Skip to main content

Reply to "Thermometer Probe insertion"

I guess the first thing is to make sure your thermometer is calibrated. And if you search here, you will find instructions. From my experience, place the tip about 1/2 way into the meat and being careful not to touch a bone. Next, pull the roast at 125 degrees and cover with foil for about 30 minutes. The roast will continue to rise in temp about 10 degrees right in the med rare zone. The ends will always be more well done, for the people who prefer a little more well done. The middle should be just that nice pink you are shooting for. Hope that helps.
×
×
×
×