Slow Roasted Meats

The theory behind slow-roasting has the simplicity of genius. If the oven is set at the desired internal temperature of the meat, then the meat can never overcook because no part of it is subjected to a temperature above the optimum.

However, the only possible danger is that bacteria can grow at temperatures below 140^oF. But since all bacteria on a solid piece of meat are on its surface, an initial roasting at a high temperature eliminates that danger. Best of all, slow-roasting requires virtually no attention from the cook.

Slow-roasting works best with large roasts, particularly turkey. To convert a favorite roast for slow-roasting, plan on 3 times the amount of normal roasting time. Here's how it is done.

Preheat the oven to 450^oF. Place the roast on a rack. Season the surface, but do not stuff. Roast for 1 hour to kill any bacteria on the surface of the roast. Reduce the oven temperature to the desired internal doneness temperature of the meat: 180^oF for poultry, 160^oF for beef cooked medium, and 155^oF for pork. Roast until the meat reaches that temperature and the juices run clear, about 1 hour per pound for poultry, beef, veal and lamb. About 1 1/4 hours per pound for pork. Let the roast stand for 10 minutes before slicing.