Meandering past the meat display I was surprised to see pop up thermometers

[desertjean]

in the rump roasts. Those kind you see in the nasty cheap turkeys that pop up when the turkey is either still raw or is so far past done it should start over. This is the first time I've seen it, is this the new norm? I've never seen them in anything but turkey before.

 

[markinhouston]

Forget the pop-up and invest in an instant-read thermometer..

Those poppers can not compete for accuracy, and an instant-read will be useful whenever you roast meat. Unless I know the quality of a rump roast, I first think braising rather than roasting to preserve the taste without drying out the meat.

 

[desertjean]

There wasn't a roast left without the thermometer already in it.

The looked kind of odd laid out in the case, kind of like they had measles or something, with these red shiny dots on them. I guess you could stick a garlic clove in the hole left when taking it out.

 

[markinhouston]

You just need to ignore it rather than rely upon it! nt

 

[elenor]

Im never sure if I have the thermometer in the right spot on the turkey leg. Any hints?

 

[michael-in-phoenix]

Insert the thermometer in the thigh, above the drumstick joint, on the inner...

...part of the thigh. This would be between the thigh and the body of the bird.

If in doubt, insert it in the same general area two or three times, and you will get a good average. The same thing can be accomplished by moving the probe in and out just a little bit. Take the lowest reading and you'll have the temperature in the deepest part of the thigh.

Michael

 

[markinhouston]

and make sure it isn't touching the thigh bone! nt

 

[elenor]

Thanks I'll give it at try. Tried to reply to you Charley - your mail box is full.