<p>^^^Wow, thanks mommaJ: </p>
<p>I just did a very quick on-line search…I never knew it could be harmful for bacteria…I’ve been doing it this way for years and never had a problem. Many websites agreed with you…not to cook below 325 and a few websites said that don’t cook at less than 200…well, maybe I’ll start it at a bit higher temp and turn down to 250 instead of 200 and cook for less time…also when using broil to crisp up the skin, maybe that kills any bacteria that may have grown during the cooking process…</p>
<p>I bought my turkey from Trader Joes today, which is brined to begin with. Hopefully since I’ve done this way year after year it’ll still be okay this year and no one gets sick! :eek:</p>