May have a problem! Please help....

Discussion in 'Poultry' started by 21pearl, Nov 24, 2011.

  1. 21pearl

    21pearl Newbie

    I have been reading a ton of these threads about smoking turkeys and stumbled across a couple of threads that people referenced the 41degree/4 hours to get to 135 rule.  I did not know about this until after I had thawed the turkey.  I may have violated this "rule".  My question is, if this rule was broken how likely is it that my turkey is ruined?
     
  2. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Need some more info... How did you thaw your turkey? how long was it in the danger zone? I assume you smoked it already. Did you brine?

    More input johnny five

    Joe
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    How did you thaw the turkey?

    How are you storing the turkey?
     
  4. 21pearl

    21pearl Newbie

    It is a 22lb turkey.  I thawed it in the fridge for a couple days and then I brined it for the last 36 hours in a bucket in the fridge.  I was concerned that it may not be completely thawed since it so big so I set the bucket in my kitchen for eight to ten hours.   Took it out of brine, prepped it and am smoking it now. 
     
  5. desertlites

    desertlites Master of the Pit OTBS Member

    You will be fine with thawing your bird that way.
     
  6. rowdyrawhide

    rowdyrawhide Smoking Fanatic Group Lead

    Did it still feel cold when you were prepping or dd it feel room temperature-ish? If it still felt pretty cold you are prob ok, but if it felt warmer then I'd be maybe be a little leery. more than likely still ok.

    What was in your brine?

    Some more knowledgeable folks should be along shortly to help.
     
    Last edited: Nov 24, 2011
  7. 21pearl

    21pearl Newbie

    It was definitely cool.  It was 4 in the morning when I was prepping it.  Still had some cobwebs due to some spirits last night.  It was cool, but I don't remember my hands getting cold.  Brine was salt, pepper, brown sugar, minced garlic, worcestershire and two gallons water.
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's a big bird. What temp are you smoking it at?
     
  9. 21pearl

    21pearl Newbie

    275
     
  10. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    one more question... how much salt... in the two gallons of brine...sounds like you'll be ok...... 36 hrs in a salt brine............[​IMG]

    Joe
     
    Last edited: Nov 24, 2011
  11. 21pearl

    21pearl Newbie

    One and a half cups kosher salt.
     
  12. scarbelly

    scarbelly Smoking Guru OTBS Member

    Sorry I could not get back to you my internet went down

    I would be sure to check the temp at 2 hours and if you are not close to 135 I would throw it into the oven at 350. You are kind of border line on the safety so make sure you get this thru the temp zone safely
     
  13. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    With the information you have given.. .The turkey was defrosted in the fridge for a few days and was placed in a bucket of salt brine for 36 hrs in the fridge and then was taken out of the fridge for about 8 hrs still in the brine. With the turkey sitting in the brine for the 8 to 10 hrs at a cool temp I would eliminate the 40 to 140  in 4hr rule out... that would only pertain to raw unsalted meat. I would be glad to sit at your table and partake of your 22 lb gobble gobble...... If you feel in any way your not sure with it not being safe dont eat. It is my opinion that you are good to go........[​IMG]

    I have brined turkeys for days in a bucket with some ice water in them.......

    Joe
     
  14. 21pearl

    21pearl Newbie

    It is done.  I got through the temp zone in plenty of time.  Finished it in the oven at about 11am.  I put it on smoker at 5:15 this morning.  It smells great.
     
  15. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Dont forget some qveiw................[​IMG]

    Joe
     
  16. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Glad it came out good for you!
     
  17. 21pearl

    21pearl Newbie

    I want to thank everyone for their help...and a happy Thanksgiving!
     

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