Kitchen Tricks and Tips From Our Expert Cooks
Using an instant-read thermometer is the best way to ensure a moist, juicy roast. But where do you put it? The most important thing to remember: Never place the probe too close to the bone or you’ll get an inaccurate reading. “Bones conduct heat at a different rate than meat and can range in temperature, depending on where they are in the bird,” says Simon Quellen Field, the author of Culinary Reactions: The Everyday Chemistry of Cooking ($17, amazon.com). The easiest method? Slide the thermometer into the thigh horizontally, just until it touches the bone, then pull it out slightly. Once it registers 165° F in the thigh—the slowest-cooking part of the bird—you’ll know that dinner is done.