In Betty Crocker’s Cookbook, it is stated that it takes 5 h to roast a 14-lbm stuffed turkey initially at 40°F in an oven maintained at 325°F. It is recommended that a meat thermometer be used to monitor the cooking, and the turkey isconsidered done when the thermometer inserted deep into the thickest part of the breast or thigh without touching the bone registers 185°F. The turkey can be treated as a homogeneous spherical object with the properties ρ = 75 lbm/ft³, c_p = 0.98 Btu/lbm·°F, k = 0.26 Btu/h·ft·°F, and α = 0.0035 ft²/h. Assuming the tip of the thermometer is at one-third radial distance from the center of the turkey, determine

(a) The average heat transfer coefficient at the surface of the turkey,

(b) The temperature of the skin of the turkey when it is done,

(c) The total amount of heat transferred to the turkey in the oven. Will the reading of the thermometer be more or less than 185°F 5 min after the turkey is taken out of the oven?