[Sca-cooks] larding turkeys and other meats

[Phil Troy/ G. Tacitus Adamantius]

Also sprach widener:
>Lorenz is right, the critical point for a juicy turkey is the 170 degree
>internal temperature taken at the juncture of the leg and the thigh. Withe
>allowence for 15 degees of carryover heat after removing it from a heat
>source of say 275 degrees, it should hit the table just as it is reaching
>the max heat. I even like to go 160, anything over a 140 for 30 minutes
>satisfies killing the salmonella. Timing is everything.

It was my understanding salmonella dies at 157. Are you confusing it 
with trichinosis, or does the 30-minute proviso change things somehow?

But I agree, timing is everything: most dry turkeys are simply 
overcooked, plain and simple.

Adamantius