A couple Thanksgivings ago, we ended up cooking our turkey, can't recall the weight, overnight at about 125-175 degrees. We thought that the low temp would keep the meat from drying out. Boy were we right. It was perfect. Moist, hot, just perfect. However, after the fact, my wife picked up somewhere that this was a bad idea.
Any thoughts?
If the temperature of the turkey is what it is supposed to be, what is the difference? No pink, but thoroughly cooked just as if it were done the same day normally.
Any thoughts?
If the temperature of the turkey is what it is supposed to be, what is the difference? No pink, but thoroughly cooked just as if it were done the same day normally.