TURKEY TIME and FOOD SAFETY...

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chef jimmyj

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Thanks for the info. Hopefully we can keep this post at the top of the list so everyone sees it. 

Just FYI, the USDA links in you SMF article are no longer active. 
 
Yes, sorry. I will go back and change or delete them. Thanks...JJ

All Better...JJ 
 
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Great Info, Jimmy!!!

Nice to have it all in one neat little Bundle!!
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Thank You Much!!

Bear
 
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Great addition Keith, thanks...JJ
 
Hi I just smoked 2 turkeys today and won't be serving them until Saturday and I'm wondering the best way to keep them and reheat them for the meal on saturday?
 
Is it ok to stuff a turkey with veggies when smoking?
A haved Onion, 1 Carrot, 1 Rib Celery and a handful of Herbs...No problem. It is packing the cavity stuffed full or with Bread Stuffing and smoking at 225 that is an issue. If you smoke at 325-350, there is less risk.
Hi I just smoked 2 turkeys today and won't be serving them until Saturday and I'm wondering the best way to keep them and reheat them for the meal on saturday?
I did 2 20 pounders yesterday. Today I sliced the meat and shingled in pans, covered with hot gravy (broth works too), covered with foil and reheated 1 hour at 325°F to an IT of 160. It was like fresh from the oven or smoker. Even the Turkey Hater's were impressed how moist the meat was...JJ
 
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