Danger zone time

Discussion in 'Poultry' started by mijpa, Nov 23, 2009.

  1. mijpa

    mijpa Smoke Blower

    Having brain fart here. Smoking turkey i need to get out of the danger zone 40-140 in no more then a 4 hour time fram correct?
     
  2. chefrob

    chefrob Master of the Pit OTBS Member

    az
    yes....quicker if posible but 4hrs is the magic #.
     
  3. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    Yes that would be the max time allowed, after that its women and children first, man the lifeboats.

    Also for poultry the starting temp of your smoker should be a lot higher than we smoke other foods at. I never do bird less than 300f although you're probably all right at 250f or so. If the bird sat out for 4 hours I'd start it in a 350f oven.
     
  4. mijpa

    mijpa Smoke Blower

    My smoker only hits 275 max. I'm not sure how to go about not having rubbery skin without drying bird out?
     
  5. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    Yes 4 hours is the maximum time allowed. After that the germs begin to get a tad dangerous.

    Also for poultry we usually cook them at 250f or above. Not as low and slow as we smoke other meats.

    If your bird sat out for 4 hours or more I'd start it at 350f in the oven or smoker just to be on the safe side.
    Sorry about the double post , finger trouble . Yah thats it , its the computers fault...
     
  6. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    275f should work, baste the bird every so often with the drippings and it should be moist when its done.
    The skin will chrisp at 275f
    Cook the stuffing in a seperate container and not inside the bird for greater safety.

    If you have one of those turkey cannons to shove up its butt it will cook faster. Sort of like a beer can chicken.
     
  7. oneshot

    oneshot Master of the Pit SMF Premier Member

    GnuB, just admit it, you don't have computer trouble.
    It's just that your fingers st st st st stutter!!!!!! [​IMG][​IMG] LMAO
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Yes I try to smoke all my poulty at 275 or above and quickly too. You don't want the 4 hour police swooping in and taking you birds.
     
  9. mijpa

    mijpa Smoke Blower

    Thanks everyone for your replys. Hope your holidays are blessed!
     
  10. luvdatritip

    luvdatritip Smoke Blower

    If I'd have had a brain fart and let my bird sit out for 4 hrs, I think I'd go get another bird. But that's just me.
     
  11. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Say What? Did I miss something here?
     
  12. travcoman45

    travcoman45 Master of the Pit OTBS Member

    You have 4 hours in the danger zone which is 40° - 140° an that is cumulative, so if yer there fer say 3 hours durin the smoke, an yer meat say sat out fer 1 hour over 40° it continues ta add up, so you would have already reached the 4 hour limit.
     
  13. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    You got that right. [​IMG]

    Or stock up on toilet paper and plan on spending Friday in the bathroom.[​IMG]

    Dave
     
  14. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Or some time in the hospital, been there, done that, don't ever care ta repeat it. Had ta get better ta die![​IMG]
     
  15. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    Yeah 4 hours out and you should turf the bird.

    Check this device out for doing a Turkey, Even a 24 lb bird in 1/2 the time which has got to be safer. Plus it cooks the Turkey from both the inside and the outside. Its made by Camp Chef a well known maker of cast iron products.

    http://www.foodreference.com/html/ap-turkey-cannon.html

    Works ( excuse the pun ) like a Hot damm.
     
  16. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    You have made an error for which I have decided to forgive you.
    ( how good am I ?)
    Know this My fingers don't make mistrakes.
    Although I am a perfict speller my puter is not. I think there is a glitch between the keyboard and the kasnoffilator section in my computers brain stem. It could be the pondulator but I don't really think so. Kasnoffilators it seems are very sensitive when it comes to spellin. I missed the correct moon phase last week plus I didn't have a dead cat on hand for the right spell to work. So I will have to wait another fortnight before applying the correct technique to fix the damm thing. Unless of course one of you out there has a spare kasnoffilator you could send me. It must be a red & green one and not the yellow & blue type because its within 29 days of Christmas eve. Oh Lordy! I Don't want to make that mistake again. [​IMG]
     
  17. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    It's Just a temporary short between the keyboard and the chair.
    I get them all the time.
     
  18. raceyb

    raceyb Smoking Fanatic

    Keep in mind that 4 hour window you keep hearing about is the total time that the bird is at 40 -140. That includes ann prep or brine time that the bird was at that temp. Add all of that time up together.
     
  19. cajun_1

    cajun_1 Master of the Pit OTBS Member

    So if ya brine the bird for 12 hours overnight, ya might as well throw it out because it has passed the 4 hour mark?
     
  20. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    No. Not if you brine in a refrigerator.

    Dave
     

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