Turkey day is just around the corner and a few people have assked if I would cook their turkeys for them. I am a somewhat hesitant to do so becuase of the timing issues.
I know once the bird is cooked, it needs to be cooled down to 70 degrees within 2 hours and then below 41 in 4.
I have also heard that once chilled, the bird would need to be brought back up to above 140 degrees within one hour.
Are we turkey eaters running a risk when we get the bird to the table and it enters the danger zone so quickly and sits there for so long? If so I am surprised more and more people are not getting sick each holiday.
KCBS CBJ 9831
Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven