I was smoking a turkey London broil (deboned, skinned turkey breast). Ran it about 275-280 and realized I had to leave the house before it was at the safe IT of 165. I had no choice but to pull it at 155, wrap it up and throw it in the fridge. Is this safe to heat later to get up to the safe level of doneness or do I have to toss it. It's out I te danger zone but I know for poultry you really need to cook to 165. Any help would be great!