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.