[Jeff Chandler]

There’s also the Adele Davis slow meat cooking approach where you cook the meat at the temperature you want it to finish at.

That would be fine with dark meat, which is fattier and has a lot of connective tissue which needs to dissolve, but white meat is generally juicier when cooked at a higher temperature.

Also, it is important heat poultry quick enough to get it past the lower, more dangerous temperatures.

Cooking low and slow normally entails cooking temps around 225-250F, way beyond the target temps: white meat:165F dark meat:175F.

[mairdie]

The technique requires one hour at 350 degrees to kill off anything bad, then 1 hr per pound, as I remember at the final temp - maybe 170. The technique was most impressive on rare roast beef. The outside was black and the inside was a perfect, completely uniform 130 or 140. No gradation of more done meat near the outside. Just a perfect roast.