Extreme Slow Roasted Turkey recipe in today's Post

[Anonymous]

Anonymous wrote:One way ticket to super dry turkey.

have you ever had ribs or pulled pork, low and slow are hwo the best ones are made.

[Anonymous]

I did a brined high heat turkey a few years ago with a salt/apple juice brine and the turkey was great. It was more along the lines of 450 for an hour then 300 for a couple hours.

[Anonymous]

There's a very similar recipe/method for rib roast in a Cooks Illustrated cookbook. I very much doubted that it would work before I tried it but it did - the roast was cooked properly all the way through. And the amazing thing was that it wasn't overdone toward the outside and too rare in the center which is always a problem. It was cooked to the same temperature/doneness all the way through. It was a miracle roast and super moist/juicy. So I can see how this turkey would work if done properly.

[Anonymous]

This won't get dried out but it definitely violates basic food safety principles.

[Anonymous]

At 140°F, the chicken needs to be held for 35 minutes to be safe(reaching a 7.0 log10 relative reduction). This recipe holds well over that for a loner time. At 165, there is no hold time per USDA guide lines. But we should not care about that or that the WP published the recipe, because you know better.