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Re: Per Pound Question

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Posted by peterN on November 23, 2011 at 04:00:18:

In Reply to: Per Pound Question posted by Heather on November 22, 2011 at 10:29:10:

Please discard the 'minutes per pound' mentality...meat is 'done' when meat is 'done' and for me and nearly anything foul (fowl?) that I cook, that means an internal temperature in the breast of 163 for the smaller birds (chickens or turkey breasts) and 161 for the larger gobblers.

(That little plastic pop-up thingy...those were designed to signal 'done' according to some sort of government standards that are guaranteed to produce meat drier than a sandal in the sahara.)

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