[Sca-cooks] OT: overnight cooking turkey

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Kirsten Houseknecht:
>i tyhought that was the point of cooking it at a higher temp for one hour,
>first.. to et the meat to above the dangerous level fast. and then slow cook
>it the rest of the time

The trouble is, that even with the temp up near 500, it still takes
more than an hour for a whole bird to reach an internal temp of over
140. And once this happens, should it really take, what, 8-12 hours
for the temperature to rise the last 20 degrees or so?

This might work really well with hand-slaughtered, free-range birds
(which also have enough connective tissue to make the slow cooking
downright necessary), but it's still more or less assuming a risk
under controlled, probably safe circumstances. In other words, there
is a luck factor.

Adamantius