Probe Thermometer to Help You Become a FivE-Star Chef

Are you still worried about whether the grilled chicken, lamb shank or beef tenderloin is too big or not enough?

Probe thermometer with map

In fact, you lack a probe food thermometer. It is small, cheap, and one of the most valuable kitchen utensils. It is your guarantee of success in making perfect roast chicken and beautiful three-part cooked roast lamb, because the appearance can be deceiving, but the temperature will not lie. We like probe thermometers, you can set the temperature. The heat-resistant wire is passed to the outer dial of the oven, and the meat will alarm when the meat is cooked. This prevents us from frequently turning the oven on and off to check the temperature-wasting precious heat and increasing the cooking speed.

Attach the precautions for the preparation temperature of roasted turkey

    Take the wishbone from the turkey by lifting the exposed meat from the neck skin and cut the bone with a small fruit knife on both sides of the meat and bones. Pull firmly on both sides to flow out (if a piece of bone does not come out, control the remaining fragments with paper towels and exit). This will enable carving. Breasts are much easier to grind bay leaves, pepper and sweet pepper spice mills until they are very good, put salt, sage, and ¼ cup of brown sugar in a medium bowl. Sprinkle dry saline generously on the cavity and rub the skin until you use the entire mixed package. The roasting pan with the large sides of the cold turkey found 8-12 hours.

    Rinse the turkey thoroughly to remove the brine; pat dry gently. Let sit in the baking dish for 3 hours to room temperature. At the same time, cook the vinegar, soy sauce, and remaining ¼ cup of brown sugar in a small saucepan over medium heat, stirring to dissolve the sugar. Reduce the heat and simmer, stirring occasionally, until the mixture thickens the consistency of the syrup (it needs to be very thick to stick to the turkey, if the glaze is too thin, continue to simmer), 5-8 minutes. Let the glaze cool and preheat the oven to 325°.

    Starting from the neck of the turkey, gently slide the skin between your fingers and the breast to relax the skin. Put the skin under the butter block, evenly spaced between the breasts. Coat a piece of tinfoil enough to cover the Turkish breast with non-stick spray. Cover the breasts with foil, paint the edges down, avoid the internal cavities of the thighs and end of eating (the foil will protect the skin from the first stage of cooking). Turkey, breast down, V-shaped grill is set on a large grill pan. Bake until the turkey is golden brown, 50-60 minutes.

    Remove the turkey from the oven and transfer to a clean framed baking sheet with oven gloves or 2 pairs of tongs. Transfer the bird's breast side back to the rack on the baking sheet and discard the foil. Collect any juice from the baking tray and pour it into the pot. Roast the turkey until the breasts are golden brown and the skin is crispy, 35-45 minutes. Take the turkey from the oven and brush the glaze. Continue to bake and check the temperature every 5 minutes, until an instant visible thermometer is inserted into the thick breast near the part of the neck register at 150° (the temperature will rise for the bird to rest), 15-25 minutes. Transfer the turkey to a plate and let rest for 1 hour.

    Increase the oven to 450°. Apply an even layer to sluggish the Turkey. To bake, pay close attention to the glaze starting to burn, until the turkey is deep golden brown, and the skin is shiny and crisp, about 5 minutes. Transfer to a clean dish and let rest 30 minutes before carving is done: Turkey can be salted 2 days in advance. Brine on Tuesday, then rinse on Wednesday and cool overnight on Thursday so you are ready to bake.