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Originally Posted by B-Line
Thanks for the input RC.
Can you please tell me more about thermometer calibration. This is not something I have ever done. I just stick it in the meatiest part of the bird. I also sometimes use a digital.
- Though I never leave the analog one in the bird anymore cause one year, I forgot that I had the thermometer in the bird and I scorched my hand on it.
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You haven't been cooking unless your GF tells you to go take shower...
Digitals, most self calibrate but read the manual on the type you have.
Analogs are easy. Slip the stem through the loop on the end to hold it. Fill a glass or plastic glass half full with ice then water to 3/4 mark. Without touching the sides, it should read 32. Use a pliers to hold the nut while turning the dial, leaving it in the water. Some holders have a notch which holds the nut.
Never leave it in. You would only leave the probe on a remote thermo in. Check temp on the thick part of the thigh. Do not touch the bone. Pull at 160 will leave thighs just pinky at the bone and perfect after resting. 165 will cook them to the bone and perfect after resitng. I always tent loosely for resting.
Carve drummies, breasts, then thighs. Remember, that drum joint is alot closer to the foot than anyone thinks. It usually is a slight downward cut or at the most horizontal. ( I always make point to feel it out before it goes into the oven
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