I have four meat thermometers. And electronic, a "leave in" and two instant reads. I've calibrated them all using boiling water.
I put them deep in the thigh meat or the breast meat (turkey or chicken), but have had instances of the thermometers reading 180 degrees, yet there still being some red, undercooked meat.
Am I simply placing the thermometers in the wrong places?
Thanks,
Al
I put them deep in the thigh meat or the breast meat (turkey or chicken), but have had instances of the thermometers reading 180 degrees, yet there still being some red, undercooked meat.
Am I simply placing the thermometers in the wrong places?
Thanks,
Al