1/2 turkey help.

byfert

Newbie

Original poster

Aug 15, 2017

4

10

• Sep 6, 2017

• #1

So i smoked a half a turkey yesterday, about 6lbs. It sat at 153, thigh thermo, for 3 hours. Up the temp and had to pull it at 157. Let it rest 1 1/2 hours. When i cut the thigh off at the joint there was still red juice. Refrigerated ivernight. Is it safe to recoik in oven and eat?

 

Rings Я Us

Smoking Guru

Jul 3, 2017

6,326

909

Southeast Michigan

• Sep 6, 2017

• #2

I've done that.. yep.. reheat and get it all 165 [emoji]129299[/emoji] hope it stays moist for ya.. it should. Can put some water or chicken broth in the pan with it and cover with foil . House will smell good

 

Last edited: Sep 6, 2017

pc farmer

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Feb 17, 2013

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Central Pa

• Sep 6, 2017

• #3

It is safe once reheated to 165 in my opinion.   You got to 140 in 4 hours I assume???

 

byfert

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Original poster

Thread starter

Aug 15, 2017

4

10

• Sep 6, 2017

• #4

Yes 140 in 3 hours, 153 in 4 then stalled for 3 hours. Raised temp from 250 to 350 for 1 hour then i had to go to a meeting and didnt want to leave in smoker for fear that it would overcook. Pulled wrapped tightly in 2 layers of foil til i returned 1 1/2 hours later. Cut thigh from body found red juice, too thin for blood, rewrapped and threw in fridge.

 

Rings Я Us

Smoking Guru

Jul 3, 2017

6,326

909

Southeast Michigan

• Sep 6, 2017

• #5

byfert said:

Yes 140 in 3 hours, 153 in 4 then stalled for 3 hours. Raised temp from 250 to 350 for 1 hour then i had to go to a meeting and didnt want to leave in smoker for fear that it would overcook. Pulled wrapped tightly in 2 layers of foil til i returned 1 1/2 hours later. Cut thigh from body found red juice, too thin for blood, rewrapped and threw in fridge.

Click to expand...

Oh snap! You almost we're done cooking.. that's to bad.. well that last part to cook is always right by the bone. In that thigh leg socket area.. better safe than sorry. Should be ok.. you did right. You could have snuck a piece on the outside to sample. Lol
Bon appetite!

 

Last edited: Sep 6, 2017

byfert

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Original poster

Thread starter

Aug 15, 2017

4

10

• Sep 7, 2017

• #6

Rings R Us said:

Oh snap! You almost we're done cooking.. that's to bad.. well that last part to cook is always right by the bone. In that thigh leg socket area.. better safe than sorry. Should be ok.. you did right. You could have snuck a piece on the outside to sample. Lol
Bon appetite!

Click to expand...

I did cut some of the breast meat for sampling. One day ill figure the skin part oit

 

Rings Я Us

Smoking Guru

Jul 3, 2017

6,326

909

Southeast Michigan

• Sep 7, 2017

• #7

byfert said:

I did cut some of the breast meat for sampling. One day ill figure the skin part oit

Click to expand...

I do this with skin. Loosen it everywhere I can so there is a bit more chance for fat to render. Crank up the oven to 450 or broiler for 10 minutes after I smoke it. I use a grill actually. Char it or brown it without burning.

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• Rings Я Us
• Sep 7, 2017