Originally Posted by Skittle68
161° kills salmonella in 15 seconds, but 20 min at 140° kills it just as effectively. Imagine pasteurizing eggs at 161°! Cooking poultry to 160° is ridiculously high, and scientifically unsubstantiated. I make sure mine is 150° just to be sure, but even that is unnecessary, depending on the cooking time.
Also, in my experience it doesn't even take that much longer at low temps. I smoked a turkey at 200-225° and it went way faster than I expected.
What some cooks/chefs, whoever, are not taught or do not understand is when a bird is roasted at 200 F for a prolonged time.......enough to get the meat to about 150 F, by that time the carcass has had a good long time to absorb heat also. B/c bones are more dense than flesh they hold that 150 F longer and actually prolong/increase the carry over. Put a piece of wood and a concrete brick in an oven set for 150 F. Both objects exactly the same size. Leave them in for say three hours. Guess which one will still be giving off heat long after the other has cooled. The same scientific fact occurs when a carcass of bones is heated.
Compare the 'low and slow' roasted bird to one roasted in a 350-450 F oven. By the time the flesh has reached 161 F the deeper larger bones are no where near 161 F. More like 135 F. Ironic isn't it. The flesh in actual contact with that big thigh bone may only have a temp of 140 F. Perfect for harmful bacteria. Ever hear "Make sure you aren't touching a bone when you take the birds internal temperature"? Why? IMO 'low and slow' allows for the entire bird to reach 150+ F. I'll eat that bird.