Would eating a Stone Age diet make us healthier?

In article ,
Bob Pastorio wrote:

Cook the turkey to 160F (in the thigh away from bone with a quick-read
thermometer) in a relatively low-temp oven (no more than about 300F)
and lose the foil. Bird up on a roasting rack and no additional
liquids in the pan.

I sprinkle a coating of sage over the bird resting on a wire rack in a
deep roasting pan. Cover the bird with a layer or two of enough cotton
cheese cloth so that the cloth ends rest on the pan bottom. Then put
about 3 sticks of salted butter on top of the cloth - just plop the
butter on, it'll melt soon. Then every 20-30 minutes I baste the bird
with the melted butter off the bottom of the pan. Cook at 325F for a few
hours until therm says OK - peel the cheese cloth off and allow your
eyes to feast on a beautifully browned turkey full of buttery juiciness.
Mmmmmm. (My wife talked me into a ham for Christmas, but I think I'll
have to pick up a gobbler for New Years - I'm a dyed in the wool
Turkasaurous.)

Steve wrote:

On Sat, 20 Dec 2003 20:26:54 -0500, Bob Pastorio wrote
(in message ):


Steve wrote:


On Fri, 19 Dec 2003 12:08:30 -0500, Bob Pastorio wrote
(in message ):


Cook the turkey to 160F (in the thigh away from bone with a quick-read
thermometer) in a relatively low-temp oven (no more than about 300F)
and lose the foil. Bird up on a roasting rack and no additional
liquids in the pan.

Probably Cheffic Heresy, but I have been using a "Brown'N Bag" for
years and have been satisfied with the results, not to mention the easy
clean up... and great drippings for gravy. What am I missing :-)

Not a thing. Perfectly valid way to cook birds. Just not as moist as
my way. I've tested them against other methods and they work fine
enough. Having a restaurant is a swell lab for testing such things.
Low temp roast uncovered gave me the best yield (ratio of what comes
out of the oven to what went in) and, subjectively measured, the most
moist meat.

Having said that, people found the birds cooked in bags within their
range of acceptability.


I would suspect the moisture retention was more a result of the low
temperature than the uncovering.

I agree.

Perhaps I can have the best of both
worlds by using the bag at a lower temperature... waddaya think?

Dunno. I would think that the lower temp would make vapor that stayed
in the bag and steamed the bird. Not too appetizing sounding. I think
you should test that hypothesis.

Pastorio