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 140oF. 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 450oF. 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:
180oF for poultry, 160oF for beef cooked medium,
and 155oF 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.