On another forum I was suggesting to a member that was planning on smoking a 15lb turkey at temp of 225-250 degrees to be carefull with a large bird over 12lbs. I stated that the internal temp needs to be 140 degrees within 4 hrs for food safety. Another member called my post "hogwash". Here is the members post:
"I call hogwash on your 12lb rule of thumb for turkey. First off in the event that there is any offending bacteria present on the turkey it would only be on the outside surface of the bird. The inside cavity would be considered 'outside' because heat and smoke will directly penetrate the entire cavity. Smoking actually imparts a layer of chemicals that are antibacterial (http://en.wikipedia.org/wiki/Smoking_(cooking) and antioxidant in nature.
Second, brining to some extent will kill some kinds of bacteria. This will be dependant on the amount of salt used in the solution.
Third, since the bacteria can only be on the outside of the bird a 250 degree chamber will kill all bacteria plus the use of smoke during the cooking process will dry the surface in combination with the heat"
I'm not sure how to respond without some facts/links. Is this member correct ?
Thanks. by the way, the member is a real good friend of mine, lives in Atlanta & helped me alot with some ideas......