How to Roast a Turkey

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Josh Ozerksy himself admits to previously believing in “the force” when judging the temperature of his Thanksgiving turkey. He helps you overcome your hubris too and breaks down the different thermometers with the message that “any thermometer is better than no thermometer at all.”

Video Transcript

Hi I'm Josh Ozersky, and this is eHow.com where we're taking turkey temperatures. Now I have before me here a turkey that I have stuck three different kinds of thermometers in. There are many kinds of thermometers and they're all better than none. For many years like other stubborn but manly cooks I didn't believe that you should use a thermometer. I thought that you should have an intuitive connection with the meat, a form of the force if you will. I thought of myself as the Yoda of roasting but boy was I wrong. This is a regular meat thermometer with a dial and it is plunged into the thickest part of the breast. The breast should be about 160 degrees, that's what the temperature you're looking for on the breast. Now you don't cook it with this in there, you take it out, you let it sit and then you plunge it in and you wait until it steadies. Now you'll see if you look closely that this says a little bit hotter, so that lets me know that I screwed everything up and now I am a failure. This is a thermometer that has digital and for those of you who are not old school like me, you'll get a clearer read and you can even set it to different meats so it will tell you what it thinks is well done in beef versus pork versus veal. My suggestion to you if you're using a digital thermometer, use the number, don't use the recommendation. This is designed by engineers at Honeywell who don't eat meat hardly ever and when they do it's badly cooked. Now another step forward is something like this and this is cool because you plunge it into either the dark section, the thickest part of the thigh where you want it to go to 180 degrees and then you leave it out so that as you're puttering around the kitchen, you can periodically check and see what the temperature is. You could even get two of these, one's in the dark, one's in the light meat and of course if you use my stand up method, they'll both be cooking at the same rate but I'm not saying it's a bad idea. Finally, although we don't have one here today, there are actually remote blue tooth thermometers in use today that are frequently utilized by barbecue chefs and you can actually have an app on your iPhone so that like you can go and just look and see what both the temperature and humidity rate is, the wet bulb temperature if you will. So that's it, 180 degrees in the dark, 160 degrees in the white and any thermometer is better than none at all. I'm Josh Ozersky, for eHow Food.

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