Originally Posted by Goodweed of the North
Also, dont' overcook it. It should reach a temperature of at least 145' to be safe. But it doesn't have to be much, if any, hotter than that. The degree of doneness that you like is up to you. If you are a die-hard well-done pork eater, brown it in a pan, add broth, onions, salt, and garlic, then cover and braise over low heat for an hour or two. The final temperature of the braised meat should read about 195' F.
Seeeeeeya; Goodweed of the North
I can't agree with you more on this point. The government (and lawyers) make folks say that meats must be cooked to death for safety's sake. But meats properly handled and cooked at home don't usually require the high levels of heat that are specified in most recipes or that come with many appliances. IMHO a turkey cooked to 165 degrees probably has dry breast meat. Today I actually heard a food network cook say that the thigh meat of a turkey needs to be at 180 degrees. Well, you can eat yours like that if you want. Do what you think is safe.
But as for me and my house, we want our meat moist. Oh, and just for the record, some folks do seem to be able to tell the difference between a tom and a hen turkey. I am not one of them.