2010-11-23, 06:43 PM
Zelkova Wrote:Most poultry have a relatively similar internal temperature safe-zone. Chicken is 170° F, Duck is 165° F, Turkey is 165° F, Cornish Hen 170° F, Quail 165° F. Pork itself is 155-160° F. The oven should have done a pretty great job (Charred on the outside, no?) and if that wasnt enough, the smoker should have finished it up.
Some layers will still cook faster than others simply because of how they're wrapped up. I'm no professional cook though, I'd have to ask my father what he thinks about it, just seems to me like it's food poisoning waiting to happen.
And yeah, the bacon on the outside of the bird-ball was pretty charred up.