Eating drywall (was Re: [Sca-cooks] turkey roasters

[Pixel, Goddess and Queen]

> 
> The main cause of dry meat is not liquid distribution, it's temperature.
> You can baste, inject, wick, etc. ad nauseum, but if the white meat goes
> over 170 degrees, you've got drywall, not poultry.
> 
> -Lorenz

What about if you leave your oven door slightly open, like my MiL does? 
Her turkey is always horribly dry and tough. Is it from leaving the oven 
door open or is she just overcooking it?

Margaret, who is a sensible person and does not cook with her oven door 
open