posted on Nov, 22 2018 @ 08:27 AM
Happy Thanksgiving everyone.
I noticed something weird, all the old cookbooks say to cook a turkey longer than what newer recipes call for. I am talking an hour longer on a
twenty two pound bird. When you cook the turkey with the lesser time, it is more solid and easier to take out of the pan to put on the table. But
often the meat is pink in areas and it is stuck tight to the bones yet.
I looked through three older cookbooks, one even gives the internal temp at one eighty five when done, the turkey wrapper said one sixty, most
Internet says one sixty, spewing parrot talk. I have studied microbes a lot and also the heat stability of the amino acids and vitamins. There is
not much of a loss caused by cooking the turkey longer. You can still get the turkey out of the pan, but not quite as pretty....but it tastes way
better cooked that little extra.
Because of the quest for a perfect looking turkey, more people are going to get sick from consuming undercooked poultry. We have become a society that
has gotten hooked on appearance. I prefer taste over appearance when it comes to food. A cake does not need to be great looking to be great tasting,
in fact usually great looking cakes are not as good as scratch made cakes. Same with all meal presentation, people are more worried on whether
something looks good than whether it is good.