How do I use this thing?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Michael is a food critic and established cookbook author -- Ruhlman's Twenty and Egg: A Culinary Exploration are the most recent additions to his vast body of work.
Don't. Get a proper instant read. But for today, stick it deep in the thigh and leave it in as the bird cooks.
At what temperature is it done? Do I look at the red or black arrow?
pull it 155 degrees. can't see with the black and red things are
The black line says for poultry the red line says for beef. Do I wait for the red end or the black end of the arrows to reach poultry. If either side reached poultry the other end would be about 165
I'm afraid if you rely on this thing, you're kind of screwed. they're no good. don't pay attention to red or black. pull it at 155 degrees to be safe