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Smoking 2 Turkeys - Page 2

post #21 of 24

Jeff (The Boss) has some Great Thanksgiving Step by Steps:

 

 

 

 

Bear

post #22 of 24

Newbie here,  Can you tell me what the 40 - 140 is?  Turkey is thawed, ready to brine.  Anyone have a simple recipe, but not to salty.  Thank you

post #23 of 24
Quote:
Originally Posted by quarrytrash View Post
 

Newbie here,  Can you tell me what the 40 - 140 is?  Turkey is thawed, ready to brine.  Anyone have a simple recipe, but not to salty.  Thank you


40- 140 is considered the Danger Zone. That's where bacteria multiplies the fastest.

 

Many meat should be taken from 40° IT to 140° IT in no longer than 4 hours.

 

Others can explain it better, but that's the basics as I understand it.

 

You can check the links to Jeff's Step by Steps in post #21 above for a few recipes.

 

Bear

post #24 of 24

Going to cook a turkey too, wondering if I can put a tray of beens underneath, will teh turket drippings be goon for beans?

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