Using the Thermometer with a Turkey

How to cook a turkey with the thermometer?

Here are some cooking tips to make sure that your turkey is crispy, juicy, and evenly cooked

• Unfreeze your turkey. Thaw it to at least 45°F before roasting.
• Stay connected to your Dock. Position the pan so your Thermometer Probe is near the oven door.
• Set the right temperature. Roast your whole turkey to 175°F.

Tips for best results

In order to get accurate results:

• Use a cut of meat that is at least 3/4 inch thick
• Fully insert the Thermometer so there is no metal showing (just the black ceramic top).
• Avoid any large fat pockets or air pockets in the meat.

The temperature sensor is at the tip and middle of the Thermometer Probe, so make sure the center of the Thermometer Probe is not too close to the surface of the meat.

My turkey has pink juices. Is it safe to eat?

A turkey with pink juices is safe to eat if the meat has reached 165°F in both the breast and thigh. Check the temperature in both areas, as they can cook at different rates. The pink juices are caused by a protein called myoglobin that’s stored within the muscles and is found mixed with water as the pink fluid. Depending on the acidity (pH) of the meat, which can vary from one turkey to the next, the myoglobin may not change color until the meat reaches as high as 180°F — and that would result in an overcooked turkey.