Big Roasts: Prime Rib and TurkeyUpdated 4 days ago

The most common worry about big cuts is that the probe is too short to reach the middle. It is not. Owners have used these on 26-pound turkeys, 10-pound prime ribs, and at least one 40-pound turkey on a grill.

Insert from the side

Slide the probe in from the side rather than the top, angled so it sits along the length of the roast. Two reasons: it reaches the thermal centre more reliably, and if you slice parallel to the probe afterwards, the insertion never shows.

Turkey is not solid

A turkey has a cavity in the middle, so aiming for "the centre" aims at nothing. Go for the thickest part of the thigh or the breast instead.

You can go deeper than the minimum line

The minimum insertion line is a minimum, not a target. On a big roast, you can push the probe in as far as the yellow handle. That is fine, and it helps on thick cuts.

Two probes for awkward shapes

For very large or unevenly shaped cuts, use two thermometers in different parts and watch both. A whole turkey is the classic case: breast and thigh finish at different times.

The prediction earns its keep here

Long cooks are exactly where knowing the finish time is most useful, and where guessing costs the most. The "ready in" estimate keeps updating as the roast progresses.

If you are resting it

Big roasts carry over the most. See Carryover Cooking and Resting for how to set a lower target and let it climb.

Still have a question?

If a big roast is not reading the way you expect, email [email protected] and tell us the cut, the weight, and where you inserted the probe. A photo of the insertion helps.

[Related keywords: prime rib, turkey, big roast, large roast, whole turkey, 20 pound turkey, 26 pound, large cut, thick cut, probe too short, is it long enough, reach the centre, reach the center, insert from the side, side insertion, angle, how deep, past the minimum line, all the way to the yellow, two probes, two thermometers, breast, thigh, cavity, holiday, thanksgiving, christmas, roast beef, long cook, ready in, resting, carryover]