The scientifically optimal way to cook a Turkey

The scientifically optimal way to cook a Turkey

The scientifically optimal way to cook a Turkey

11/24/16

“What is the most efficient way to cook a Turkey?”

Thanksgiving is a most special holiday in the hearts of Americans. It represents a time when friends and family coming together to  participate in social activities and dine on delicious food. And the most important food of all of Thanksgiving is the Turkey, with it’s rich, savoring flavor. However, cooking a Turkey is not always an easy task. Specifically, the plump and rounded shape of a Turkey is most inefficient for heat conduction, forcing it to have a high cooking time (especially if one wants to cook the Turkey to an internal temperature 74 degrees celsius to prevent salmonella).  So how can we apply our scientific knowledge to solve this problem? Well, let’s think about it. We know that the temperature of objects raise based upon the amount of heat added, and that if an object has more surface area, then it has more heat it will receive. So how about we do just this? First, let’s take the Turkey out. Then, flip it over, and cut off the back bones. Subsequently, flip it over again, and apply pressure to break the breastbone. Once this has been completed, you can put the Turkey. Chefs have termed this process the spatch cocking method, and it can save the chef anywhere from 45 to 80 minutes of cooking time!.

Finally, in the Thanksgiving spirit, I would like to give a big thanks to Sarah Kaplan of the Washington Post for teaching the world about this most innovative method.

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