What is the "danger zone"

[selli]

As i read for ideas about smoking a turkey i keep seeing references to a "danger zone". What is that about and is a 13.5 LB. turkey to big to smoke? What do i need to watch out for?

 

[rbranstner]

No a 13lb bird isn't to big as long as you follow the danger zone rules. You need the internal temp of the bird to go from 40 degrees to 140 degrees (actually I believe it was changed to 135 degrees) within 4 hours or your run the risk of bacteria and and other nasty stuff growing in there and getting people sick.

 

[big casino]

If you are cooking it for dinner in your smoker, then get the temp of your smoker up where you would set your oven to roast the Turkey, or as high as you can get it my MES only goes to 275, and you should get your bird up through the safe zone in time, and of course you probably know not to stuff the bird, I haven't done full turkeys in my MES I have only done breasts, but a good brining and some good TBS and it makes for a spectacular dinner

good luck

 

[selli]

Thanks for the replies. Helps me inderstand what i need to do.

 

[austinl]

I've done plenty of turkeys upwards of 16 pounds at 220 and none have taken over 4 hours to reach 140.  If you follow FDA guidelines the more important factor to consider is making sure your turkey is fully thawed before you start cooking because that will certainly cause it to breach that 140 rule at lower smoking temps.

 

[sqwib]

16 pound turkey at 220 and under 4?
my last 12.4 bird barely made it to 140 in 4 at 230-240.

Seli run the temps a bit higher like 275, especially for larger birds you can always drop the temps after you hit 140 but theres no benefit to do so in my opinion

 

[sqwib]

Seli read this it may help

Thanksgiving bird
http://www.smokingmeatforums.com/t/130794/thanksgiving-turkey-how-to-by-sqwib