Thermal Tips to Simple Turkey
For many, the idea of roasting a turkey seems like a daunting task. All of us have eaten dry, flavorless and over cooked turkey. There are a few simple steps, focused on temperature, that will ensure a moist and flavorful Thanksgiving meal.
Watch as ThermoWorks’ President & CEO, Randy Owen, demonstrates in just a few simple steps how easy preparing your Thanksgiving turkey can be.
I became a fan of ThermoWorks after using the Thermopen and other products I purchased for backyard grilling years ago.
But it’s this type of Customer Outreach/Informational content that has made me ‘brand loyal’ to ThermoWorks, buying Thermopens as holiday gifts and recommending your products to friends.
Not only do you make the tools to do the job right, you provide the information in Blogs and videos like this to use them correctly.
I’m an Avid BBQ’er, and I took away a few subtle hints from this video. i.e. The pocket in the apron to carry the Chef Alarm from counter to oven. How simple.
Thanks for thinking of us!
pk
I have 4 Thermoworks products and have used three so far. They’re all great although setting a couple of them can be frustrating and I wish my Thermopop was longer when I test meat on the grill.
One of these days I hope I can get a Thermopen!
Love your emails with hints and recipes – Thanks.
Regards.
Karen
Clear, concise, and on the mark. I will show this to my cooking class, who are all using ThermoPops.
It is mentioned don’t cook your Turkey in a pan with a lid. I’m assuming this is in reference to the roasting pans. Why? I had thought about using the roasting pan to keep the ovens for cooking the side dishes. I also have a Rec Teq wood fired grill i could use. Thank you
The grill will do better. A lidded pan captures a LOT of steam, preventing the skin from drying and crisping. Using the wood-fire grill AS an oven will give you better skin for sure. If skin doesn’t matter to you, the electric roaster is fine.