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Unread 11-15-2009, 10:05 AM   #5
thirdeye
somebody shut me the fark up.

 
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I suppose a stick-and-stay therm would work in a big roast or turkey breast.... but consider that the rotisserie rod conducts heat and carries it into the meat (much like a potato nail works), so placement of the thermometer is critical.... for accuracy, not too close to the center and not too close to an edge.
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