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Must-Have: Instant-Read Thermometers

Everyday Food, Volume 7 November 2003

Take the guesswork out of cooking your Thanksgiving turkey and other roasted meats with one of these handy little tools.

Analog Thermometer
This inexpensive and easy-to-find thermometer does not require batteries, and the dial is easy to read at a glance.

Digital Thermometer
For just a bit more money, digitals offer faster and more precise temperature readings than analogs do.

How to Use It
Insert the thermometer into the thickest part of the meat, avoiding any bones. Check periodically toward the end of cooking; do not leave the thermometer in the oven.

Pork
150 degrees for medium, and 160 degrees for well-done and ground

Chicken/Other Poultry
160 degrees for boneless breasts; 165 degrees for thighs and ground

Turkey
170 degrees for breast and 180 degrees for thigh

Beef/Lamb/Veal
125 degrees to 135 degrees for rare; 135 degrees to 140 degrees for medium; 150 degrees for well-done and ground