Now that we’ve all detoxed from Thanksgiving overload, it’s time to examine the results of Range’s first taste of turkey.
And the data says the Turkey was cooked perfectly to 165º F — the USDA’s recommendation for killing bacteria. Much higher than that and you’ll end up with dry flavorless turkeys. This turkey? John says it was ”the best goddamn turkey I’ve ever put in my mouth.”
The graph is almost as beautiful as the turkey.