THANKSGIVING HELP NEEDED
Nov. 14, 2011 9:07 am
Updated: Dec. 26, 2011 5:11 pm
I bought a probe thermometer for the turkey this year.
But just have a couple of questions about using it. I am brining my turkey so let me know if I need to do anything differently using a roaster oven from a regular oven.
- Maybe I’m just being stupid but was wondering where is the best place to insert the probe in the turkey?
The breast or the thigh?
- I am using a Roast Over to keep my reg. oven free for the other stuff.
Do you get an accurate temp if you’re using a probe?
- What should the internal temp of the turkey be, I read once that you should stop at 170 and the temp will continue to rise to 180 once removed from the oven?
Let me know if you have any other advice that might be helpful.