[Sca-cooks] OT: overnight cooking turkey

[A F Murphy]

You know, I'd never seen this as a method for poultry, but I have both
seen and used it for beef roasts. Is it safe for that? Or should I stop
it? I know some of the issues are the same, and some are different...

Anne

Phil Troy/ G. Tacitus Adamantius wrote:

> Also sprach Gorgeous Muiredach:
>
>> I would NOT use this method as a slow cooking method like that is
>> perfect
>> environment for nasty creatures to procreate.
>
>
> Uh, yeah, what he said. If it were a matter of killing surface
> bacteria, we could wash the darned thing with disinfectant detergent
> and eat it rare. While it may kill surface bacteria to put it in the
> oven at 350 for an hour, the rest of the bird will be significantly
> lower than the temperature of the surface, but also raised well into
> the "danger zone".
>
> I could see this being a very nice, tender bird, but I could also see
> it putting lots of people in the hospital, under a worst-case
> scenario.
>
>> you are much better off to bone the bird, and cook the breasts and
>> legs by
>> themselves.  Cooks in about 45 minutes.  Easier to cut and present
>> and less
>> loss of meat that way.
>>
>> Use the bones to make your stock for the gravy/sauce
>
>
> I'm taking a break from boning out da boids. Two down, one to go.
>
> Adamantius
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