a turkey safety issue question


 
Dave/G

Dave/G

TVWBB Emerald Member
If I smoke boneless turkey breast Wednesday to bring to someone at work on Thursday, is it ok to refrigerate the whole breast no more than 2 hours after cooking or is it best to cut the breast into 3 or 4 pieces after cooking and refrigerate separately after each piece cools.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
If I smoke boneless turkey breast Wednesday to bring to someone at work on Thursday, is it ok to refrigerate the whole breast no more than 2 hours after cooking or is it best to cut the breast into 3 or 4 pieces after cooking and refrigerate separately after each piece cools. </div></BLOCKQUOTE>
OK, I am sure I will get hounded for this later, but I am old school, so this is WHAT I WOULD DO.
If you want to leave it whole, cool it in the freezer for 90-120 mins to get past the bacteria danger zone and then prep for refrigeration and put it in the refrigerator. I am anxious to see what others say.
 
The problem I have heard with putting hot food into a freezer is that it can raise the temp of the freezer to an unsafe level...potentially allowing other foods in the freezer to spoil (seems HIGHLY unlikely though).

I wouldn't sweat it too much with turkey breast. I'd let it cool, covered, then just refridgerate. Broths or gravies are a different story of course...if you don't carefully cool them down, they *will* spoil quickly (cold water baths work well). IIRC, Kevin K had a technique for quickly cooling cooked bellies...but I can't find the post.
Luck,
Phil
 
Durring a conversation I had with Kevin K, in regards to cooling some Tri-tip (I know different meat) quickly after cooking he recomended going from grill to a zip lock bag and then putting into an Icewater bath. That way the meat will cool quickly and the water pressure will force most of the air from the zip lock then you can seal it and continue cooling.
 
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