Our testing covered pop-up timers bought online and put into place by cooks before sliding the bird into the oven, and models pre-inserted in the meat at the processing plant. Our findings may make a few eyebrows pop:. But three timers popped up when meat was still below that safe zone, one as low as The low readings are a concern.
Serving undercooked turkey means you risk sending your guests home with a nasty case of food poisoning. Our food safety experts recommend that cooks not rely on these timers to tell whether their holiday bird is done. Instead, use a conventional meat thermometer to check the internal temperature in the thickest part of the breast and in the thigh between the drumstick and the body, and take several readings.
In a separate round of testing, our experts assessed instant-read and leave-in analog and digital meat thermometers for temperature accuracy, repeatability, response time, and product features. Based on this testing our experts recommend that home cooks purchase a digital meat thermometer.
They make nice stocking stuffers , too. Overall, compared with analog models, instant-read and leave-in digitals are more accurate, are easier to read, and have faster response times. Testing found that analog thermometers are also not suitable for use in thinner cuts of meat such as most steaks and boneless chicken breasts.
Accurate and consistent, it also features a foldaway probe. Leave-in digitals that remain in the meat while it cooks offer more features—such as audible alerts and the ability to transmit temperature readings to a wireless unit or smartphone—but generally cost more than instant-reads. When connected to WiFi and paired with a free app, the Smart Thermometer sends temperature readings and other alerts to any Apple mobile device.
By the time the timer does actually pop, your turkey will be overcooked and as dry as sawdust. If you use a pop-up timer, you end up drastically overcooking your turkey. The stick has a spring wrapped around it. The soft metal in the tip warms as the turkey roasts and eventually melts at around degrees F.
Then the red stick is released from the metal and the spring makes it pop up. If you must use a turkey timer, there are two pop-up versions that actually work : the Kikkerland turkey timer and a Norpro reusable pop up turkey poultry timer. The result? Simply insert a digital instant-read thermometer into the space between the thigh and the breast to get an accurate reading.
If you peek in the oven and the stick hasn't popped up yet, the turkey's not done. It's fool-proof. How does the timer issue its proclamations with such concrete certainty? The trick is holding the pop-up stick in place with a wax or metal that will melt somewhere in that temperature range.
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