ABSTRACTFrozen turkeys were roasted to a lower than normal final temperature (71.1°C, 160°F) by one of the following methods: (1) foil tent, 93.3°C (200°F) oven; (2) foil wrap, 93.3°C (200°F) oven; (3) foil tent, 162.8°C (325°F) oven; (4) roasting bag, 176.7°C (350°F) oven; (5) foil wrap, 204.4°C (400°F) oven; or (6) microwave oven. Birds roasted by low temperature roasting methods received highest ratings for most attributes. Basted birds were preferred for all eating quality attributes. Microwave roasted birds reached final temperature fastest and with least energy consumption, but were rated low in appearance and eating qualities, and often had undesirably pink thigh joints. Turkeys inoculated withSalmonella typhimuriumandClostridium perfringensvegetative cells were essentially sterilized by all roasting methods. These methods can be considered as convenient alternatives to conventional roasting
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