(They make nice stocking stuffers, too.) Overall, compared with analog models, instant-read and leave-in digitals are more accurate, are easier to read, and have faster response times. In a separate round of testing, our experts assessed instant-read and leave-in analog and digital meat thermometers for temperature accuracy, repeatability, response time, and product features.īased on this testing our experts recommend that home cooks purchase a digital meat thermometer. Instead, use a conventional meat thermometer to check the internal temperature in the thickest part of the breast and in the thigh between the drumstick and the body, and take several readings. Our food safety experts recommend that cooks not rely on these timers to tell whether their holiday bird is done. Serving undercooked turkey means you risk sending your guests home with a nasty case of food poisoning. Cooking poultry to 165° F helps ensure that potentially harmful bacteria that can cause food poisoning-such as campylobacter and salmonella-are destroyed. But three timers popped up when meat was still below that safe zone, one as low as 139.5° F.

Self-inserted and manufacturer-inserted timers generally “popped” in our tests at internal temperatures above 165° F-the minimum safe temperature for all poultry. Our findings may make a few eyebrows pop: To determine the pop-ups’ accuracy, we also measured the internal temperature of the meat with a calibrated reference thermometer.

Our testing covered pop-up timers bought online and put into place by cooks before sliding the bird into the oven, and models pre-inserted in the meat at the processing plant. But are these timers safe and reliable? To find out, we tested 21 pop-up thermometers in whole turkeys and turkey breasts.

Little red button on turkey