Nothing like a good meat thermometer. RJ
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Today for lunch I decided to fix a couple turkey burgers. The fresh burger
comes in 1 1/4 pound packages. So why not divide the meat in half and make
two large burgers? And that is what I did. Got the cast iron skillet smoking
and laid the burger in the skillet, using no grease. My cast iron are
seasoned enough to be better than a none stick skillet. I let the meat
settle in the skillet for about a minute and than lightly lifted them with
the spatula every now and than. Did this for 8 minutes before flipping
them over and adding some salt/pepper to them. In another 7 minutes I
checked them with my meat thermometer and they just weren't quite up to 165
degrees F. Checked them a little over a minute later and the were as close
as I would ever get them where I wanted the temps to be. 166 degrees F, or
one degree over what I was seeking for. A turkey burger that was done to my
wife and my taste. done perfection and moist instead of having a over cooked
dried piece of meat.
