I'm not an expert turkey cooker, and I've read that there is a fairly narrow margin of internal temperature of a turkey between done and overdone (dry). I read the magic temperature is 157. Resting brings it up a bit. So, I bought a Chef Alarm to alert me at the perfect temperature. That relieves me of opening the dome multiple times and making several probes with the thermapen. I also see a lot more uses for it .... prime rib, pork tenderloin, etc.
Does anybody else use this gadget?
Dripping Springs, Texas.
Gateway to the Hill Country