STORM2K

We got this new meat thermometer. The wife was having trouble reading it......first she suspected a problem with the oven.....Nope. Got to looking....the damn thermometer.....made in China.....was recording the temp counterclockwise rather than clockwise. So the warmer the turkey gets the lower the thermometer reads. The spring that expands and contracts with temp was loaded in upside down is all I can figure.

My late FIL was into gadgets like this. My husband has tried to use them but by now we're on our third digital thermometer. They break so easily! Even when washing them. So be careful where you store it. I think I crimped one in a closet door, where we have a set of shelves attached to the inside of the door. We keep our grill tools there and decided to put the dig therm. there too.

All I know is, I am such an old school chef/cook that I find it better to use the tried and true, cheap ones - that you insert and read right away! LOL

But good luck with it. As I said my FIL loved these things.....he wanted to sit on his recliner, watching TV and then hear the timer go off, without ever opening the oven door!

Maybe the thermometer is not correctly installed?

Per Food Network, the best way is to check the color of the meat at the leg joint - if that area is done, then, the rest will also be...

I've found that is very true even with roasted chickens that are bought at the local supermarket - if the leg joint meat is still red, put it back in...

Frank