Quote:
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?
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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.
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