Is there an equation or method to calculate cooking time per pound for variable oven temperatures? Example: 12 lb turkey was supposed to roast at 350F but was found cooking at 325F after an hour or so. To continue cooking, how would you compute the time remaining until it was done?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)