Whole turkey is a thermal problem: two very different types of meat on one bird. There are many workarounds, including icing the breast, spatchcocking, and low heat smoking—but one of the easiest and most straightforward solutions is separating the different meats! Check out how we used RFX to measure the internal temps of our broken down turkey and get delicious dark and white meat!

While small cuts of meat like steaks or chops experience minimal carryover, large cuts like turkeys or roasts can experience as much as a 5-10°F increase in internal temperature while the exterior cools. This is why we recommend a turkey pull temp of 157°F, which still kills bacteria without drying out your meat during the rest.

Each starter kit comes with an RFX GATEWAY™ (receiver), a Pro-Series® Air Probe (ambient temperature), a grate clip, a charging block, a power adapter, a USB cable, and a set of probe rings. You get a number of RFX MEAT probes depending on the size of the kit:

Don't lose your Thanksgiving dinner to a faulty fridge, open freezer, or power outage! NODE gives you instant alerts on your phone if things get too hot or too cold so you can take immediate action. Store your temps in the cloud with graphs, reports, and more.

You could win your own Thermapen® ONE!

"My favorite product is Smoke, and I use ThermoWorks tools for grilling, smoking, and more. Having a Thermapen ONE will help with those quick reads that are sometimes necessary, especially when grilling more than one item."

We can't wait to get our fastest and most accurate Thermapen into Joe's capable hands. From the whole ThermoWorks team, may your smoke ring be delicious and your grill lines be perfect. Happy holidays!

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