Reply to I don’t understand why anyone roasts a whole turkey without cutting it up first.

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]????
The stuffing is best when cooked inside the cavity of the turkey
How can you do that if the turkey is cut up?[/quote]

If you follow food safety guidelines, you check the internal temperature of the stuffed-inside stuffing, and if it ain’t 165, you risk salmonella. Which means there’s no way the exterior isn’t also PAST 165, which means you have dry meat.

Alton Brown on the subject:
https://www.upr.org/post/turkey-tips-alton-brown-dont-baste-or-stuff#stream/0

You can still separately cook your stuffing, then stuff in the bird toward the end, per Alton, or you can do what I do, which is cook dressing in the crock pot, then add drippings from the pan while the bird rests.[/quote]

This is simply not true. Pasteurization occurs when Temps are at 150 for exactly 3.8 minuets.  This is basic science. 
[/quote]

It’s better to direct people to get to 165. It’s tough to monitor temps well enough to hold sufficiently at a lower temperature. Easier for sous vide. [/quote]

If you have a good well calibrated thermometer it's very easy. Getting a turkey to 165 is insane and a sure way to make a bird that tastes like sawdust.

However the average cook has no understanding of science so the government just tells ya to touch it.[/quote]

Let me know when you are a food writer for the New York Times, or someone with his or her own cooking show, or a published cookbook author. Bye.[/quote]

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