OK, I'll throw some ignorance out there for public display: I understand the 40-140* within 4 hours rule. Problem is, all the info I'm finding says that getting the final temp up to 185 (for a whole turkey) is what kills the bugs, betty crocker (et al) doesnt say anything about how fast you have to get it there. Can anybody point me to reliable info on this topic? Links would be great I'm not trying to start a food fight on thanksgiving eve here (although that would be memorable, lol), just trying to understand why the 4 hours matters. It makes sense that between 40-140 you have the ideal environment to grow intestinal nasties. And it makes sense to minimize that. But if 185 will kill them anyway, do I really care that a few more "grew" during the extra couple hours in the oven? Is the difference between 4 hours and 6 hours to get to 140 really so significant that I cant cook a 20 lb turkey without cutting it up or cranking up the heat? Ultimately, I guess maybe my question is "does 185 kill the nasties", yes or no? If yes, then smoking a 20 lb turkey shouldnt be a problem as long as you hit the internal temps. If no, then wouldnt we be better off eating it right out of the fridge to really minimize the time for bug growth?