Sentences with phrase «meat thermometer registers»

Roast, skin down, in skillet until meat thermometer registers 165 °F (about 30 minutes).

Remove roast when meat thermometer registers 135 °F for medium rare; 145 °F for medium.

Flip and grill until cooked through and an inserted meat thermometer registers 165ºF, about 4 - 5 minutes more.

Cover and smoke about one to 1 1/2 hours per pound or until meat thermometer registers 185 degrees F. Add the remaining wood chips (and more pre-lit coals if necessary) halfway through smoking.

Add chicken to grill pan, and allow to cook until browned on both sides and cooked through, or a meat thermometer registers 160ºF, about 4 minutes per side.

Cook on each side for about 5 - 7 minutes (if thinly sliced, longer if thicker) until meat thermometer registers at least 165 °F and juices run clear.

Place the skewers on the grill rack and cook, turning to brown all sides, until no longer pink and a meat thermometer registers 145 ° for medium rare, 12 to 15 minutes.

Preheat the oven to 350 degrees F. and roast the lamb for 35 to 40 minutes or until a meat thermometer registers 145 degrees F. for medium - rare, 160 degrees F. for medium or 170 degrees F. for well - done.

Not exact matches

Nestle chicken thighs in sauce, reduce to a simmer, and cook until meat registers 165 °F in thickest part of thigh on an instant - read thermometer.

Reduce heat to 350 °F and roast until meat thermometer inserted into meaty part of thigh (without touching bone) and stuffing in cavity registers 165 °F, 2 1/2 to 3 hours longer.

Reduce oven to 400 °F and roast until meat thermometer inserted into thickest part (without touching bone) registers 165 °F, about 1 hour longer.

GRILL patties 10 to 12 minutes, turning once, or until meat thermometer inserted into the middle from the side registers 165 °F.

Bake until the pastry is golden brown and an instant - read thermometer inserted in the center of the meat registers 120 °F to 125 °F for rare, about 12 to 16 minutes.

Continue roasting until an instant - read thermometer inserted into the thickest part of the meat, away from the bone, registers 145 °F, 30 to 40 minutes more.

Internal temperature of the chicken (not the filling) on a meat thermometer should register 165 — 174 degrees F.

Cover the grill and cook for another 20 to 30 minutes, until the thickest part of the wing registers at least 165 °F on meat thermometer.

It is done when no longer pink and an instant read thermometer in the thickest part of the meat registers 170 degrees F. (I find the chicken typically cooks in 10 - 12 minutes).

The goal is to get a thermometer inserted into the thickest part of thigh to register at 155ºF, but if the meat seems cooked and the skin's not golden enough another 10 minutes won't hurt anything.

Place the lamb in the middle of oven and cook until an instant - read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F (about 1 3/4 to 2 hours).

Grill the chicken over indirect heat, basting every 15 to 20 minutes, for 1 hour or until a meat thermometer in the thigh registers 175 ° F. Allow the chicken to rest 10 minutes before slicing.

and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.

Roast pig in preheated oven until a meat thermometer inserted into the shoulder joint close to the head registers 160 °F, about 4 hours, rotating pan, if necessary.

Cook on low for 5 to 6 hours or until the internal temperature registers 65 degrees C on a meat thermometer inserted into the thickest part of the ham.

Cook on low for 5 to 6 hours or until the internal temperature registers 145 degrees F on a meat thermometer inserted into the thickest part of the ham.

Turn heat up to medium and simmer, uncovered, turning meat occasionally until an instant - read thermometer inserted into the thickest part of loin registers 150 °F, 20 — 30 minutes.

Arrange chicken (with the marinade), fennel, and lemon on a roasting pan and roast for 40 minutes or until chicken is browned and registers 165 ° with a meat thermometer.

Add chicken and reduce heat to maintain a bare simmer; cook until an instant - read thermometer inserted in the thickest part of the meat registers 165 °F, 12 to 15 minutes.

Cook until temperature registers 165F on the meat thermometer.

Cover and cook in the preheated oven until the rice is tender and the chicken is cooked through and registers at 165ºF on a meat thermometer, about 20 - 25 minutes.

Set roast, fat side up, on wire rack over a foil - lined baking sheet and roast meat until probe thermometer or an instant - read thermometer registers 118 ° for medium - rare, 2 - 3 hours.

Working in 4 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until brown and an instant - read thermometer inserted into the thickest part of chicken registers 165 ° for dark meat and 160 ° for white meat, 10 — 14 minutes per batch.

Transfer skillet to oven and roast chop, turning every 2 minutes to prevent it from browning too quickly, until an instant - read thermometer inserted horizontally into center of meat registers 135 °, about 14 minutes.

Bring to a boil, then braise in oven until an instant - read thermometer inserted into the thickest part of breast registers 160 ° (165 ° for dark meat), 30 — 35 minutes.

Working in 4 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until skin is deep golden brown and an instant - read thermometer inserted into the thickest part of chicken registers 165 ° for dark meat and 160 ° for white meat, 10 — 12 minutes per batch.

Continue roasting the chicken until an instant - read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer.

Uncover pork and roast, basting with drippings every hour or so and covering with foil if browning too quickly, until an instant - read thermometer inserted into the thickest part of pork registers 145 ° (meat will be very tender but not quite falling off the bone), 6 — 7 hours.

If you just don't want to spend your whole day at the grill, here's a fail - safe Aaron Franklin — endorsed alternate method that will deliver similarly glorious results: Smoke brisket on grill until an instant - read thermometer inserted into the thickest part of meat registers 150 — 170 °, 5 — 6 hours.

Place the seasoned lamb racks bone side down in the barbecue and cook over indirect heat until the meat registers 125 degrees F. on an instant - read thermometer, about one hour 15 minutes.

If you just don't want to spend your whole day at the grill, here's a fail - safe, Aaron Franklin - endorsed alternate method that will deliver similarly glorious results: Smoke brisket on grill until an instant - read thermometer inserted into the thickest part of meat registers 150 - 170 degrees, 5 - 6 hours.

Keep smoking the brisket, rotating every 3 hours and flipping as needed if top or bottom is coloring faster than the other side, until meat is very tender but not falling apart and an instant - read thermometer inserted into the thickest part of meat registers 195 ° — 205 °, 10 — 12 hours total.

Grill burgers for 3 to 4 minutes per side, turning once, or until a meat thermometer inserted in the center of a burger registers 160 degrees Fahrenheit.

Continue cooking turkey until meat thermometer inserted in thickest part of thigh registers 175 °F, basting turkey occasionally with 1/4 cup of orange - rosemary butter and tenting with foil if browning too quickly, about 1 hour 45 minutes.

Transfer to a baking sheet; roast until a meat thermometer inserted into thickest part registers 140 °F, 10 to 12 minutes.

For medium - rare meat, cook lamb 5 - 6 minutes on each side or until thermometer registers 145 °; for medium, cook 8 - 10 minutes on each side or until thermometer registers 160 °.

Grill until a meat thermometer inserted in the thickest area of the tenderloin registers 130 degrees (about 50 to 60 minutes) depending on the size of your tenderloin.

Roast the chicken at 450 ° F for 15 minutes, then reduce the heat to 400 ° and continue to roast for 30 - 40 more minutes, until a meat thermometer inserted into the thigh registers 165 °.

Cover and simmer (do not boil) until a meat thermometer inserted into thighs registers 165 degrees, 30 to 40 minutes, uncovering during final 10 minutes to allow sauce to thicken.

Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium - rare, about 1 hour.

Grill for 2 to 3 minutes per side (the center - cut pork loin filet for 5 to 7 minutes per side), turning a quarter turn at a time, until an instant - read meat thermometer inserted in the thickest part registers 140 °F for medium and the meat is juicy and slightly pink in the center.

18 to 20 minutes, turning every 3 to 4 minutes, until the juices run clear when the chicken is pierced or until a meat thermometer inserted in the thickest part of thigh registers 160 °F (75 °C).