[Jeff Chandler]

Beef has pathogens on the exterior. That's why you can sear a steak and safely eat it practically raw. That's also why rare ground beef is dangerous.

Chicken and turkey have salmonella in the meat and should be cooked at higher temperatures.

What you described is similar to braising after browning the roast. I've also seen it done in reverse: the oven set at 170F and roast to within 10 degrees of desired temp, then crank it to 500 degrees to sear the exterior.

BTW, in your original post you stated the oven temp was set to the desired meat temp. Rare beef is around 135F.

[mairdie]

The backwards Adele Davis. Amazing. Never thought of that but it makes total sense. I saw her talk once. So disappointed. Absolutely unpleasant lady.

Yes, I do 135 but the others in my family seem to prefer higher so I was trying, poorly, to do a range.

For holidays, it used to always be a party of friends that came from around the country and cooked together. But the years moved on, friends are gone, and we’re going to a restaurant for Thanksgiving. But I do love the memories.