First things first. I think Chef Paul Prudohme is a great ambassador for Cajun Cuisine and I respect him greatly for his innovation and ability
I watched a program this weekend where after putting the Turducken together he placed it in a 225 oven for 8 hours.
He debones the poultry, stuffs them with fully cooked dressing, rolls them up together and then bakes them.
For 8 hours at 225? How is this safe if using the 4 hour rule? I can not imagine the internal temps getting to 140 degrees in 4 hours with all the stuffing and meat wrapped together. I don't even cook stuffing in the Thanksgiving turkey for that reason.
Am I missing something? Is it realistic to think that you get internal temp to 140 when baking 30 lbs of poultry and dressing?
I would have thought the oven would be closer to 300 or 325 for the first couple of hours and then turned down to 225 for the long term.
There again, if he does it I know its good but I think they made a mistake on the oven temp starting out.
Thanks for any discussion