Take Andy Rooney's advice and prepare your Thanksgiving feast from scratch this year. After you've bravely hunted down a flightless bird and plucked its feathers, turn to science for the proper way to prepare a turkey. However, cooking it the scientific way won't be easy, according to a classic article from Physorg.com:
...you can see you will need to make a series of compromises to cook a "perfect" turkey. The outside needs to be heated to between 140 and 200°C to make sure the Maillard reactions provide plenty of the "Turkey" flavour for the gravy. The tender breast meat wants to be heated to no more than 55 to 58°C to keep the muscle proteins from contracting and becoming tough. The tougher, collagen rich, legs and wings need to be heated to a higher temperature (say around 65 to 70°C) to denature some of the collagen.
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