… gauges. Ah, but yes, we do. What is the cook’s handiest implement (except for a brain?), the hands. I use that as a gauge for steaks et al. When it is a larger piece of meat another gauge may be needed. I don’t want you to get a turkey with the pop-out button because the turkey breast, well first the turkey doesn’t resemble any turkey known to humankind. Its’ breast is horrifically large. It still gets dry.
As to an entire turkey, you’ve a novice here as I’ve assisted but have gone elsewhere the past ten years so have not done one on my own. Can I roast a 3-4 lb. chicken and know when it’s done? You bet. All I need is to stick my boning knife into the thigh and see that the juices run clear, after basting it ever 20 minutes.
A turkey is a different thing. Given the chance (and I don’t want that chance because it’ll mean our dear Nanny is gone and 60 of us won’t go to Thanksgiving at her home any more) I’d break it down, and again, if I had a small group would look for capon instead.
So, Jim used his new instant read thermometer for the steaks grilled outdoors in the snow, and with one steak we even have enough left for me to make him steak and eggs tomorrow. Tonight is chicken, but roasted, more later. Dee
Cooking with Dee 