ms/lb. What! ms = milliseconds. My turkeys are judge at about 12 minutes per pound at 425'F before I start checking my meat thermometer. And a there are a thousand milliseconds in each second, that would be about 72,000ms/lb. It is much more accurate to use a meat thermometer rather than time to gauge when a turkey, or any kind of meat, is done. The final temperature of the meat and stuffing have to come up to 165'F to 175'F. to be safe, and remain very juicy and tender.
Check your math. I think you made an error somewhere in your calculations.
Oh, come to think of it, it might be your abbreviation that's causing the confusion. Did you intend "ms" to meat minutes? If so, you're probably still overcooking your bird a little.
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