Every year, in the weeks leading up to Thanksgiving we ask you: Do you have your instant read thermometer? It’s not impossible to roast a turkey well without one; my family did it for years. But having a good instant read to make sure your turkey is neither over- nor under-cooked relieves some pressure on an already packed day in the kitchen, and eliminates any, uh, pink surprises.
And I know, I know. You can get the turkeys with the thermometers built into them. But, having your own will let you get a better bird (the folks at Porter Road ship a nice one, and they still have turkeys available to order in time for the big day), and you can use it the rest of the year too. Cooking whatever protein you’re making to temperature guarantees better results than just relying on time. Every time.
There is no shortage of Bon Appétit recipes that ask you to cook something to a particular temperature (165°F for chicken thighs or 130°F for medium-rare steak). And a lot of the recipes that don’t call for a specific temperature probably should. It is, without question, the most reliable way to ensure you don’t overcook or undercook your meal.
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