With just one day to go until it's time start prepping the turkey and trimmings for Christmas dinner, novice cooks might be worrying about how to get their bird cooked perfectly.
The effort involved in preparing, cooking and serving the meal on Christmas day is the stuff of legends. Finding the fool-proof way to cook moist meat that's perfect prepared and on the table in good time, can take many years to hone your culinary skills.
On the Gordon Ramsay Restaurant website, bird-lovers will find easy to follow instructions on how long to cook a turkey for the most delicious Christmas fare. But one stage of the cooking process has previously caused some controversy involving the celebrity chef and is one that could spoil Christmas completely if not followed carefully.
READ MORE: Expert says common kitchen gadget can be used for Christmas dinner – including turkey
A meat thermometer is a kitchen tool used to measure the internal temperature of meat to ensure it has been cooked to a safe and optimal temperature. It typically consists of a metal probe with a sensor that reads the temperature inside the food.
An undercooked turkey can be dangerous to eat and lead to food-borne illnesses that could make you very poorly. An overcooked turkey can become dry and flavourless.
In the 2021 season of Ramsay's reality cooking show Hell's Kitchen: Young Guns, a contestant was eliminated for a series of errors, one of which was bringing a digital thermometer into the kitchen. While the thermometer violated the show's 'no outside equipment' rules, some viewers noted that Mr Ramsay himself was controversially never seen using a probe.
On the hellskitchen Reddit thread one user explained: "Top chefs should know a meat temp by sight and touch, poking a piece of meat will release juices which will ruin the texture and juiciness of the cut."
However, it is far more widely accepted in the cooking world that a probe thermometer is the only way to accurately determine the temperature of meat at any given time. Professional chefs use food thermometers to ensure that their food meets safety standards, and you should definitely be doing the same with your Christmas bird.
How do you use a meat thermometer when cooking turkey?
To use a meat thermometer when cooking turkey, the cooking experts at MasterClass recommend the following steps:
Prepare the turkey
Season and prep your turkey as desired. Place it in the roasting pan and put it in the oven to cook according to your recipe's instructions.
Choose the right spot to insert the thermometer
For the most accurate reading, insert the meat thermometer into the thickest part of the turkey. For an unstuffed turkey, check the thickest part of the breast and the thigh, avoiding bones, as they can affect the reading.
If the turkey is stuffed, check the temperature of the stuffing as well, ensuring it reaches the safe minimum temperature (74°C/165°F).
Insert the thermometer
Push the thermometer's probe into the thickest part of the meat. For the breast, place the probe about halfway into the flesh. For the thigh, insert the probe near the bone but not touching it.
Wait for the temperature to register
Allow the thermometer to stay in place for a few seconds to get an accurate reading. Instant-read thermometers typically take 5 to 10 seconds.
Check the internal temperature
For a safe and fully cooked turkey, the breast should reach at least 74°C (165°F), while the thigh should be 80°C (175°F). If you're testing the stuffing, it should also be at least 74°C (165°F).
Check in Multiple Areas: If your turkey is large, it’s a good idea to test the temperature in more than one spot to ensure it is cooked evenly throughout. The turkey is done when the thickest parts reach the correct temperature.
Let the turkey rest
Once the turkey has reached the appropriate temperature, remove it from the oven. Let it rest for 15-20 minutes before carving to allow the juices to redistribute and prevent them from spilling out.
According to BBC Good Food you should always wait for the temperature to stop fluctuating to get an accurate reading. They said: "Another thing to take into consideration, especially with large joints of meat or whole birds, is that the temperature will rise by at least another 5C as it rests, so if you're after a certain temperature, you're better to be slightly under."