you are fine cooking the roast today. I would allow the roast to warm up a little before starting to roast it. You can season it when you take it out of the refrigerator and then let it sit outside of the refrigerator before putting it into the oven. Here is a link that might be useful: traveling and cooking with grandpa

When I was a kid, just out of the house, one of my "go to" meals for entertaining was Cornish Game Hens or Chicken, stuffed with Rice A Roni long grain & wild rice pilaf. Nowadays, I make my own pilaf, and it is still a good dish for when you want something that looks more impressive than it is difficult. I've never worried about the stuffing/juice thing John, and so far I haven't poisoned anybody. Of course I've always rinsed the bird both in and out, thoroughly. I think with fowl, it isn't often the bird itself that makes people ill, even if it is undercooked. Most often, food poisoning traced to poultry comes of people not following basic, healthy practices when dealing with it prior to cooking. You know, cutting it up on a board which is not properly cleaned before using it again for salad veggies or the like. Bacteria has to have time to multiply, and a medium conducive to growth. A bit of raw chicken juice on some cabbage, tossed in dressing and left to sit...urk. Now, if your chicken juices aren't quite hot enough, and get into the stuffing, and you let the leftovers sit on the counter while you have dessert and chat after dinner, and then you don't heat the leftovers thoroughly... :0

I'd take it out of the oven at 115 to 120....and let it sit....the temp will rise. Remember you can always cook more but you can't "un-cook". Linda C

Posted by Johnliu: "-----Another way of cooking a roast, definitely fun, is buried in rock salt. No, it doesn't get salty. The salt absorbs heat and transfers it to the meat more effectively than air does, and reduces evaporation of the meat's juices. Just buy 2 lb rock salt, put the roast in a Dutch oven with salt under, over, and all around. ----" That is a very good way to make an extraordinary roast. Basically, the salt layer insulates the heat, allowing the "slow & low" method to take place easier. ---------------------------------------------------- Simple facts "Slow & Low" method addresses: 1. Water boils at 212 F. As long as there is water, you can never go above 212 F, regardless how high you set the temperature. (normal pressure) 2. Meat is a poor conductor of heat. 3. Meat shrinks under high heat and toughens (well-done). 4. Heat can only migrate from high to low and it is not reversible. 5. Meat gets tenderized (collagen denaturing) even at low temperature if cooked long enough. 6. Resting means cold meat. The picture shows a typical roast prepared the typical normal way. No matter how you slice it (PUN?), you generally end up in some degree the following (Which, BTW, to many people that's the way it should be for a perfect ribeye) Zone one - Brown layer (Maillard reaction), Many chefs advise not to char the meat. Browning gives the flavor. Charcoal is not tasty. Also, at higher temperatures, more carcinogenic compounds can be produced. Zone two - well done layer (meat is tough and dry). This is the 212 F to 165 F layer. Zone three - Medium. The 212 F layer of heat travels inward to warn up the colder layer to 145 F. Zone four - Medium rare. The layer is about 135 F. Zone five - Rare. The 212 F finally reaches this layer and warms it to 125 F after a long rest. Meanwhile the 212 F layer is get cold to room temperature from losing heat to the air and to heat the inside of the meat. Zone six - raw, uncooked meat. One problem with "Slow & Low". You produce very little juice, because the meat shrinks very little. The reason for "Low" is ridiculously simple. If the final desired temperature is 125 F, why not just cook at that temperature? The reasons for "slow", well I will let the author Nathan Myhrvold of the $500.00 cook book Modernist Cuisine: The Art and Science of Cooking explain to you why 24 hours is recommended for ribeye. If you just Google his name. And I will also let the famous chef Heston Blumenthal show you in this video how he too cooks low and slow: Here is a link that might be useful: Low & Slow