I had a BBQ this weekend, and I've come to pride myself on my BBQ'ing skills… except turkey burgers. Cook them too short and you're endangering your guests. Cook them too long and they get really dry.
I can visually tell when to flip a burger (because the juices come to the surface), but are there any visual clues for when to flip a turkey burger, and when to take it off the grill?
Best Answer
I use an instant-read thermometer. It's by far the simplest method.
I use the
Taylor 9842 Commercial Waterproof Digital Thermometer.As Darin states, you're shooting for 165℉ for turkey.My old Taylor died a few weeks ago. After reading rave reviews from Cooks Illustrated, and Alton Brown's recommendation, I splurged and got a Thermoworks Thermapen. It is amazing!