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Old 09-07-2009, 02:18 PM   #31
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
Learning to work with a thermometer has been a real lifesaver for when I entertain. I used an instant-read I got at a restaurant supply house for years, but eyes aren't what they were (even though my doc says they are) and wanted something with an easier read-out. Mine is now a polder with a lanyard to the probe that allows you to preset both a temp and a time. It allows me to sit and enjoy appetizers and drinks with my friends while it watches the meat. It also works on the grill. When the alarm goes off, I know to bring out the meat and do any last minute sides I couldn't do in advance. When I'm through the meat will have set for the right amount of time for carving. I have had one difficulty and that is placement of the probe to make sure the thigh on a large turkey (I usually do 20 lbs or thereabout) is done enough. The temp will say it's ok, but it is still not quite done (and, yes, I do allow for the fact that a frozen bird, especially if you had to force thawing, will always remain red at the joints). Usually it is no biggie, most guests really want the breast, an occasional leg person, and they're usually perfectly done, so I use the separate dressing and put the carcass back into the oven to finish.

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Old 09-07-2009, 05:46 PM   #32
Sous Chef
Join Date: Aug 2006
Location: Utah
Posts: 580
I like this one by Thermoworks better than the Thermapen, because you can attach different probes. ThermoWorks – MTC Mini Handheld Thermocouple

I bought one and posted here on the second page there is pics.

Good luck

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