Four Seconds of Fame with Martha Stewart
Most people have heard the phrase “15 minutes of fame”… Well on Thursday we got four seconds (almost as fast as a Thermapen)! In this video, Martha Stewart is sharing tips for preparing a scrumptious Thanksgiving turkey on the Today Show. Watch Martha pick up her gray Super-Fast Thermapen, say it is the “greatest digital thermometer” and then set it down when Today...
Read MoreTurkey Keys to Success Video (Part 2)
In the second half of our “Turkey Keys to Success” series ThermoWorks Founder Randy Owen and Tim explain five more fundamentals to moist turkey meat that is just the right doneness in both the breast AND the thigh (different target temperatures)… This is Part 2 of a series. Watch Part 1, “Moist Meat Starts Before the Roast” here. Related Posts:Turkey Keys to Success...
Read MoreTurkey Keys to Success Video (Part 1)
Watch ThermoWorks Founder Randy Owen explain one of the most neglected keys to success on Thanksgiving: Verifying the uniform temperature of your Turkey meat before you put it in the oven or on the grill. A properly thawed turkey is the foundation for a properly cooked turkey. Take the time to verify. Plus, filling the cavity to keep the meat from drying from the inside out…. This is Part...
Read MoreTurkey Temp Tips: The Quest for the Perfect Turkey
No other holiday has such a laser focus on a single piece of food–the Thanksgiving Turkey. Say what you will about the sweet potatoes, green beans, mashed potatoes, stuffing, gravy, the pies, even the rolls (oh, those rolls); all eyes are on the turkey on Thanksgiving afternoon. They don’t call it Turkey Day for nothing. If the turkey isn’t right, the day gets an asterisk. If the...
Read MoreTemperatures Don’t Lock In
This morning we got a call from a customer complaining that her “Thermapen is erotic…” Now, we know people love their Thermapens, but seriously! Upon further clarification, what she meant to say was that her Thermapen is “erratic.” “It keeps changing while I’m trying to get a reading!” The answer to this complaint is, of course, that it’s...
Read MoreOur First Sweepstakes Winner!
ThermoWorks is proud to announce our first winner in the ongoing Thermapen Sweepstakes: Andrew Brunetti from Denver Colorado! Andrew was chosen by random drawing from among over 2,000 current entries in our Sweepstakes (all of whom, except for Andrew, are still eligible to win one of 7 remaining free Thermapens!). Andrew lists “Bread Baking,” “Wood-fired ovens,” and...
Read MoreIs One Calibration Point Enough?
A probing comment on the YouTube comments page of our recent “Making a Proper Ice Bath” video deserves further explanation. @prototype3a posted: While this video is educational, it is misleading since a single point calibration at 0°C does not help if you are using your thermometer to measure any temperature other than 0°C. A minimum of three calibration points are necessary to...
Read MoreThe TW362B goes to the ends of the earth
On the official website of the SANAP Antarctic Research Expedition it explains that due to the logistical challenges of operating in a sub-zero environment for extended periods of time, “only the strongest engines will do.” That’s why we were so happy to hear from Tyrell Sassen, a member of the 10-man “over-winter” team currently at SANAP—they arrived last January...
Read MoreMeat Should Rest
Cooked meat should be allowed to “rest” after cooking and before cutting. This permits the juices to be reabsorbed into the fibers of the meat. If you skip resting, you will lose more flavorful juices when the meat is cut. The temperature of the meat will always continue to rise a little during the resting period, so you should remove your meat from the oven or grill prior to reaching your...
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