I don't have a meat thermometer! How can I tell when my 5 lb turkey breast is done?

slice life
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2 Comments

PHIL November 23, 2016
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.
 
Kenzi W. November 22, 2016
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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