Meat Thermometer
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 213. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- You'll be guaranteed perfect roasts every time if you use a meat thermometer to determine exactly when your meat is done. To be sure you get an accurate temperature reading, insert the thermometer into the center of the largest muscle or thickest portion of the meat. The thermometer should not touch any fat or bone or the bottom of the pan.
- When the meat reaches the desired doneness (see charts, pages 254-260), push the thermometer into the meat a little farther. If the temperature drops, continue cooking. If the temperature stays the same, remove the roast. Cover the meat and let it stand about 15 minutes before carving. (The meat will continue to cook slightly while standing. If you like, remove the roast when the thermometer registers 5 degrees below the desired doneness.)
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "11.09.11 Turkey top questions blog - Flickr - USDAgov.jpg" by U.S. Department of Agriculture; license: Public domain; source: https://commons.wikimedia.org/wiki/File:11.09.11_Turkey_top_questions_blog_-_Flickr_-_USDAgov.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.