You can buy meat thermometers that are meant to be left in the meat while it's cooking, and they can give you an alert when your meat reaches the appropriate temperature. Here is one example. This way, you don't have to worry about when to stick the thermometer in.
There is three simple tips, with a few sub-tips, to ensure you always have an AMAZING turkey.
Brine your turkey. Can't speak to the benefits of a dry brine, but even 24 hours of wet brine will noticably improve the juciness and flavor of your turkey.
Don't cook stuffing in your turkey. You will only end up overcooking your turkey in an attempt to get the stuffing to the required temperature. What goes in the turkey caviity, you ask? I personally use a liberal amount of salt and pepper, quartered lemons, oranges, and onions, apple slices, smashed garlic cloves, and whatever herbs (fresh or dried) you like (can't go wrong with rosemary, thyme, and sage though).
Use a good thermometer. I have one like this that stays in the meat while it's in the oven, and it's a game changer. Never overcook your meat again.
On that note, START THAWING YOUR BIRD NOW. RIGHT NOW.
You can actually get a meat thermometer that continuously checks the temperature of the meat while it is cooking. It will beep when it's done and that way you will know for certain that the meat is done. You don't even have to remember the right temperatures, the thermometer remembers for you.
This model is the one I have and you just have to press the button with the type of meat on it and shove it on in there.
Easy, useful meat thermometer.
Peace of mind and tasty food. Everyone wins!
I preheat my cast iron to 475 in the oven for a good half hour - then bring it up to my stovetop. I keep it on a medium high heat on my stovetop - I have an electric stove and set it to setting 6 on a 1-10 scale.
But most importantly - pickup a meat thermometer: it takes the guessing work out. I got one on amazon for $17. Pull my steaks at 115 and let them rest for 10 mins and they always end up a perfect medium rare.
https://www.amazon.com/gp/product/B017613C3C/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Used a thermopro tp-16 probe thermometer. Nuthin' fancy but it gets the job done.
These have worked great for me. Seems accurate? Or if not, theyre at least consistently wrong lol
ThermoPro TP-16 Large LCD Digital Cooking Food Meat Smoker Oven Kitchen BBQ Grill Thermometer Clock Timer with Stainless Steel Probe https://www.amazon.com/dp/B017613C3C/ref=cm_sw_r_apan_i_36Z646W7SWRGGGMZWNXP?_encoding=UTF8&psc=1
Basic, inexpensive two probe on sale 18 bucks ez.
I got this one off of amazon and love it because of its simplicity and long cords, as well as the display being magnetic. Made a brisket with it the other day. One probe in the meat the other for air temp. Sat down, drank a beer, read a book, watched the temps while the dog day dreamed in the yard.
I have a couple of tips you may find helpful in regards to handling/preparing raw meats.
Good luck with your cooking adventures. Don't be afraid of making the occasional mistake, that's how you learn!
I would go for a probe you can leave in. You want to avoid opening the oven and stabbing the meat multiple times. Something like this: Probe
For less than $20 you can buy a remote digital therm probe. They are accurate. You might be surprised at how far off your oven temperatures are and how they fluctuate.
You should check out r/steak. They have a lot of tips and tricks. I already saw it mentioned but for thick steaks you should look into reverse searing. With a good thermometer it’s pretty fool proof. I have two of these and I get the perfect temp every time doing reverse sear.
My full process is to salt the steaks and let them rest for a little bit. They will start to “sweat” a little and that’s normal.
Then I pat them dry and put the thermometer into them and put them in the oven at 200-250°F on a baking rack on a foil lined sheet. Set the temp on the thermometer to about -5/10° you desired end temp. And then you wait for the steaks to come to temp.
Once to temp, take them out and let them rest for about 10 minutes. Meanwhile heat your skillet. Get the thing screaming hot. Then put some oil in the pan. Something with a high smoke point like avocado or grapeseed oil.
Then place the steak in the skillet for about 45-60 seconds per side giving it a gentle little press to make sure all points of the steak at on the skillet.
Then take it out of the skillet and let rest another 10 minutes and I like to crack a little pepper on it and then I eat. I add pepper at the end because it’ll burn if you put it on before the sear.
Idk this is what I do and it’s never failed me. I trust the thermometer more than I trust my “instincts”. So yeah, check out r/steak you’ll learn a lot over there.
ThermoPro TP-16 Large LCD Digital Cooking Food Meat Smoker Oven Kitchen BBQ Grill Thermometer Clock Timer with Stainless Steel Probe https://www.amazon.com/dp/B017613C3C/ref=cm_sw_r_apan_glt_fabc_8Z8YJ2JC7S3PZ7H7K01S
I have this model and it's reliable for me. The cable allows you to keep you probe in and the oven closed.
Something like this will be fine, I can't speak for the durability of the unit/probe though, but it's still much better than a dial thermometer. Even with a fairly accurate dial thermometer like Tel-Tru, you wouldn't be able to look at it without opening the lid & disturbing the reading, or very, very carefully placing it where you could shine a flashlight or something at it through the damper.
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https://www.amazon.com/ThermoPro-TP-16-Thermometer-Stainless-Standard/dp/B017613C3C
190-195 internal temp is what you’re going for, time required will change based on how big the item you’re smoking is and what temp you have it set at. Lower smoke temp means more time, vice versa. Also below 225 you’re not getting any Maillard reaction so try and stay in that 225-250 zone. A good probe thermometer is your best friend for smoking. Here’s the one I use ThermoPro TP-16 Large LCD Digital Cooking Food Meat Smoker Oven Kitchen BBQ Grill Thermometer Clock Timer with Stainless Steel Probe https://www.amazon.com/dp/B017613C3C/ref=cm_sw_r_cp_api_glt_fabc_27CYXYYQ74G2XTRBENT3
Seconding this.
But if you’re really on a budget and will be cooking meat, I’d recommend choosing a more affordable type of meat and investing the savings into a thermometer. Not only will this meal turn out perfectly cooked, but so will every meal you make from this point forward!
The best kind to get is the ones with a probe that can stay in throughout cooking. You know the chicken is done when it temps 160, you stick the probe in at the start with 160 as your alarm temperature, when it comes to temp in the oven it beeps and you take it out. Check a few other places and you’re good! The one I bought cost $25 dollars and is still going strong two years later: https://www.amazon.ca/dp/B017613C3C/
My husband just recently got me a second leave in thermometer for those times when I'm cooking both chicken and beef.
Reverse sear is the best. It's a pricey cut of meat but I highly recommend getting ribeye caps. I often find them at costco.
What thermometer did you get, and would you recommend it?
Got this from amazon - it’s my second time buying it, the previous one lasted 3 years which isn’t great but works out to just over $5 a year so I’m fine with it
https://www.amazon.com/ThermoPro-TP-16-Thermometer-Stainless-Standard/dp/B017613C3C?ref_=ast_sto_dp
Next time use a probe thermometer that you can leave in the roast with the temp gauge outside like this https://www.amazon.com/ThermoPro-TP-16-Thermometer-Stainless-Standard/dp/B017613C3C/ref=mp_s_a_1_3?adgrpid=56143345636&gclid=Cj0KCQjw8svsBRDqARIsAHKVyqEc7A7Bx34kYrVG4mob9kO0stg7W9M4FRBCWuHwEReZBqdlkQtc9l8aAu5dEALw_wcB&hvadid=274708372980&a...
They are pretty cheap and a great tool.
You can leave this one in the oven... https://www.amazon.com/dp/B017613C3C/ref=cm_sw_r_cp_apa_glt_fabc_B5X4SR4NMCJ85ZF44YY1
You can find instant reads for less than $40, but I also suggest a meat probe thermometer... If you're like me and still can't get the timing on steaks right.
I bought this one a couple years ago, and it seems to still be working fine.
It’s similar to this one: ThermoPro TP-16 Large LCD Digital Cooking Food Meat Smoker Oven Kitchen BBQ Grill Thermometer Clock Timer with Stainless Steel Probe https://smile.amazon.com/dp/B017613C3C/ref=cm_sw_r_cp_api_i_6M0E0M3H0WFY94V8HVDD
Went to Lidl and got a lamb roast. Followed this recipe and it was delicious. Having a meat thermometer is a game changer.
Paired it with garlic mashed potatoes and broiled asparagus. I've learned that using yukon gold potatoes is the way to go. Boil them, toss them in a stand mixer with butter, milk and minced garlic. Easy peasy.
Could also get him some stuff for grilling as well - like some new BBQ tools or some dry rubs and sauces to go with what he's grilling. Does he have a meat thermometer? That's something people don't really think about or know they need but it does make it super helpful to have. Could do a whole BBQ gift for him and get a fair amount of stuff for $125. Stuff I'd look to put in would be :
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I'm sure there are even more things you could buy - like plates/trays or some other cast iron cookware that could go on the grill. If you like BBQs you could always get a BBQ pizza cooker with some pizza items. The world is your oyster! lol
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On the video game front, you could just give him a voucher you make for "uninterrupted gaming time" where you'll take your daughter out for a few hours on a day where he's free so he can play video games uninterrupted. If there's a game you know he wants, could get him a game as well?
Something like this is probably what you're looking for:
https://www.amazon.com/ThermoPro-TP-16-Thermometer-Stainless-Standard/dp/B017613C3C
>Thermopro TP-17
The thermpen is great and I use one, too, but the real time monitoring while cooking is what really does the trick. Opening the oven door to take the temp releases the heat in the oven, which makes timing a little more difficult and cooking a little more uneven. I got one because I found that the difference between perfect and blackened/burned was quick short on some dishes. I stopped ruining meals with the remote thermometer.
Here's the one-probe version of the Thermopro that costs $17:
https://www.amazon.com/ThermoPro-TP-16-Thermometer-Stainless-Standard/dp/B017613C3C?ref_=ast_sto_dp
I'm not sure why they put the much larger straight probes with the PT-17, but I ended up purchasing a few of the smaller probes. It nearly doubled my cost, but I really like how the unit works and the longer probes were fairly dangerous in the cramped space between rack and heating elements.
Of course, there are many BBQ remote thermometers out there and they run from $10 to well over $100. The $10-$20 ones I've purchased have worked pretty well.
Invest in a good meat thermometer. I've got this one https://www.amazon.com/dp/B017613C3C/ref=cm_sw_r_cp_apa_fabc_DGSF8PGC4ZS3ZF11G36W?_encoding=UTF8&psc=1 and it works great. Have fun!
Lol :)
Here's the oven safe one (has some meat presets, a timer, and a temperature sensor):
This one is easier for general use since there isn't a cord attached:
Heres a link to the one i bought if youre interested
https://www.amazon.com/dp/B017613C3C/ref=cm_sw_r_cp_apa_fabt1_heBTFbC7S168V
ThermoPro has them for $18 on Amazon. And for $45 you can get one with a second unit that you can carry around with you.
Deal link: Amazon
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Was the one you got digital or analog? In my experience the digital ones are truly instant and accurate.
I've had this one for a few years and it's worked wonderfully
I got this pretty basic and inexpensive thermometer and it’s really helped » https://www.amazon.com/dp/B017613C3C?ref=ppx_pop_mob_ap_share
Deal link: Amazon
Coupon code: THERMOPR
^^Note: ^^The ^^deal ^^may ^^have ^^expired ^^by ^^the ^^time ^^you ^^see ^^this ^^post.
ThermoPro TP-16 Large LCD Digital Cooking Food Meat Smoker Oven Kitchen BBQ Grill Thermometer Clock Timer with Stainless Steel Probe https://www.amazon.com/dp/B017613C3C/ref=cm_sw_r_cp_api_i_BWF9Eb5HGA9QT
I hope this link works 🤞
If not, when on Amazon, look up the title of the item. I swear by this digital thermometer. Super easy to use.
One trick I have learned, curtesy of another community on Reddit (Castiron, I believe..it has been a while) is to reverse sear. Super simple, and I have not messed up my steaks ever since (I like my steaks to not moo at me but not be over done either, tyvm)
Ok...so super simple reverse sear process I have been using:
•season steak, cooks preference
•set on a roasting pan (to keep it from sitting in its own juices) and place in refrigerator, uncovered, for minimum of 24 hours
•when preparing to cook the steak, bring out from fridge and let rest on counter for an ~hour
•while steak is resting, bring oven to 215 degrees (Fahrenheit)
•stick the largest steak/meat (if using multiple cuts) with the thermometer and set it to have the alarm trigger when the internal temperature reaches 115 degrees (also Fahrenheit)
•after internal temp is reached, pull steaks/meat and let rest for 10 minutes.
•during this 10 minutes, prepare by placing a pan on your stove top on medium /medium-high heat(preferably a cast iron, but can be doable on a grill/non-stick, etc..)
•while heating your pan, get the final ingredients ready: a tablespoon of oil, half a stick of butter, some dried herbs (popular ones to choose are rosemary, sage, or thyme), and about a tablespoon of garlic (or if you’re a rebel like me, use half a bulb)
•when the steak is done resting, use your oil on the pan and let it heat up until shimmering (not smoking)
•place your steak in the pan (be careful of splashing, bad juju) to create a sear
•as the steak is searing, place your butter/garlic/herb(s) around the steak
• after a minute or two, flip the steak.
•after another minute, tip your pan (while still on the heat/burner) just a bit to collect the juices in the pan on one side and spoon this all over the steak.
•another minute or so on this second side and spooning...then pull and rest your steak again for 10 minutes
This process has, so far, never failed me. I have done this with thick cuts and thin cuts, just be careful with the thin cuts as they are easily overcooked very quickly.
PS: I am not a professional cook, do not claim to be a professional...just enjoy a really good, flavorful, and tender steak 😉