Hi everyone. I am a novice smoker. I have a 20lb turkey that i brined over night in a 5 gallon bucket surrounded by ice and put ice in the brine.
530 am started preparing the turkey
6 am started smoking
It is now 10:52 am and the bird just hit 140 degrees. Smoking at 225 and then raised to 275 when i noticed the temp not getting out if the danger zone.
Is this turkey still okay to eat or do i need to toss it? Any help is appreciated.
530 am started preparing the turkey
6 am started smoking
It is now 10:52 am and the bird just hit 140 degrees. Smoking at 225 and then raised to 275 when i noticed the temp not getting out if the danger zone.
Is this turkey still okay to eat or do i need to toss it? Any help is appreciated.
