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

[Lorenz Wieland]

Pixel, Goddess and Queen wrote:
>> 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

Why in the world would she, or anyone for that matter, leave an oven door
open while cooking?

The meat is probably dry due to overcooking, but an open oven door would
make it near impossible to cook anything evenly, I'd assume.

-Lorenz