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Yes that would be the max time allowed, after that its women and children first, man the lifeboats.
Also for poultry the starting temp of your smoker should be a lot higher than we smoke other foods at. I never do bird less than 300f although you're probably all right at 250f or so. If the bird sat out for 4 hours I'd start it in a 350f oven.
Yes 4 hours is the maximum time allowed. After that the germs begin to get a tad dangerous.
Also for poultry we usually cook them at 250f or above. Not as low and slow as we smoke other meats.
If your bird sat out for 4 hours or more I'd start it at 350f in the oven or smoker just to be on the safe side.
Sorry about the double post , finger trouble . Yah thats it , its the computers fault...
275f should work, baste the bird every so often with the drippings and it should be moist when its done.
The skin will chrisp at 275f
Cook the stuffing in a seperate container and not inside the bird for greater safety.
If you have one of those turkey cannons to shove up its butt it will cook faster. Sort of like a beer can chicken.
You have 4 hours in the danger zone which is 40° - 140° an that is cumulative, so if yer there fer say 3 hours durin the smoke, an yer meat say sat out fer 1 hour over 40° it continues ta add up, so you would have already reached the 4 hour limit.
Check this device out for doing a Turkey, Even a 24 lb bird in 1/2 the time which has got to be safer. Plus it cooks the Turkey from both the inside and the outside. Its made by Camp Chef a well known maker of cast iron products.
You have made an error for which I have decided to forgive you.
( how good am I ?)
Know this My fingers don't make mistrakes.
Although I am a perfict speller my puter is not. I think there is a glitch between the keyboard and the kasnoffilator section in my computers brain stem. It could be the pondulator but I don't really think so. Kasnoffilators it seems are very sensitive when it comes to spellin. I missed the correct moon phase last week plus I didn't have a dead cat on hand for the right spell to work. So I will have to wait another fortnight before applying the correct technique to fix the damm thing. Unless of course one of you out there has a spare kasnoffilator you could send me. It must be a red & green one and not the yellow & blue type because its within 29 days of Christmas eve. Oh Lordy! I Don't want to make that mistake again.
Keep in mind that 4 hour window you keep hearing about is the total time that the bird is at 40 -140. That includes ann prep or brine time that the bird was at that temp. Add all of that time up together.