I was making turkey broth last night in the oven (turkey bones and leftover meat in a stockpot in a 170 F oven for 6+ hours). I read about this technique on a chef's blog, which I can find if needed.
Then I got to thinking. The broth certainly has bacteria in it from the turkey carcass. And all those bacteria are sitting in water, with plenty of proteins floating around in a nice toasty oven. Is all this bacteria + protein + water + heat safe? It seems like broth should be unsafe at the least. Is 170F enough to kill the bacteria that would be present here?
On the other hand, chefs have been doing this for quite a while and everyone seems fine.