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oops....game over?!? or good to go?

post #1 of 10
Thread Starter 

so, i may have ruined my bird this year.  put it in the brine last night and it still had some ice crystals inside the cavity, so i think the bird was about 33-35 degrees.  I put it in brine and put it in the garage fridge.  when i woke up this morning to put it in the smoker, i found the fridge had stopped working last night.  I put the meat thermometer in the breast and it read 50 degrees.  its in the smoker now and im trying to get it to 140.00 as soon as possible.  Should i just throw this one away this year?!?!  I dont know how long the fridge was off.. :*(  HELP!

post #2 of 10
Buying another turkey is a lot less expensive than a trip to the hospital, for all the folks that were going to eat it.... I'd pitch it....
post #3 of 10

yea if you dont know how log it was sitting above 40degrees its very risky. i hate to tell ya to pitch it but i think i might. if you think it was only sitting that way for maybe 2 hours i might think about it but its still going to take you atleast 2 hours to get it above 140 in the smoker...so its very risky IMO

post #4 of 10

Myself i would crank the heat on the smoker up and cook it, I may cook it to a bit higher temp say 170ish in the breast, if it is dry out some melt a bit of butter with some seasoning in it and after slicing the breast fan it out some and pour the butter over it, heck maybe even add some broth to the butter mix.

I have grown up watching people, mother,grandparents, aunts,uncles and other just thaw meat on the counter in a bowl or in the sink, turkeys would sit covered it water for most of the night. I don't recall anyone ever getting sick or anything, and yes you could say we were all lucky but for all those years i don't think luck had anything to do with it.

Good luck in whatever you decided to do, hope it hasn't messed up your Thanksgiving Dinner.

post #5 of 10
Thread Starter 

Thanks guys, i got the breast from 50 to 140 in 2 hours.  I took jarjarcheif's suggestion and did the math on the time it took to get from "ice crystals in it when entering the brine" to this morning at 50 degrees.  About .86 degrees per hour, means it was at 40 about 2 hours before i got to it.  Im gonna chance it....i'll report back if we live or not.  Thanks again!

post #6 of 10

I would run to the store and get something else.  Is it worth the risk of everyone getting sick.  Good Luck

post #7 of 10

Always better safe than sorry, but I remember as a kid my grandmother would take the turkey out of the fridge in the morning and start preparing it and it sat out on the counter all morning until she was ready to put it in the oven.  

 

We NEVER got sick...just sayin.

 

Bill

post #8 of 10

I would go with it,  The food police have us all too scared, and most of it is ridiculous.  Use by dates that are not scientifically based. need to have multiple cutting boards etc.  Good kitchen hygiene will take you a long long way without most of the steps the food police want you to have.

 

Think back to the 40's, 50's and 60's, all of the stuff the folks did would be labeled as crazy today, not all that many got sick, i would guess no more than do today.

post #9 of 10
Thread Starter 

just an fyi...im still alive! lol.  Actually got RAVE reviews from everybody as it was perfect.  I wont push my luck again next year, but its true..i remember my parents just leaving the turkey in the sink over night to thaw.  We never got sick.

 

I will follow the brine recipe i learned from here from now on.  Its perfect!  Thanks to all you fellas for the words of wisdom and making me a turkey hero!  haha

post #10 of 10
I would go with it,  The food police have us all too scared, and most of it is ridiculous.  Use by dates that are not scientifically based. need to have multiple cutting boards etc.  Good kitchen hygiene will take you a long long way without most of the steps the food police want you to have.

Think back to the 40's, 50's and 60's, all of the stuff the folks did would be labeled as crazy today, not all that many got sick, i would guess no more than do today.


+++++++++++++++++++++++++++++++++++

I guess you feel safe promoting NON SAFE food handling practices as long as you and your family aren't invited to dinner...

For the price of a turkey, I and many others here, promote food safety.... That is also the policy of this forum....

Respectfully, Dave
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