For the FOOD52 editors who tested "Rosemary Turkey Meatloaf" for Jenny's piece: How long did you cook it? The recipe says 1.5 hours at 375 degrees. Even covered, that would produce a tough, dry loaf in my oven, especially using ground turkey. And did you use white turkey meat? (The caption with the photo at the top of the home page refers to it as a "new white meat.") Finally, what is the correct internal temperature for done-ness, and how long should it rest? Thanks so much. ;o)
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