As I understand it, the whole point of cooking a turkey is to take it at some temperature and then increase it to a higher temperature.

Sure, maybe there's something about family togetherness in there, but really, Thanksgiving is all about thermal transfer.

I guess this is the minimum temperature to kill all the bad stuff in there—or maybe it is the lowest temperature that it can be and still taste great.

Perhaps this energy comes from fire, or an oven or even from hot oil—but it needs energy.

For copper, the specific heat capacity is 0.385 J/g/ C (yes, water has a very high specific heat capacity).

I am going to take a turkey breast (because I am too impatient to use the whole turkey) and put it in a known amount of hot water.

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