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Re: Why did you cook so high?


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Posted by Ray Basso on December 02, 2013 at 14:25:29:

In Reply to: Why did you cook so high? posted by jermo on December 02, 2013 at 13:52:45:

After reading this forum for 18 years I can see no reason to cook a turkey and for that matter chicken low and slow. I can see several reasons to cook it at 300 degrees to 350. Cooking birds hot get done quicker and gets it out of the danger zone (40 to 140) faster. Cooking them hot yields moister meat. Cooking slow allows more time to dry out the meat. We cook ribs, brisket and pork low and slow to make it tender and that is not necessary with birds. The next time I cook a turkey I plan to take a torch to the skin after it's done to try to make it edible.

Ray Basso



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