Sentences with phrase «thickest part reads»

Cook chicken, covered, until an instant - read thermometer inserted through thickest part reads 155 °, 15 to 20 minutes more.

Roast 20 minutes, then reduce heat to 300 °F and continue to roast until a meat thermometer inserted in the thickest part reads 185 °F, about 6 hours.

Chef Michael Smith (from Chef at Home) says this: Grill the tenderloins for 10 minutes or so on each side, until a meat thermometer inserted into the thickest part reads 155 °F (68 °C).

Cook another 4 - 5 minutes, until thermometer inserted into thickest part reads 125 degrees.

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.

Flip once, grilling on the other side for 6 to 8 minutes or until internal temperature reaches 135 F degrees with instant - read meat thermometer inserted into the thickest part of steak Transfer plates to platter and let rest for 5 to 10 minutes before slicing against the grain, and then cutting again into bite - sized pieces.

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.

(A thermometer inserted into the thickest part should read 145 °F / 63 °C.)

Place pork on a rimmed baking sheet or in a roasting pan and roast until an instant - read thermometer inserted in the thickest part (avoiding bone) registers 130 degrees, 45 to 60 minutes.

Place skillet into oven then roast for 8 - 15 minutes (I needed 10 minutes for a 1.3 lb pork tenderloin,) or until a meat thermometer inserted into the thickest part of the tenderloin reads 140 degrees.

Cook about 6 - 8 minutes per side or until internal temperature reads at least 160 degrees in the thickest part of the burger.

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).

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).

(An instant - read thermometer should register 180 degrees F. in the thickest part of the thigh and 170 degrees F. in the breast.)

Bake for 40 - 45 minutes, or until a meat thermometer reads 145 degrees in the thickest part of the chop.

Roast bird, breast side up, in a large, lightly oiled roasting pan on the lower portion of oven at 350 degrees F. for first 30 minutes then reduce heat to 325 degrees F. Continue to roast, basting often, until thermometer inserted into thickest part of thigh reads 180 degrees F. about 2 to 2 1/2 hours.

Transfer skillet to center rack in oven and roast, flipping pork halfway through, until an instant - read thermometer inserted into thickest part of tenderloin registers 145 °F, 10 — 12 minutes.

Reduce the oven temperature to 375 degrees F and continue roasting for 1 to 1-1/2 hours until an instant - read thermometer inserted in the thickest part of the breast is 165 degrees F. Let the turkey rest for 20 minutes before carving.

Turn and cook until an instant - read thermometer inserted into the thickest part registers 135 °F — 140 °F for medium, about 3 minutes.

Reduce oven temperature to 275 °F and continue roasting until an instant - read thermometer inserted into the thickest part of beef registers 115 °F for medium - rare, 1 — 1 1/2 hours longer.

Bake the pesto chicken and veggies in the preheated oven for 30 - 35 minutes or until internal temperature of the thickest part of chicken reaches at least 165 F in an instant - read thermometer.

Reduce the heat to 350 ° and finish roasting until the turkey is a deep golden brown and crisp or until an instant - read thermometer inserted into the thickest part of the thigh reads 165 °, another 40 to 50 minutes.

At 3 hours insert a meat thermometer into the thickest part of the turkey and make sure it reads 165 degrees to ensure that the turkey is cooked.

Roast the turkey for 30 minutes then reduce the temperature to 350 degrees F and continue cooking until an instant - read thermometer inserted into the thickest part of the thigh reads 180 degrees F (82 degrees C), about 1 hour.

Decrease the heat to 350 degrees F and roast until a thermometer inserted into the thickest part of the meat reads 130 degrees F, about 1 1/4 hours.

Continue rotating pan and basting every 30 minutes, for 2 1/2 hours or until a thermometer inserted in the thickest part of the thigh without touching any bone reads 165 °F.

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.

Roast turkey for about 1 1/2 hours, depending on the size of the bird, until an instant - read thermometer registers between 160 ° to 165 °F when inserted into the thickest part of the thigh.

Remove roast when instant - read thermometer inserted into thickest part of beef, not resting in fat, registers 135 °F for medium rare; 150 °F for medium.

Uncover, brush tops of each piece with butter mixture, and continue to roast until an instant - read thermometer inserted into the thickest part of each piece registers 165 °F, 40 — 50 minutes.

Roast until an instant - read thermometer inserted into the thickest part of the chicken measures 160ºF or the juices run clear when small cut is made in the chicken.

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.

Roast chicken until an instant - read thermometer inserted into thickest part of breast registers 165 °F, 12 — 15 minutes.

Continue to cook for about an hour then check the temperature using an instant read thermometer (measure in the thickest part of the thigh meat and remove from grill when reading reaches 74 (165F)-RRB-.

Continue to roast, checking temperature every 5 minutes, until an instant - read thermometer inserted into thickest part of breast near neck registers 150ºF (temperature will rise as the bird rests;), 15 — 25 minutes.

Fry chicken, flipping once, until golden and cooked through, about 8 minutes, or until an instant - read thermometer inserted into the thickest part of the breast reads 165 °.

Cook the chicken, undisturbed, adding more charcoal as needed to maintain the temperature, for 50 to 60 minutes or until an instant - read thermometer reads 150 ° to 155 ° when inserted into the thickest part of the thigh.

Cover, reduce heat to a gentle simmer and cook until an instant - read thermometer inserted into the thickest part registers 165 °F, 10 to 15 minutes.

Spread on a rimmed baking sheet and roast until an instant - read thermometer inserted into thickest part of thigh registers 165 °F, 15 — 17 minutes.

Roast pork until an instant - read thermometer inserted into thickest part registers 140 °F for medium - rare or 145 °F for medium, 8 — 10 minutes (temperature will rise by about 10 °F after cooking).

Roast until an instant - read thermometer inserted into the thickest part of a thigh (but not touching a bone) registers 165 degrees F, about 1 hour.

Instant - read thermometer inserted into the thickest part should register 165 °F.

Continue baking until juices run clear when thickest part of thigh is pierced or until a thermometer reads 160 ˚, about 15 minutes longer.

Place steak over indirect heat, cover grill, and grill, turning once, until an instant - read thermometer inserted into the thickest part of steak registers 115 °, 20 — 30 minutes.

Brush meatloaf with oil and bake until juices release and an instant - read thermometer inserted into the thickest part registers 140 °, 35 — 40 minutes.

Place carrots underneath to catch drippings; cook steak to desired doneness, 14 — 18 minutes for medium - rare (an instant - read thermometer inserted into the thickest part should register 120 °).

Fry chicken, turning with tongs every 1 — 2 minutes and adjusting heat to maintain a steady temperature of 300 ° — 325 °, until skin is deep golden brown and an instant - read thermometer inserted into thickest part of chicken registers 165 °, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.

Reduce oven temperature to 325 ° and roast turkey until an instant - read thermometer inserted into the thickest part of breast registers 100 ° — 110 °.

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.

Turn chicken; transfer skillet to oven and roast until an instant - read thermometer inserted into the thickest part of thigh registers 165 °, 35 — 40 minutes.