Better undercook then overcook. Once you dry it out , it's game over. You can always slice and finish in the oven or stovetop with some warm gravy on it.
Don't fret! Nearing the end of your cooking time, I would just peek in the thickest part of the meat: Make a small slit, and when the juices run clear and it's cooked through, you should be good to go. (Remember, the internal temperature of the meat will continue to climb a few degrees as it rests.) And if you carve before you serve, no one will ever know you looked. :) (Another option, for safety: Ask someone coming to dinner to bring their thermometer with them!)
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