Thermometers
Serving food that will not make your guest ill is probably at the top of every chef's list, and a handy-dandy thermometer is the best way to determine when food is safe to eat. Don't mess around with guessing, especially when meat and stuffing come into the equation. The next step is easy, take inventory of what your specific needs are and choose what thermometer will work best for you!
Oven-proof:
These thermometers should be inserted into the turkey at the beginning of the roasting time and remain inserted in the bird throughout the cooking time. The temperature indicator will rise slowly as the turkey cooks. An oven-proof thermometer is great in reducing the number of times the oven door opens and closes.
Instant-read and Digital:
These thermometers are not designed to stay in the food during cooking, you will need open the oven to take the internal temperature of the turkey. But these will take the temp quickly (15-20 seconds).
Pop-up:
These are commonly found in the whole turkey and turkey breast. The "pop-up" device indicates the turkey has reached the final temperature for safety and doneness. Experts suggest the temperature be verified with a conventional thermometer.
In a cup prepare a 50/50 mixture of ice and water to form a water slush. Place at least two inches of the thermometer stem into the cup, making sure the sensing tip is fully inserted. The tip should not touch the bottom or side of the cup. Wait about five minutes or until the needle is steady and verify the needle registers 32 degrees F.