G
Guest
Guest
I have completely confused myself on poulty temps and what is safe. So let me know if this was okay or not.
This weekend I smoked two 7-lb bone-in turkey breasts in my WMS. I removed the skin since we don't eat it and applied the cinamon/cumin rub from the cooking topics section for boneless-skinless breast. (btw- I subbed Granulated Splenda for the sugar and it worked great) Smoked both on the top grate for about 5 hours to internal temp of 170 with a grate temp of about 240. Came out perfect to me. Nice bark, huge smoke ring, very juicy and tasted incredible.
So I guess my quetion is, as long as the internal temp is over 140, poultry is safe? Or even if the final temp is over 140, it still could be dangerous if it is between 40 and 140 for too long? I always just shoot for the final temp of 170 in poultry and never paid any attention to how long it takes to get there. After looking through the forum at other turkey/temp posts, I am confused by the 40 to 140 danger zone, and if there is a time factor I am not considering.
Shawn
This weekend I smoked two 7-lb bone-in turkey breasts in my WMS. I removed the skin since we don't eat it and applied the cinamon/cumin rub from the cooking topics section for boneless-skinless breast. (btw- I subbed Granulated Splenda for the sugar and it worked great) Smoked both on the top grate for about 5 hours to internal temp of 170 with a grate temp of about 240. Came out perfect to me. Nice bark, huge smoke ring, very juicy and tasted incredible.
So I guess my quetion is, as long as the internal temp is over 140, poultry is safe? Or even if the final temp is over 140, it still could be dangerous if it is between 40 and 140 for too long? I always just shoot for the final temp of 170 in poultry and never paid any attention to how long it takes to get there. After looking through the forum at other turkey/temp posts, I am confused by the 40 to 140 danger zone, and if there is a time factor I am not considering.
Shawn