7 ms·

I’m kindof shocked by what you’re pitching here. The instructions for most turkeys would have you cook at either 325F or 350F for somewhere in the neighborhood

by akerl_ 5y ago

I’m kindof shocked by what you’re pitching here. The instructions for most turkeys would have you cook at either 325F or 350F for somewhere in the neighborhood of 10-15 minutes per pound. Despite what you put in a parallel comment, “low temps” aren’t what dry meats out. Jerky is dry because it’s cooked radically longer than you’d cook the equivalent meat for a dinner plate. It’s pretty obvious rationally that cooking a turkey at a higher heat for longer is going to overcook it. That’s especially humorous given your note about how the turkey packaging is optimized for food safety: if they’re confident that 325 at 15minute/lb is enough to be safe, why the heck are you aiming for hotter/longer?

brudgers 5y ago
The instructions on the packaging tend to produce a dry result. Dry turkey is safe turkey in the same way that a dry well done hamburger is recommended for food safety. I think I understand the basic science of the approach. There are, practically speaking, three mechanisms for heat transfer. Radiation, conduction, and convection. Scientifically, to a first approximation, all heat transfer in the universe is via radiation. It is the only form of heat transfer that can occur across a vacuum. However, metal foils (or in this case a metalloid foil of aluminum) provide effective radiant barriers. Metal foil based radiant barriers are what made Eagle so shiny. The foil over the bird makes heat transfer inside the oven less efficient by eliminating most of the radiant heat transfer. However, where the foil touches the skin, it can serve as a conductor and crisp the skin relatively quickly. But that doesn't go bone deep. It is analogous to searing a steak, it helps keep the moisture in. So that means convection does all the heavy lifting. In the beginning it is only via hot air. But as the bird heats, some of the moisture turns to steam. The steam cools as it rises when it hits meat at lower temperatures. The foil somewhat contains the steam...so a lot of the moisture does not evaporate and the effective cooking temperature is much lower than 450F. In particular the convection cycle uses the thermal mass of the pan at the bottom. Juices flow down into it, evaporate and rise until cooled by uncooked meat above. Some of the uncooked meat liquifies and flows down along with the condensed steam. --- But anyway, while I haven't cooked a hundred turkeys this way, I have cooked several dozen due to a period where I was eating low carb and cooking a small turkey about once a week for meat. It's worked for me a few dozen times less the few times before I used the foil method. Last Thursday's bird is among the successes. I don't have an ideological dog in the method. The recipe produces great results with minimal additional effort (using foil, turning the oven dial a little further, and removing the foil). I use the method because it is idiot proof. Alas as HN shows, it is not genius proof. Then again nothing is.

by akerl_ 5y ago

brudgers 5y ago

The instructions on the packaging tend to produce a dry result. Dry turkey is safe turkey in the same way that a dry well done hamburger is recommended for food safety. I think I understand the basic science of the approach. There are, practically speaking, three mechanisms for heat transfer. Radiation, conduction, and convection. Scientifically, to a first approximation, all heat transfer in the universe is via radiation. It is the only form of heat transfer that can occur across a vacuum. However, metal foils (or in this case a metalloid foil of aluminum) provide effective radiant barriers. Metal foil based radiant barriers are what made Eagle so shiny. The foil over the bird makes heat transfer inside the oven less efficient by eliminating most of the radiant heat transfer. However, where the foil touches the skin, it can serve as a conductor and crisp the skin relatively quickly. But that doesn't go bone deep. It is analogous to searing a steak, it helps keep the moisture in. So that means convection does all the heavy lifting. In the beginning it is only via hot air. But as the bird heats, some of the moisture turns to steam. The steam cools as it rises when it hits meat at lower temperatures. The foil somewhat contains the steam...so a lot of the moisture does not evaporate and the effective cooking temperature is much lower than 450F. In particular the convection cycle uses the thermal mass of the pan at the bottom. Juices flow down into it, evaporate and rise until cooled by uncooked meat above. Some of the uncooked meat liquifies and flows down along with the condensed steam. --- But anyway, while I haven't cooked a hundred turkeys this way, I have cooked several dozen due to a period where I was eating low carb and cooking a small turkey about once a week for meat. It's worked for me a few dozen times less the few times before I used the foil method. Last Thursday's bird is among the successes. I don't have an ideological dog in the method. The recipe produces great results with minimal additional effort (using foil, turning the oven dial a little further, and removing the foil). I use the method because it is idiot proof. Alas as HN shows, it is not genius proof. Then again nothing is.