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The same goes for deep-fried turkey—pull it out of the oil briefly to insert the thermometer. When grilling, make sure to check the temperature on the side facing away from the heat source.
Stick an instant-read meat thermometer in the thickest part of the thigh without touching the bone, and let the thermometer take several seconds to read the temperature.
To check the turkey for doneness, insert a food thermometer into the innermost part of the thigh and the thickest part of the breast. The turkey is done when that innermost temperature reaches 165 ...
A digital food thermometer in pork A food thermometer in water A roast turkey with pop-up thermometer (the white plastic object in the breast) in the popped position. A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods.
First, the thermometer is inverted and gently tapped so that the mercury in the reservoir lodges in the bend (B) at the end of the stem. Next, the bulb is heated until the mercury in the stem joins the mercury in the reservoir. The thermometer is then placed in a bath one or two degrees above the upper limit of temperatures to be measured.
The resolution of liquid crystal sensors is in the 0.1 °C (0.2 °F) range. Disposable liquid crystal thermometers have been developed for home and medical use. For example if the thermometer is put onto someone's forehead, it will change colour depending on the temperature of the person's body. There are two stages in the liquid crystals:
"Using a digital or dial meat thermometer is a more reliable way to ensure your turkey reaches the safe minimum internal temperature of 165°F, as it provides a precise temperature readout," says ...
A medical mercury-in-glass maximum thermometer showing the temperature of 38.7 °C (101.7 °F). One special kind of mercury-in-glass thermometer, called a maximum thermometer, works by having a constriction in the neck close to the bulb. As the temperature rises, the mercury is pushed up through the constriction by the force of expansion.