Side to side, from around the neck cavity, insert the probe. Sounds very simple, right?
To prevent contacting the bone, the probe’s tip must be roughly half an inch from the bird’s interior cavity.
Well, with the device inserted, you can monitor the interior temperature of the breast during the cooking process. Keep in mind that breast and leg meats should always be cooked at various temperatures.
The breast will dry out if overdone, so make sure that your breast is at room temperature.
The temperature gradient is the difference between temperatures on the surface and inside the meat. A temperature gradient is the temperature difference between the outside and inside of the meat. As the cooking temperature increase, the heat gradient measurement also increases.
In simpler words, a turkey cooked at above 300°F (148°C) tends to have a wider band of overdone meat around its borders than a turkey prepared at 250°F (121°C).
Heat travels from the region of lower concentration to higher one. The superficial region of the turkey is at a greater temperature than the interior due to the way heat is carried through the meat.
There is always a mark given at the center of the probe which is a sign that it should go deep inside the meat till that mark and not more than that. The average insertion depth is around 10cm to 12cm. The sensors are attached at the tip of the probe. It will also let you measure the average temp instead of the accurate one.