Turkey Internal Temp Question, Am I in the danger zone?

jeffed76

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May 8, 2013

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Memphis

• Jun 15, 2013

• #1

So I defrosted the turkey in a cooler and monitored the temp of the water.  It never went over 37 degrees.  After a night of that it went into brine in the fridge for another night.  Today I took it out, injected it (the injector sauce was in the fridge too), rubbed it and threw it back into the fridge while I got the smoker ready.  To make a long story short (to late)  when I put the meat probes in it to throw it on the smoker the internal temp registered 53 degrees.  Is this OK?

THANKS!

Jeff

 

seenred

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• Jun 15, 2013

• #2

That really depends on how long the IT of the bird has been above 40*.  The rule of thumb is, make sure the IT gets from 40* to 140* in 4 hours or less.  Any longer than that, and food safety guidelines say that you are in danger of breeding bacteria.

Are you sure of the accuracy of your meat probes?  

Red

 

chef jimmyj

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• Jun 15, 2013

• #3

Sounds like your injection liquid raised the temp.You should be fine as less than 2 hours between injecting and getting the bird in the smoker has pasted. Just make sure the smoker temps stay steady, the hotter the better but no lower than 225*F...JJ

 

fwismoker

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• Jun 15, 2013

• #4

I'd recommend getting the smoker up between 300-350....you'll get good color and crisp along with a really juicy bird.

 

jeffed76

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May 8, 2013

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Memphis

• Jun 15, 2013

• #5

 I think the probe I used (new one) is a bit off.  I put in another probe that I have used for a while and it registered 15 degrees lower.  I will also crank that temp. I'm at 265 right now.  I'll get it up to 300+.

THANKS FOR YOUR HELP!

Jeff

 

jeffed76

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• Jun 15, 2013

• #6

So I'm a bit ticked off with my new thermometer.  The old one (Redi Check) I boil tested and seems to be spot on.  My new one (Taylor) was 16 degrees higher in the opposite side of the turkey... LAME.  I think this Taylor may be going back to the store.    My current temp is 303, woooooooooooooooooooooot!

thermos.JPG

• jeffed76
• Jun 15, 2013

 

chef willie

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• Jun 15, 2013

• #7

Yeah, I had that happen on a therm from Taylor picked up at Target......had to go back. Sometimes they trick out these units to much.....like yours pictured with all the toggles and choices of meat to program. I just want an accurate one with a probe that won't bust the first time out. To much to ask??

 

jeffed76

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May 8, 2013

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• Jun 15, 2013

• #8

Chef Willie said:

Yeah, I had that happen on a therm from Taylor picked up at Target......had to go back. Sometimes they trick out these units to much.....like yours pictured with all the toggles and choices of meat to program. I just want an accurate one with a probe that won't bust the first time out. To much to ask??

Click to expand...

You said a moth full!  There is nothing better than a thermometer that does everything but display the correct temp LOL!  

On a side note, how long does it usually take to cook a turkey at 300?  It looks like mine is going to be ready under 4 hours.  Does that sound right?

 

fwismoker

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• Jun 15, 2013

• #9

jeffed76 said:

You said a moth full!  There is nothing better than a thermometer that does everything but display the correct temp LOL!  

On a side note, how long does it usually take to cook a turkey at 300?  It looks like mine is going to be ready under 4 hours.  Does that sound right?

Click to expand...

If you have a 12ish pound bird then you're most likely on target.

 

jeffed76

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• Jun 15, 2013

• #10

Finished up the turkey at 300+ degrees.  The top was a little dry, but the rest was moist and delicious.  If you noticed from the picture, there are no legs or wings.... that would be the result of a rookie turkey shopper. I'll get the whole thing next time :)

photo (19).JPG

• jeffed76
• Jun 15, 2013

 

JckDanls 07

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• Jun 15, 2013

• #11

Nothing wrong with a turkey breast ( I prefer them).. looks wonderful... I slice it up for sandwich's at work... what did you take the IT (internal temp) to ? with bringing AND injecting it shouldn't have dried out... that's why asking what IT was when pulled ?

 

jeffed76

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• Jun 15, 2013

• #12

Because of that faulty therm I used I was a bit paranoid so I didn't pull it until 175.  Probably why the top was on the dry side 

 

Last edited: Jun 15, 2013

jeffed76

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• Jun 16, 2013

• #13

Turkey ended up being just fine.  I ate some and the wife did too with no ill affect.  Gave the kids pizza to be safe. Thanks again for the help guys.  I'm not happy with that Taylor therm, they will be getting an email from me.