Turkey leg questions

Discussion in 'Poultry' started by cvaglica, Apr 3, 2012.

  1. cvaglica

    cvaglica Fire Starter

    Hi - I smoked some turkey legs today, and they reached IT of 165 in 2 hours. Does that seem too fast to you? I was expecting closer to 4 hours. So...I've pulled them, wrapped them in foil and a towel, and put them in a cooler. How long can they safely stay in the cooler before serving? I was planning to serve dinner around 6:30, so they would need to sit in the cooler for almost 3 hours. Is that unsafe?

    Thanks for your advice!
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    were they fresh or cured?
  3. cvaglica

    cvaglica Fire Starter

    I brined 3 of them overnight in Tip's brine, and I just seasoned the other 3. I wanted to see how much difference the brining makes in the flavor.
  4. raptor700

    raptor700 Master of the Pit OTBS Member

    Yes, 3 hours in a cooler would be unsafe for (non Cured) poultry.
  5. mr500

    mr500 Meat Mopper

    One thing I have learned, mostly from here, is that IT tells the story and not time. If your thermometers are on target, and you probe the meat in the right  spot, I feel IT rules hands down.

    With that said, I also perform the boiling water 212 Deg.  test with my probes at every single smoke. I do not want to take chances when I am cooking for 20 people. This is just my .02.


Share This Page