re: Who else is up smoking a turkey tonight?

quote:

---

She's gliding along at 325.

---

quote:

---

Cooking temp
I recommend you cook most poultry at 325°F. Readers know that I love low and slow and many of my recipes recommend a 225°F setting. That's a great temperature for gently melting tough collagen-based connective tissues without getting their protein panties in a bunch and squeezing out moisture (see my article on meat science).

But turkey doesn't have the same composition as pork ribs or beef brisket, so we don't need to worry about melting tough collagens. Turkey can handle higher temps, and higher temps are needed to render the fats in the skin in order to crisp it. The higher temp helps brown the skin in the short cooking time allotted.

We want brown skin because when cooking, brown means deep rich, complex taste. Browning is the result of a process called the Maillard reaction and, although it starts at low temps, it really kicks in at about 310°F when amino acids and sugars form scores of scrumptuous new compounds. This chemical reaction is responsible for the rich flavors in toasted bread, coffee beans, and dark beer.

At 325°F you can render more fat from the skin and get the skin crispier. Nothing worse than soggy wet flabby rubbery skin, and that's what you get at low temps.

So 325°F is a nice compromise. High enough to benefit from the Maillard reaction on the skin and to melt some of the fat, hot enough to gelatinize connective tissues, but not flamethrower hot, not risking a badly overheated outside of the meat before the center is cooked.

---