New recipes

Turkey Thermometer: Tips for a Successful Thanksgiving

Turkey Thermometer: Tips for a Successful Thanksgiving


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Learn how to use and read your turkey thermometer for Thanksgiving

Use a turkey thermometer the right way for the perfect Thanksgiving turkey.

There are tons of ways to make your Thanksgiving turkey. You can make a simple roasted turkey, a brined turkey, or even a bacon-wrapped turkey. You can have a turkey stuffed with stuffing, rubbed with herbs and spices, a smoked turkey, or even make a paper-bag turkey. But no matter what turkey you’re making this year, you have to know when it is ready to enjoy.

How? By purchasing one of the most important Thanksgiving tools you’ll ever need: a turkey thermometer. And we can absolutely tell you which thermometer to buy, but before you go out and purchase a turkey thermometer, you have to know which type of thermometer is right for you, and how to use it once you’ve got it! Follow these simple facts and tips and you’ll get the best read out of your turkey thermometer every time!

Digital Thermometer:

A digital thermometer is a fast and easy way to get a clear read. However, you cannot leave it in the oven or submerge it in liquid of any kind. Digital thermometers should be used at the end of your turkey’s cook time. On a digital thermometer, the sensor is located in the tip of the probe, making it ideal for measuring temperatures in foods that are thin, like a turkey breast, or foods with short cooking times, like burgers. When using one, you should place the probe in the center of the thickest part of the meat for an accurate read.

Dial Thermometers

Typically, dial thermometers are oven-safe and are inserted in the turkey throughout the duration of cook time. Larger ones are better for whole roasts and poultry, while the small thermometers are good for spot-checking. The large turkey thermometer should be inserted at an angle about two inches into the thickest part of the food, without touching bone or fat. Allow 15 seconds to pass for an accurate temperature read.


Thanksgiving Smoker Turkey

Line a drip pan (cookie sheet or similar with a raised edge to hold the drippings) and water bowl with aluminum foil for easier cleanup. Preheat the smoker to 225˚F.

Step 2

In a small bowl, cream together the EVOO and softened butter. Mix in the garlic, herbs, and spices.

Step 3

Rub the interior cavity of the turkey with 1/3 of this mixture. Stuff the cavity with the fruits and onion. Rub the outside of the bird with the remaining fat and herb blend.

Step 4

Place the water and apple cider to fill the water pan half way. Place the drip pan on the next rack just above the water pan to collect drippings from the turkey. Fill the side tray with the wood chips.

Step 5

Tuck the tips of the wings tightly beneath the turkey. Place the seasoned turkey directly on the middle rack of the smoker. Insert the digital thermometer into the thigh of the bird, if your smoker has one. Set a timer for approximately 6.5 hours. A turkey generally smokes for 30 to 40 minutes per pound. You want to achieve an inside temperature of 165˚F.

Step 6

Check the vent every hour for smoke. Add more wood chips if the smoke has died down. Also, check the water pan and add addition cider and water as needed. Start checking the internal temperature of the bird after 3 or 4 hours and every 45 minutes thereafter with either the digital thermometer or a good meat thermometer.

Step 7

Remove the cooked turkey to a cutting board and allow it to rest for a minimum of 20 minutes before carving. You can tent it with aluminum foil to keep more moisture in.


Thanksgiving Smoker Turkey

Line a drip pan (cookie sheet or similar with a raised edge to hold the drippings) and water bowl with aluminum foil for easier cleanup. Preheat the smoker to 225˚F.

Step 2

In a small bowl, cream together the EVOO and softened butter. Mix in the garlic, herbs, and spices.

Step 3

Rub the interior cavity of the turkey with 1/3 of this mixture. Stuff the cavity with the fruits and onion. Rub the outside of the bird with the remaining fat and herb blend.

Step 4

Place the water and apple cider to fill the water pan half way. Place the drip pan on the next rack just above the water pan to collect drippings from the turkey. Fill the side tray with the wood chips.

Step 5

Tuck the tips of the wings tightly beneath the turkey. Place the seasoned turkey directly on the middle rack of the smoker. Insert the digital thermometer into the thigh of the bird, if your smoker has one. Set a timer for approximately 6.5 hours. A turkey generally smokes for 30 to 40 minutes per pound. You want to achieve an inside temperature of 165˚F.

Step 6

Check the vent every hour for smoke. Add more wood chips if the smoke has died down. Also, check the water pan and add addition cider and water as needed. Start checking the internal temperature of the bird after 3 or 4 hours and every 45 minutes thereafter with either the digital thermometer or a good meat thermometer.

Step 7

Remove the cooked turkey to a cutting board and allow it to rest for a minimum of 20 minutes before carving. You can tent it with aluminum foil to keep more moisture in.


Thanksgiving Smoker Turkey

Line a drip pan (cookie sheet or similar with a raised edge to hold the drippings) and water bowl with aluminum foil for easier cleanup. Preheat the smoker to 225˚F.

Step 2

In a small bowl, cream together the EVOO and softened butter. Mix in the garlic, herbs, and spices.

Step 3

Rub the interior cavity of the turkey with 1/3 of this mixture. Stuff the cavity with the fruits and onion. Rub the outside of the bird with the remaining fat and herb blend.

Step 4

Place the water and apple cider to fill the water pan half way. Place the drip pan on the next rack just above the water pan to collect drippings from the turkey. Fill the side tray with the wood chips.

Step 5

Tuck the tips of the wings tightly beneath the turkey. Place the seasoned turkey directly on the middle rack of the smoker. Insert the digital thermometer into the thigh of the bird, if your smoker has one. Set a timer for approximately 6.5 hours. A turkey generally smokes for 30 to 40 minutes per pound. You want to achieve an inside temperature of 165˚F.

Step 6

Check the vent every hour for smoke. Add more wood chips if the smoke has died down. Also, check the water pan and add addition cider and water as needed. Start checking the internal temperature of the bird after 3 or 4 hours and every 45 minutes thereafter with either the digital thermometer or a good meat thermometer.

Step 7

Remove the cooked turkey to a cutting board and allow it to rest for a minimum of 20 minutes before carving. You can tent it with aluminum foil to keep more moisture in.


Thanksgiving Smoker Turkey

Line a drip pan (cookie sheet or similar with a raised edge to hold the drippings) and water bowl with aluminum foil for easier cleanup. Preheat the smoker to 225˚F.

Step 2

In a small bowl, cream together the EVOO and softened butter. Mix in the garlic, herbs, and spices.

Step 3

Rub the interior cavity of the turkey with 1/3 of this mixture. Stuff the cavity with the fruits and onion. Rub the outside of the bird with the remaining fat and herb blend.

Step 4

Place the water and apple cider to fill the water pan half way. Place the drip pan on the next rack just above the water pan to collect drippings from the turkey. Fill the side tray with the wood chips.

Step 5

Tuck the tips of the wings tightly beneath the turkey. Place the seasoned turkey directly on the middle rack of the smoker. Insert the digital thermometer into the thigh of the bird, if your smoker has one. Set a timer for approximately 6.5 hours. A turkey generally smokes for 30 to 40 minutes per pound. You want to achieve an inside temperature of 165˚F.

Step 6

Check the vent every hour for smoke. Add more wood chips if the smoke has died down. Also, check the water pan and add addition cider and water as needed. Start checking the internal temperature of the bird after 3 or 4 hours and every 45 minutes thereafter with either the digital thermometer or a good meat thermometer.

Step 7

Remove the cooked turkey to a cutting board and allow it to rest for a minimum of 20 minutes before carving. You can tent it with aluminum foil to keep more moisture in.


Thanksgiving Smoker Turkey

Line a drip pan (cookie sheet or similar with a raised edge to hold the drippings) and water bowl with aluminum foil for easier cleanup. Preheat the smoker to 225˚F.

Step 2

In a small bowl, cream together the EVOO and softened butter. Mix in the garlic, herbs, and spices.

Step 3

Rub the interior cavity of the turkey with 1/3 of this mixture. Stuff the cavity with the fruits and onion. Rub the outside of the bird with the remaining fat and herb blend.

Step 4

Place the water and apple cider to fill the water pan half way. Place the drip pan on the next rack just above the water pan to collect drippings from the turkey. Fill the side tray with the wood chips.

Step 5

Tuck the tips of the wings tightly beneath the turkey. Place the seasoned turkey directly on the middle rack of the smoker. Insert the digital thermometer into the thigh of the bird, if your smoker has one. Set a timer for approximately 6.5 hours. A turkey generally smokes for 30 to 40 minutes per pound. You want to achieve an inside temperature of 165˚F.

Step 6

Check the vent every hour for smoke. Add more wood chips if the smoke has died down. Also, check the water pan and add addition cider and water as needed. Start checking the internal temperature of the bird after 3 or 4 hours and every 45 minutes thereafter with either the digital thermometer or a good meat thermometer.

Step 7

Remove the cooked turkey to a cutting board and allow it to rest for a minimum of 20 minutes before carving. You can tent it with aluminum foil to keep more moisture in.


Thanksgiving Smoker Turkey

Line a drip pan (cookie sheet or similar with a raised edge to hold the drippings) and water bowl with aluminum foil for easier cleanup. Preheat the smoker to 225˚F.

Step 2

In a small bowl, cream together the EVOO and softened butter. Mix in the garlic, herbs, and spices.

Step 3

Rub the interior cavity of the turkey with 1/3 of this mixture. Stuff the cavity with the fruits and onion. Rub the outside of the bird with the remaining fat and herb blend.

Step 4

Place the water and apple cider to fill the water pan half way. Place the drip pan on the next rack just above the water pan to collect drippings from the turkey. Fill the side tray with the wood chips.

Step 5

Tuck the tips of the wings tightly beneath the turkey. Place the seasoned turkey directly on the middle rack of the smoker. Insert the digital thermometer into the thigh of the bird, if your smoker has one. Set a timer for approximately 6.5 hours. A turkey generally smokes for 30 to 40 minutes per pound. You want to achieve an inside temperature of 165˚F.

Step 6

Check the vent every hour for smoke. Add more wood chips if the smoke has died down. Also, check the water pan and add addition cider and water as needed. Start checking the internal temperature of the bird after 3 or 4 hours and every 45 minutes thereafter with either the digital thermometer or a good meat thermometer.

Step 7

Remove the cooked turkey to a cutting board and allow it to rest for a minimum of 20 minutes before carving. You can tent it with aluminum foil to keep more moisture in.


Thanksgiving Smoker Turkey

Line a drip pan (cookie sheet or similar with a raised edge to hold the drippings) and water bowl with aluminum foil for easier cleanup. Preheat the smoker to 225˚F.

Step 2

In a small bowl, cream together the EVOO and softened butter. Mix in the garlic, herbs, and spices.

Step 3

Rub the interior cavity of the turkey with 1/3 of this mixture. Stuff the cavity with the fruits and onion. Rub the outside of the bird with the remaining fat and herb blend.

Step 4

Place the water and apple cider to fill the water pan half way. Place the drip pan on the next rack just above the water pan to collect drippings from the turkey. Fill the side tray with the wood chips.

Step 5

Tuck the tips of the wings tightly beneath the turkey. Place the seasoned turkey directly on the middle rack of the smoker. Insert the digital thermometer into the thigh of the bird, if your smoker has one. Set a timer for approximately 6.5 hours. A turkey generally smokes for 30 to 40 minutes per pound. You want to achieve an inside temperature of 165˚F.

Step 6

Check the vent every hour for smoke. Add more wood chips if the smoke has died down. Also, check the water pan and add addition cider and water as needed. Start checking the internal temperature of the bird after 3 or 4 hours and every 45 minutes thereafter with either the digital thermometer or a good meat thermometer.

Step 7

Remove the cooked turkey to a cutting board and allow it to rest for a minimum of 20 minutes before carving. You can tent it with aluminum foil to keep more moisture in.


Thanksgiving Smoker Turkey

Line a drip pan (cookie sheet or similar with a raised edge to hold the drippings) and water bowl with aluminum foil for easier cleanup. Preheat the smoker to 225˚F.

Step 2

In a small bowl, cream together the EVOO and softened butter. Mix in the garlic, herbs, and spices.

Step 3

Rub the interior cavity of the turkey with 1/3 of this mixture. Stuff the cavity with the fruits and onion. Rub the outside of the bird with the remaining fat and herb blend.

Step 4

Place the water and apple cider to fill the water pan half way. Place the drip pan on the next rack just above the water pan to collect drippings from the turkey. Fill the side tray with the wood chips.

Step 5

Tuck the tips of the wings tightly beneath the turkey. Place the seasoned turkey directly on the middle rack of the smoker. Insert the digital thermometer into the thigh of the bird, if your smoker has one. Set a timer for approximately 6.5 hours. A turkey generally smokes for 30 to 40 minutes per pound. You want to achieve an inside temperature of 165˚F.

Step 6

Check the vent every hour for smoke. Add more wood chips if the smoke has died down. Also, check the water pan and add addition cider and water as needed. Start checking the internal temperature of the bird after 3 or 4 hours and every 45 minutes thereafter with either the digital thermometer or a good meat thermometer.

Step 7

Remove the cooked turkey to a cutting board and allow it to rest for a minimum of 20 minutes before carving. You can tent it with aluminum foil to keep more moisture in.


Thanksgiving Smoker Turkey

Line a drip pan (cookie sheet or similar with a raised edge to hold the drippings) and water bowl with aluminum foil for easier cleanup. Preheat the smoker to 225˚F.

Step 2

In a small bowl, cream together the EVOO and softened butter. Mix in the garlic, herbs, and spices.

Step 3

Rub the interior cavity of the turkey with 1/3 of this mixture. Stuff the cavity with the fruits and onion. Rub the outside of the bird with the remaining fat and herb blend.

Step 4

Place the water and apple cider to fill the water pan half way. Place the drip pan on the next rack just above the water pan to collect drippings from the turkey. Fill the side tray with the wood chips.

Step 5

Tuck the tips of the wings tightly beneath the turkey. Place the seasoned turkey directly on the middle rack of the smoker. Insert the digital thermometer into the thigh of the bird, if your smoker has one. Set a timer for approximately 6.5 hours. A turkey generally smokes for 30 to 40 minutes per pound. You want to achieve an inside temperature of 165˚F.

Step 6

Check the vent every hour for smoke. Add more wood chips if the smoke has died down. Also, check the water pan and add addition cider and water as needed. Start checking the internal temperature of the bird after 3 or 4 hours and every 45 minutes thereafter with either the digital thermometer or a good meat thermometer.

Step 7

Remove the cooked turkey to a cutting board and allow it to rest for a minimum of 20 minutes before carving. You can tent it with aluminum foil to keep more moisture in.


Thanksgiving Smoker Turkey

Line a drip pan (cookie sheet or similar with a raised edge to hold the drippings) and water bowl with aluminum foil for easier cleanup. Preheat the smoker to 225˚F.

Step 2

In a small bowl, cream together the EVOO and softened butter. Mix in the garlic, herbs, and spices.

Step 3

Rub the interior cavity of the turkey with 1/3 of this mixture. Stuff the cavity with the fruits and onion. Rub the outside of the bird with the remaining fat and herb blend.

Step 4

Place the water and apple cider to fill the water pan half way. Place the drip pan on the next rack just above the water pan to collect drippings from the turkey. Fill the side tray with the wood chips.

Step 5

Tuck the tips of the wings tightly beneath the turkey. Place the seasoned turkey directly on the middle rack of the smoker. Insert the digital thermometer into the thigh of the bird, if your smoker has one. Set a timer for approximately 6.5 hours. A turkey generally smokes for 30 to 40 minutes per pound. You want to achieve an inside temperature of 165˚F.

Step 6

Check the vent every hour for smoke. Add more wood chips if the smoke has died down. Also, check the water pan and add addition cider and water as needed. Start checking the internal temperature of the bird after 3 or 4 hours and every 45 minutes thereafter with either the digital thermometer or a good meat thermometer.

Step 7

Remove the cooked turkey to a cutting board and allow it to rest for a minimum of 20 minutes before carving. You can tent it with aluminum foil to keep more moisture in.