Please use a meat thermometer. Cooking thermometers take the guesswork out of cooking, as they measure the internal temperature of your cooked turkey to assure that a safe temperature has been reached. Cooking times are just estimates, and every oven cooks differently.
To be an accurate indicator, a meat thermometer must be inserted properly. On a whole body turkey insert the thermometer in the inner thigh, making sure the tip is not in contact with the bone. On a turkey breast insert the thermometer sideways into the thickest part of breast.
This type of food thermometer allows you to check the temperature of food in the oven without opening the oven door. A base unit with a digital screen is attached to a thermistor-type food thermometer probe by a long metal cord. The probe is inserted into the food, and the cord extends from the oven to the base unit. The base can be placed on the counter or attached to the stovetop or oven door using a magnet. The thermometer is programmed for the desired temperature and beeps when that temperature is reached.
This type of food thermometer is designed to remain in the food while it is cooking in the oven. It is convenient because it shows the temperature of the food while it is cooking. If not left in the food while cooking, however, it can take as long as 1 to 2 minutes to register the correct temperature.
This type of food thermometer quickly measures the temperature of a food in about 15 to 20 seconds. It is not designed to remain in the food while it is cooking in the oven, but should be used near the end of the estimated cooking time to check for final cooking temperatures. To prevent overcooking, check the temperature before the food is expected to finish cooking.
The “pop-up” style of disposable cooking device is constructed from food-grade nylon. Inside it is a spring that is held down by an epoxy. This epoxy melts somewhere in the neighborhood of 180ºF degrees, thus releasing the spring so that the timer “pops up.” The biggest problem with these timers is that they are always inserted into the breast meat. The white meat will have dried out once it reaches 180 degrees.
