Originally Posted by Midnight Smoke
Had an article in the morning paper that some say it is a better way to do it. Searched a little and there appears to be a lot of information about it. Seems that the bird should be no larger than 15Lb's and the correct cooking temperature is very important.
I really had never considered this method.
What do you all think about this approach?
My personal fear would be that some portions of the turkey are more dense and thicker than other spots.
Personally I would think the main issue would be food safety, getting all parts of the bird to a safe serving temperature. I am sure in these spots you might have spots under-cooked while other spots could be over-cooked.
I am not saying it wouldn't work, but rather I wouldn't risk my families health with the process.