It’s turkey time! A couple of years ago I was wondering which cooking method would result in the least amount of overcooked meat, and which method had the fastest cooking time. Naturally, my mind went to simulation and the following animations are the results of the models for a traditionally stuffed turkey in the oven, a “hollow” turkey that was deep fried, and a spatchcock turkey geometry that is also oven roasted. Using uniform material properties for the meat, and general convection heat transfer coefficients, the models were accurate for the cooking times when compared to the various methods over the years. Personally, I like the spatchcock method, as it has a relatively fast cooking time, produces the most uniformly cooked meat, and it looks great on the table.
Hope you enjoy, and we hope you have a happy start to your holiday season.
Tags: Modeling