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After reading reheat threads...

post #1 of 11
Thread Starter 

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...

post #2 of 11

Curious to the answers to your questions as well since i'm new to this.

 

Good thread.

 

Shawn

post #3 of 11
Quote:
Originally Posted by HAYDENFOX View Post

Some questions... Paranoia has set in

 

1. Is it ever safe to eat a cold turkey sandwich? Yes, your refrigerator is below 40 degrees which keeps the turkey safe.

2. Bacteria is never completely killed in the cooking process? Yes it is if you take the IT above 165.

3. If a whole bird is refridgerated, the skin is ruined due to the USDA guidelines for reheating? You should never refrigerate a whole cooked bird. It should be cut up into pieces.

 

After all this, I'm thinking my smoker is worth more as scrap metal. Scary stuff...



 

 

post #4 of 11

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

post #5 of 11
Quote:
Originally Posted by HAYDENFOX View Post

Some questions... Paranoia has set in

 

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

    Yes,a good Turkey BLT is great !

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

    As with other foods,shelf life is limited to food without presesvitives in it, use as 

    leftovers, create dishes like Turkey Casserole,etc.

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

    No, its just like the muscle,you can reheat it,but it might be as shoe leather, and rubbery.

 

 

After all this, I'm thinking my smoker is worth more as scrap metal. Scary stuff...

    No, the pit looks as if it did a good job,stick with it and you'll be OK...;}-

 

 

 


 

Hayden my answers are in red.

 

Hope you have a great weekend biggrin.gif

 

Stan    aka    oldschool
 

 

post #6 of 11
Quote:
Originally Posted by altramagnus View Post

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



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.

 

post #7 of 11
Thread Starter 

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.

post #8 of 11

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

 

post #9 of 11

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.
    •  
post #10 of 11

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

post #11 of 11

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...biggrin.gif...JJ

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