Nov 27, 2024
11:08:35pm
11:08:35pm
A lower temp will reduce the effect of uneven heating and overcooking or
Drying out the meat. 275 is very reasonable.
I’d let it rest longer than 20 min and slower. At around 135 to 140 degrees the meat fibers will de contract and soak some moisture back in. So I like to do that slower ie in a cooler in a roasting pan wrapped in towels for at least an hour. But the time range. Is very forgiving one way or another.
I’d let it rest longer than 20 min and slower. At around 135 to 140 degrees the meat fibers will de contract and soak some moisture back in. So I like to do that slower ie in a cooler in a roasting pan wrapped in towels for at least an hour. But the time range. Is very forgiving one way or another.
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- niqmadu
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- Nov 27, 2024
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Nov 27, 10:49pm
Nov 27, 10:58pm
Not me, that's way too high. Turkey doesn't have much fat to render, so it doesn't need to be low and slow,
Nov 27, 10:59pm
Nov 27, 11:17pm
Nov 27, 11:24pm