Smoking 2 Turkeys

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Newbie here,  Can you tell me what the 40 - 140 is?  Turkey is thawed, ready to brine.  Anyone have a simple recipe, but not to salty.  Thank you
40- 140 is considered the Danger Zone. That's where bacteria multiplies the fastest.

Many meat should be taken from 40° IT to 140° IT in no longer than 4 hours.

Others can explain it better, but that's the basics as I understand it.

You can check the links to Jeff's Step by Steps in post #21 above for a few recipes.

Bear
 
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