Review on 🔥 ThermoPro TP-17 Digital Cooking Meat Thermometer with Dual Probes, Large LCD Backlight, Timer Mode - Ideal for Smoker, Kitchen, Oven, BBQ - Silver by Matt Venable

I'm always on the hunt for the perfect turkey. I salt the bird for a couple of days, this makes it tasty and juicy. What else could I do to bring my game closer to perfection? Clinical thermometer of course. I made a mistake when I bought this device. And then I made the mistake of not testing the instrument before using it; Test it in an ice bath or boiling water. But that wouldn't change anything. I flushed the sensors and inserted one sensor into the leg of a 14 pound turkey and the other into the chest. Each probe read differently - 20 degrees off - but I figured they would normalize. I was in a rush and didn't have time to check it out. Within 45 minutes a probe beeped ready at 165 F. It was definitely wrong. After 2 hours the 2nd probe beeped it was done at 165 degrees 30 minutes before the pound estimate. The turkey didn't brown, but is it possible that it really was 165 degrees Fahrenheit? May be. Probably no. But the turkey's plastic thermometer didn't crack. So at this point I had to use common sense and rely on time estimates and a plastic thermometer. Luckily, I've relied not only on a thermometer to measure the turkey's doneness and cooking time, but also on my own experience. One gauge that read +20 degrees or so immediately screamed above 212. The other hovered at 210. They never had the same readout. In the photo I left the sensors to see if it ever goes back to normal. They never did. In a nutshell. Don't risk it with this device.