pop-up thermometer (the white plastic object in the breast) in the popped position. A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods.

  6. Instant Pot - Wikipedia

    en.wikipedia.org/wiki/Instant_Pot

    Instant Pot is a brand of multicookers manufactured by Instant Pot Brands. The multicookers are electronically controlled, combined pressure cookers and slow cookers . The original cookers were marketed as 6-in-1 appliances designed to consolidate the cooking and preparing of food to one device.

  7. Pressure cooker - Wikipedia

    en.wikipedia.org/wiki/Pressure_cooker

    A stovetop pressure cooker. A pressure cooker is a sealed vessel for cooking food with the use of high pressure steam and water or a water-based liquid, a process called pressure cooking. The high pressure limits boiling and creates higher temperatures not possible at lower pressures, allowing food to be cooked faster than at normal pressure.

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