Many turkeys that you buy from the supermarket contain a preinserted pop-up timer to indicate when the meat is fully cooked. But how do they work?
The pop-up timer is inserted into a deep part of the meat. The metal/wax (D in the image) is solid at room temperature but becomes a liquid (melts) at about 80°C. This releases the stick (A) and the spring (C) pops up.
Cooking your turkey at the right temperature and for the correct length of time will ensure that any harmful bacteria are killed. Always check the advice on the packaging and follow the cooking instructions provided.
Before serving your turkey, always check that:
- The meat is steaming hot throughout
- There is no pink meat visible
- The juices run clear when you cut into the thickest part of the meat
For more information about cooking your turkey this Christmas click here.