After reading reheat threads...

Discussion in 'Poultry' started by haydenfox, Nov 25, 2011.

  1. Some questions... Paranoia has set in

    1. Is it ever safe to eat a cold turkey sandwich?

    2. Bacteria is never completely killed in the cooking process?

    3. If a whole bird is refridgerated, the skin is ruined due to the USDA guidelines for reheating?

    After all this, I'm thinking my smoker is worth more as scrap metal. Scary stuff...
     
  2. Curious to the answers to your questions as well since i'm new to this.

    Good thread.

    Shawn
     
  3. smokinal

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

     
    Last edited: Nov 25, 2011
  4. Sorry for the dumb question but if all bacteria is killed if IT hits 165 then why is it a problem to frig a whole turkey?

    Just trying to learn, I understand all the initial issue while cooking and prep just not the whole afterwards.

    Thank you,

    Shawn
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Hayden my answers are in red.

    Hope you have a great weekend [​IMG]

    Stan    aka    oldschool
     
     
  6. smokinal

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


    Because it will take too long to reach 40 degrees if it's whole, the USDA recommends that after cooking a turkey it should be carved up before refrigerating to be safe.
     
  7. Al, you guys know way more than me, so in no way am I being argumentative. But it seems some of the info is contradictary.

    From what I understand, bacteria is killed and food is safe once its done at 165 degrees and then remains safe stored at 40 degrees. Under these circumstances, bacteria killed and new bacteria prevented by safe storage, why then is the 40-140 rule still in effect? I certainly understand the concept for raw meat, but the process has me confused concerning cooked meat.
     
  8. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    The way i understand it ,bacteria(s) can grow on cooked meat as well as raw meat. So if you violate the 40 - 140 rule during prepping , cooking storage and / or reheating then you  can get bacteria production / multiplication
     
  9. smokinal

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

    Safe storage means getting it back through the danger zone when cooling it down. Bacteria will grow when cooling just like it will when heating .

    This is from the USDA website. I copied it word for word.

    Leftover Turkey
    Storing Leftover Turkey
    Turkey connoisseurs agree: the leftovers are the best part! Here's how to store them safely:
    • Cut the turkey into small pieces. Refrigerate stuffing, turkey, and gravy separately in shallow containers within 2 hours of cooking (or 1 hour in temperatures above 90 °F). If left out longer, discard.
    • Use leftover turkey, stuffing, and gravy within 3 to 4 days; or freeze these foods. Use frozen leftovers within 2 to 6 months for best quality.

    Reheating Leftover Turkey
    If you choose not to go the "cold turkey" route, use these guidelines for reheating.
    • In the Oven
      • To keep the turkey moist, add a little broth or water and cover.
      • Set the oven temperature no lower than 325 °F. Reheat to an internal temperature of 165 °F — use a food thermometer to check.
    • In the Microwave
      • Cover and rotate the turkey for even heating. Allow standing time.
      • Check the internal temperature with a food thermometer to make sure it reaches 165 °F.
      •  
     
  10. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Reheating Leftover Turkey
    If you choose not to go the "cold turkey" route, use these guidelines for reheating.
    • In the Oven
      • To keep the turkey moist, add a little broth or water and cover.
      • Set the oven temperature no lower than 325 °F. Reheat to an internal temperature of 165 °F — use a food thermometer to check.
    • In the Microwave
      • Cover and rotate the turkey for even heating. Allow standing time.
      • Check the internal temperature with a food thermometer to make sure it reaches 165 °
    This will be the topic of my poll next week.......

    It seems a mite into ridiculous to me...

      Craig
     
    Last edited: Nov 25, 2011
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Hayden, Every time you open the door to the refer Air Bourne Bacteria is Sucked in and contaminates what ever is there ...People with Dirty Fingers Pick at the Turkey...  The open package of Deli Sliced Ham from last week is Covered with Bacteria from the stores Slicer....All these are sources of Bacteria that WILL contaminate your Turkey....By your logic...it already was at 165*F and Safely Stored....NOTHING in the Refrigerator Would EVER go BAD!....We all Know this is False!....Caution must be exercised at Every step of Heating, Cooling  and Reheating....We don't make this up! This info is based on years of Observation and Testing by the USDA, and CDC!....and Craig, I really don't thing the USDA is part of a Government Plot to deprive any one of their Hot Turkey Sammie...[​IMG]...JJ
     
    Last edited: Nov 25, 2011

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