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Reviewed Good Eats Roast Turkey
Nov 21, 2012 in Food Network Community Toolbox on FoodNetwork.com
“This recipe was such a failure. Telling us to stop roasting the turkey at 161 degrees is pathologically incompetent advice, literally. The meat was absolutely raw at the joints. Poultry is supposed to be cooked to 180. On top of that, brining broke down the structure of the flesh so that the turkey breast meat was actually mealy.