- dcarch
Can you post a pic of the turkey just before you roast it?

Trying to visualize it - sorta like acupuncture? The juices don't run out?
They look like wide pins compared to a needle.

Looking forward to a pic.

Very interesting so I did a little googling (yeah, I know it's early in the morning). Now I know why you have silver pins.

A comparison of the Thermal Conductivity of several common metals (higher values indicates better heat conductivity) is shown below. Silvers is best but cost makes copper a pretty good choice:

Metal: Conductivity

* Steel: 50
* Brass: 109
* Aluminum: 250
* Gold: 310
* Copper: 401
* Silver: 429

What about copper's reactive properties? Are you certain there can be no harmful reaction between the copper pins and the roasting turkey?

Teresa - who's just asking, 'cause she doesn't have a clue

I was at my favorite poutry stand at the farmers' market last weekend and a woman was ordering a large turkey. When she asked a long-time employee of the stand if the breast wouldn't get dried out before the legs were done, he told her that he'd cut off the two leg/thigh pieces and she should start cooking them first and then add the rest of the turkey later.

She protested that she wanted to cook the turkey whole and he said, "You want a perfectly cooked moist turkey or a Norman Rockwell moment?"

âÂÂTotally amazing....âÂÂ
Thank you. As always, I appreciate your compliment :-).

âÂÂ--people have been roasting turkeys and geese for hundreds of years....âÂÂ
Probably more than hundreds of years.

âÂÂ----and you say it can't be done. ��"âÂÂ
Not me. According to others who have done the studies, they say it is not possible based on the way many people have been doing it. Just Google â Science of roasting turkeyâÂÂ

âÂÂPeople have been lining their copper pots with tin for a couple of hundred years and yet you recommend putting un coated copper pipes into a turkey to cook. âÂÂ

The amount of copper which will get into your body is dependent on the following:
1. Frequency of the use of copper cookware.
2. Surface area of cookware in contact with food. The larger the contact area, the more copper may leach into food.
3. Degree of agitation of the contact point between copper and food. The more agitation, the more leaching of copper may happen.
4. Acidity of food. Copper may react with acid food.

I believe that the copper heat pipe as shown does not meet any of the above four conditions. In any case, a small amount of copper is required for good health, that tiny amount of copper, if in fact present, may just be good for your health.

I also want to point out to you, which I am sure you know, that most of the piping for potable water is in fact copper. You must have been drinking water from copper pipes everyday for the past 70 years.

Having said all these, my heating pins using heat pipes are actually tin coated. The reason for me to coat them is because I invite friends for dinners regularly and it is not my habit to impost my believes on to others.

â I think I'll continue doing it the impossible way. âÂÂ

Do share with the world your expertise of cooking turkey in 212 degrees F for several hours and still end up with juicy tender turkey.

dcarch

BTW:
teresa_nc7, I think I have also answered your question.

ruthanna, In fact that's a good way to cook a nice juicy tender turkey.

Posted by gardengal19------ dcarch
Can you post a pic of the turkey just before you roast it?
Trying to visualize it - sorta like acupuncture? The juices don't run out?
They look like wide pins compared to a needle.

Looking forward to a pic."

Fortunately for me, I have been invited to a few TG dinners. I will not be making a turkey this year. But to answer your question, those heat pins do not make that much differtence in leaking out juices from the meat.

dcarch

Fortunately for me, I have been invited to a few TG dinners.

Being as you said "fortunately", I'm assuming you sent ahead some heat pipes so that they'll serve you a decent turkey?

Seriously though, could you explain further what those heat pipes are? Looks like fans in the middle? Are they oven proof? How do you power them?

Happy Thanksgiving everyone. Whether you poke with pins, slow roast, high heat roast, brine, pre salt, oven bag, Nesco, waterless cooker, deep fry, grill, smoke or even microwave your turkey, I hope it comes out perfectly to your taste and helps make a happy day.

Heat pipes are amazing. It uses phase changing latent heat recovery/transfer to shift BTUs automatically. No external energy is required. Without it most laptops' CPUs would be fried.

Heat pipes are used extensively in geothermal applications for energy conservation, and used in artic pipe line supports to keep permafrost frozen. Yes, they are heat proof. I got six units to salvage the heat pipe on eBay for $6.00.

WouldnâÂÂt it be funny that I am the first one to use it to cook a stupid turkey?

dcarch

I've got an idea on what to do with your creations dcarch. There is a 23 year old dental assistant that could use some help.

"It was straight out of 'Cujo,'" said dental assistant Gina Guaragno, 23. "I'm sitting in my car Facebooking on my phone when turkeys jumped on my windshield.
"I screamed like I was being murdered. They just kept looking at me like it was their car. I felt trapped. I was so scared."

Now Gina - I think your mother sent the turkeys out to remind you that texting while driving in NY is against the law. Turkeys can be a mother's best friend!

Here is a link that might be useful: Rogue gang of turkeys takes Staten Island

Hi everyone and
Dcarch:
Seems I missed all the fun, while runnig to the Doctors.

You can count on me to listen to suggestions,
even though I know everything about Cooking , LOL!!!

I always said and this is a Favourite
"If you think you know everything, your mind is Paralized"

Anyway , I wish you would slow down on these ideas,
so I can catch up.

I Baked the Turkey with Stuffing in a 350 Degree Oven for,
4 1/2 hours.
Used your Ideas with a little twist.

I pushed a Large serving spoon handle into the stuffing and another smaller one alongside,
just about in the middle.

I let the spoon ends, stay outside the bird.
Then I put the meat thermomator in, close to the spoon handles.
I don't think the Conductivity matters too much, being in the oven that long. The heat still transfered well.

When the Turkey Breast was browned to my liking, the Internal temperature read 165 Degrees.
I removed it from the oven and took this Photo.
Can I say Fresh Purdue ?

Everything cooked perfect. What did I do wrong, again ???

Happy Thanksgiving. I'm Thankful to have FOOD to eat !!!
LOU

Teresa, The other day, I saw on TV news. Wild turkeys are causing a lot of traffic problems here. They seem to have learned that they are protected by the law. You are not allowed to kill them. Organic free-range turkey is $3.95 a pound. I wonder what's the fine if you kill a 20-lb one. :-)

Lou, That one fine looking roasted turkey. Are you sure you didn't buy that from the store? How come the price tag is still attached? :-)

dcarch

As I got out my trusty pack of turkey lacers yesterday, it occurred to me that these metal pins might be used for the same function if they were pointed inward, into the stuffing or thickest parts of the meat. They're much thinner than yours, but maybe they'd do, in a pinch.

Sue

Here is a link that might be useful: Turkey lacers

Interesting. It would not hurt to try.

I don't know the thermal conductivity of meat (depending on fat, moisture, etc.), I am sure metal is hundred times better.

I saw on PBS yesterday, Jacques Pepin and Julia was making a turkey. They cut up the turkey so that each part, breast, and thigh meat can be cooked at different temperatures, and be cooked faster at lower temperatures.

dcarch