Blame it on the Turkey… But I still like my broiler

I am one of those odd cooks that likes to broil things.  I have produced amazing results with my broiled hamburgers.  My husband actually prefers them to grilled.  But I digress…. I found these beautiful turkey tenderloins and decided to marinate them overnight like so:
1 cup dry red wine
½  cup soy sauce
4 cloves garlic, crushed
1 tbsp fresh grated ginger root
dash of pepper

The next day I decided to broil them, just to see how it would turn out.  So, like the sanitary-minded cook that I am, I stuck my fancy thermometer into the turkey (you know the one that has the cord that runs out of the oven into a digital display setting off an alarm when the right temp is reached) and put the pan in the oven.  I checked every 5 minutes or so and turned it just right each time.  No problem. Well at some point during the last 5 minute cook cycle, the poor little thermometer gave up the ghost and proceeded to burst into flames!  Actually it was the cord that caught on fire.  With a little teeth-gritting help from my hubby, we managed to get the burning cord and metal probe out of the oven…. all while I’m nagging “Don’t let the cord touch the turkey!”  I was determined to rescue that fine piece of dinner.  And I did, and it was delicious.  So, go ahead and broil the turkey, just don’t leave this kind of thermometer under the broiler.  Next time I’ll opt for a plain old meat thermometer or maybe just poke it with an instant read version when it comes out of the oven to be sure I have hit the magic 160 degrees.  Don’t let the broiler beat you down! If I haven’t scared you away yet, give these babies a try.

Broiled Cheeseburgers

BBQ Bacon Cheeseburgers

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