Added: 4 years ago
From: epicuriousdotcom
Views: 38,556
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  • This would have been much more helpful IF you could clearly see WHERE the thermometer was being inserted. Instead the camera is so close it's hard to tell.

  • @AlisonMooreSmith its pretty clear where shes sticking it.

  • 170? Wow...wouldn't the dark meat be like SERIOUSLY overcooked? You should check the thickest part of the breast right?

  • dark takes longer to cook

  • my secret to testing doneness? buy a honeysuckle turkey and bake it till the timer pops

  • typically, those popper thermometers overcook the turkey.

  • rofl!

  • man was i doing it wrong... my turkey jumped out of the pan and chased me with a knife.

  • wow

  • ;.kv;xck;lbg'kbx|vb

  • Thanks for this!!

  • Are you kiddding me, by the time that part is done for the dark meat, the white meat will be a desert.

  • im italian chef expert of italian cooking and pastry if you want coming in italy in my school near Florence tuscany countact me

  • What...are you out of your effing mind!!!! If you pull it out at 165 it will be 175+ when it reaches final temp. Pull it out at 150 and I guarantee you will have the best, juiciest, turkey ever... after excessive basting with butter of course!

  • this rules ^^ *subscribed*

  • cool

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