TURKEY TIME and FOOD SAFETY...

Discussion in 'Poultry' started by chef jimmyj, Nov 19, 2015.

  1. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Last edited: Nov 19, 2015
    travisty and scrub175 like this.
  2. bmaddox

    bmaddox Master of the Pit

    Thanks for the info. Hopefully we can keep this post at the top of the list so everyone sees it. 

    Just FYI, the USDA links in you SMF article are no longer active. 
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Yes, sorry. I will go back and change or delete them. Thanks...JJ

    All Better...JJ 
     
    Last edited: Nov 19, 2015
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great Info, Jimmy!!!

    Nice to have it all in one neat little Bundle!![​IMG]

    Thank You Much!!

    Bear
     
    Last edited: Nov 19, 2015
  5. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Great addition Keith, thanks...JJ
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

  8. gitaryzt1985

    gitaryzt1985 Fire Starter

    Is it ok to stuff a turkey with veggies when smoking?
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    I believe this is not recommended, because it's hard to get the things inside to temperature in most smokers.

    Bear
     
  10. kokc

    kokc Newbie

    Hi I just smoked 2 turkeys today and won't be serving them until Saturday and I'm wondering the best way to keep them and reheat them for the meal on saturday?
     
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    A haved Onion, 1 Carrot, 1 Rib Celery and a handful of Herbs...No problem. It is packing the cavity stuffed full or with Bread Stuffing and smoking at 225 that is an issue. If you smoke at 325-350, there is less risk.
    I did 2 20 pounders yesterday. Today I sliced the meat and shingled in pans, covered with hot gravy (broth works too), covered with foil and reheated 1 hour at 325°F to an IT of 160. It was like fresh from the oven or smoker. Even the Turkey Hater's were impressed how moist the meat was...JJ
     
    Last edited: Nov 26, 2015

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