AustinL I have to agree with Eman. There are certain toxins that cannot be burnt off. Please be cautious when giving out information like that on SMF.
will be smoking my 42 pound homegrown turkey need some pointers maybe ideas
- Thread starter thecapps
- Start date
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austinl
Smoking Fanatic
Allow me to clarify. I did not mean for it to sound as if the toxins would be burned off (as I'm aware they do not) only that the 40-140 guideline was being taken out of context when applied to cooking because I have read countless posts on here that suggest the author believes whatever they are cooking will be spoiled if the internal temp does not reach 140 in 4 hours. It has been my experience (especially with thicker pieces of meat) the internal temp may take longer than 4 hours to break 140 during cooking and I have never had or considered this to be a food safety problem however, if I had some food already prepared and was holding it at or a little below 140 for serving I would question its safety after 4 hours. I simply believe there is a fundamental difference between cooking and reheating when it comes to this 40-140 rule.
barneypoo69
Meat Mopper
Can anyone give a link about this ? I have another thread about food safety (smoking a 15lb turkey) issue. Something that has hard facts...not I heard/read etc.
austinl
Smoking Fanatic
I do believe I reposted I did not believe toxins can be burned off. I'm sure there is something on the FDA's site about it.
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austinl
Smoking Fanatic
Okay, I could not find anything in the FDA's web site relating directly to how fast meat has to cook for the purposes of slow cooking so I emailed them and asked for more detail. As soon as I get a response I will post it on here and hopefully we can finally put this horse down for good.
got the bird in 6 Gallons of Tip's Slaughterhouse, This pic there was only 3 gallons in the tub. I have it in my spare fridge, had to pull out all the shelves. A buddy at work gave me this pelican case, I brought it home and washed it out real good, and moved the bird from the ziplock bags into the pelican. I plan on starting the smoke sometime tomorrow evening. It will be an all nighter, my buddy is coming to stay over, so we'll rotate the smoke watch. The stuff all over the bird is cilantro.
Update, 4 hrs into the smoke, Maintaining 300, the bird is at 132. Here are a few pics. Its really windy right now, so we built a wind block with some old kitchen cabinets I need to install in my garage, just trying to keep the wind away. Things are looking and smelling great, We are using the slaughterhouse brine the turkey was in, in my water pan. The bird just barely fit in my smoker. I had it laying down in the begining as shown in the pics, after about an hr and a half we stood it up as you would beer can style, it seamed like laying down it was blocking too much heat. Will post astanding pic when I go back in to baste it with some evoo. the second and third pics were just before we repositioned it at an hr and a half.
heres the latest pic, slathered with evoo refilled the water pan, added wood, time for a little sleep, temp sitting at 145. me and my buddy are taking turns checking every hr till morn.
The bird is done. i got 180 in the breast 192 in the thigh, probably a little too done. I guess i need to put it in a cooler till T time, thats not till 2pm
. I finished a whole lot sooner than I had expected, I was thinking atleast 12 hr. From start to Finish only 7 hrs. Will post a done pic in the morining.
kielbasa kid
Smoke Blower
- May 15, 2011
- 119
- 10
austinl
Smoking Fanatic
When I did my first turkey I expected it to take a lot longer too. I have done lots of chickens which are typically half the weight but to my surprise it only took a couple more hours. Did you sneak any bites before dinner?
I didn't sneak any, i gotta wait like everyone else I guess. I washed out the tub I brined in lined it with foil, pulled the brid out and wrapped it in foil, then put it in the fride. Any suggestions on reheating, or just simply use the microwave. I'm kinda bummed it finished so quick I was hopeing to take it from the smoker to my grandmas and start diggin in while it was still hot/warm, but I guess its just good that it cooked all the way through and looks/smells delicious. The legs are a bit odd looking do to the way I had to stand it up, if you sit the bird on its back the legs are just about strait in the air. But hey its not a traditional way to cook one anyway, it doen't have to look traditional eaither. Depending on how it tastes it just might become my tradition. Thanks for all the tips and feedback, the final q view will come when it on the table and being sliced. Stay tuned.
kielbasa kid
Smoke Blower
- May 15, 2011
- 119
- 10
Do NOT reheat whole, an entirely cook, uncarved turkey. If you should happen to wish to.....the bird has to be brought back up to the original IT. Not recommended.
Just carve it and use gravy.
Me? I'm not one for fresh cooked & served turkey. I'm a left-over man in more ways than one i.e. food and age.
Do yourselves a favour and google .... reheating a whole turkey
Rich
Just carve it and use gravy.
Me? I'm not one for fresh cooked & served turkey. I'm a left-over man in more ways than one i.e. food and age.
Do yourselves a favour and google .... reheating a whole turkey
Rich
As Rich says carve it, refrigerate it, and nuke it. Then pour hot gravy on it. Do not refrigerate it whole.Do NOT reheat whole, an entirely cook, uncarved turkey. If you should happen to wish to.....the bird has to be brought back up to the original IT. Not recommended.
Just carve it and use gravy.
Me? I'm not one for fresh cooked & served turkey. I'm a left-over man in more ways than one i.e. food and age.
Do yourselves a favour and google .... reheating a whole turkey
Rich
Didnt see these posts till after the fact. When I pulled it off the smoker this morning I wrapped the whole bird in foil and put it in the fridge. It's about an hour to my grandmas so about 30 min before leaving we put the smoker in the back of my buddies truck lit it off and held 300 deg till we got there. The skin became like thin rubber instead of crispy like when I originally pullEd it out. Overall everyone really loved the flavor and couldn't get over the size. He lost a lot of weight in the smoke process I could definitely tell when moving him around. I will post more pics when I get home, writing this post from an iPhone.
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jamesdouglas
Fire Starter
- Jun 20, 2010
- 58
- 11
some more pictures, this is about half of the turkey, just got done picking it to the bone. Love the coloring in the dark meat.
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