Turkey Danger Zone: What It is and How to Avoid It

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Are you wondering what the danger zone is for turkey?

You don’t want your raw turkey to be in this zone for over an hour, or eating isn’t safe.

Read on to learn about the turkey danger zone, practice food safety, and smoke your turkey like a pro.

What Is The Turkey Danger Zone? 

The danger zone for turkey and other meat products is considered to be the range between 40°F and 140°F. 

This is because bacteria reproduce rapidly within this temperature span, which can cause food-borne illnesses. 

You don’t want your turkey to sit in the danger zone for over an hour.

Keeping meat out of the danger zone temperatures of 40°F to 140°F is one of the most important factors in food safety, as it prevents illness. 

Why 40°F to 140°F? 

When food is stored below 40°, any bacterial growth slows reasonably. This is why it takes longer for meat to spoil when stored in the refrigerator than on the counter overnight. 

Types of bacteria that cause foodborne illness can’t survive for long at temperatures above 140°F. This is why many meat products are considered fully cooked at 145°, although cooking poultry for a bit longer is best. 

Accurately Monitoring The Danger Zones

A thermometer is critical cooking equipment (apart from a heat source). Why is a meat thermometer crucial? It allows you to accurately monitor the temperature range of turkey meat.

Don’t guess if you are within safe temperatures and out of the danger zone due to the harmful bacteria growth and the risk of food poisoning.

Read further for food safety advice when smoking turkey and how to reduce contamination from potential bacteria growth.

Tip: Calibrate the probes with ice water before starting your cooking method.

The Danger Zone In Each Stage Of Smoking Turkey

Below are the temperature ranges specifically applied for preparing and cooking a turkey. I am focusing on an entire bird with the temperatures and timings.

The rule of thumb for cooking different cuts in half the time but at the same temperatures.

The Danger Zone When Storing Turkey

Raw turkey meat should always be stored refrigerated between 3°F – 39°F.

Frozen Turkey & Defrosting

Freeze the turkey airtight and below 0°F for no longer than 3 months. Do not leave a raw or thawing turkey at temperatures between 40°F 140°F for longer than 60 minutes. 

Refrigerated Fresh Turkey

Plan on smoking fresh turkey 3 days after purchase in the above-temperature range.

The Danger Zone When Preparing The Turkey 

Preparing a turkey involves a few key steps, such as brining or seasoning. Cover the turkey in a brine solution and refrigerate between 3°F 39°F.

Do not take longer than 60 minutes to season your turkey in an air temperature of 40°F – 140°F.

The Danger Zone For Smoking A Turkey 

The smoking process uses indirect heat and plenty of time. When cooking turkey, the smoker temperature should be set between 200°F 350°F.

Read further for tips on calculating the smoking times and safe internal temperatures for the finished meat.

The Danger Zone When Resting A Turkey

Resting turkey meat is a key part of the process.It will keep the bird moist and flavorful. Monitor the internal temp of the cooked meat while resting. The temp should not fall below 140°F.

The Danger Zone For Cooked Turkey

Realize you cooked too much meat minutes before carving? Don’t worry—leftover turkey meat is delicious in all kinds of dishes. Let the meat cool to 140°F and then refrigerate in an airtight container. Consume within 3 days.

Can Turkey Be Salvaged After It Is Kept In The Danger Zone? 

Some tend to think that cooking or reheating meat that has been sitting out too long will destroy the potential bacteria. 

However, this has proven to be a myth. Although the bacteria might be killed off when cooking or reheating, the toxins created will still be present in the meat. 

Hence, discarding meat that has been sitting at room temperature for too long is a good idea.

How To Store Turkey? 

A fresh turkey purchased for the smoker should be stored at temperatures between 26°F to 38°F. 

If the meat gets colder, it may start to freeze in patches. On the other hand, if it gets any warmer, you will be approaching the danger zone and at risk of foodborne illness. 

Storing Frozen Turkey 

Frozen turkeys should be stored at or below 0°F. The freezer will halt any growth of bacteria. However, it is best to thaw your turkey before smoking and ensure you cook it within 12 months to maintain the most desirable texture.

Storing Leftovers 

One of the most common causes of foodborne illness is improper cooling of cooked foods. Bacteria can be reintroduced into foods after they are safely cooked. 

Hence, leftovers must be put into shallow containers for quick cooling and refrigerated at 40°F or below within two hours.

How To Reheat Leftover Turkey

Foods should be reheated thoroughly to an internal temperature of 165°F or until hot and steaming.  If using a microwave oven, cover the food and keep rotating it so it heats evenly. 

Skip The Stuffing

It is recommended not to stuff a turkey that you intend to smoke. Smoking takes place at low temperatures, which means it can take too long for the temperature of the stuffing to reach the required temperature of 165°F.

Hence, it is best to prepare your stuff separately to ensure proper food safety.

Safe Temperature To Smoke Turkey 

You should want the turkey to clear the danger zone as soon as possible, so it is recommended to aim for a smoker temperature above 200°F. 

225°F is a good temperature for the meat to cook slowly but thoroughly. This will allow the meat to cook slowly while getting infused with plenty of smoky goodness. 

Ideal Internal Temperature For Smoked Turkey 

Turkey breast is considered done once it reaches an internal temperature of 165°F. You may pull it off the heat at 160°, as the bird will continue cooking while it rests. 

Dark meat, such as thighs, drumsticks, and wings, can be cooked for a while longer to an internal temperature of 180°F to attain a more succulent flavor. 

You should use a calibrated instant-read thermometer to ensure the turkey is fully cooked. Be careful not to let the thermometer probe touch the bone, which will provide an inaccurate reading.

How To Tell If Your Turkey Meat Has Gone Bad

Air Exposure 

Did you remove the turkey from the original package? Or have you noticed a breach in the seal? Exposure to air accelerates the growth of bacteria. Check the packaging for defects before refrigerating, and always store in airtight conditions.

Texture Of Turkey 

If you are still unsure, check for a slimy texture in the meat. The turkey should be a bit moist, but does it have an overly sticky texture?

This is an obvious sign of rotten meat! Air exposure can also cause moisture loss. This can be indicated by dry and hard meat.

The Color Of Bad Turkey Meat

The turkey breasts will be white, and the darker meat… dark! You do not want to see a brownish or grey color. Inspect raw poultry carefully for signs of discoloration.

Smelly Signs Of Spoilage

Probably the most effective way to know if any meat products are bad. A foul odor or sour smell is hard to miss. Raw meat that is off has a definitive smell of rotten eggs.

The Types Of Turkey Meat & Internal Temperatures

There are two different types of meat in a turkey. White from the breast meat and dark from the thigh or legs.

The white meat has a lighter taste and a dense texture. The darker meat, which is closer to the bones, has a gamey taste.

You are monitoring 2 internal temperatures before removing from the smoker. Insert at least 1 digital meat thermometer into these cuts.

• The temperature probe in the dark meat should read 180°F.
• The temperature probe in the white meat should read 165°F.

What Is The Size Of A Turkey?

The average size of a turkey is 14 lbs, but the larger birds can reach 30!

How Does This Effect The Danger Zone?

A larger turkey will have a longer cooking time and temperature retention, so it will likely lose temperature at a slower rate than if it were smaller. This can slightly increase the timetable for leaving it out of the fridge or how long you let the bird rest.

Why Is Smoking The Preferred Cooking Method?

My favorite way of cooking a turkey is hot smoking with indirect heat. Smoking gives wood chips a natural smoky flavor. The slower cooking creates time for the Millard reaction to get going.

This is a chemical reaction responsible for golden, crispy skin and delicate meat.

How Does This Effect The Danger Zone?

Smoking at a consistent and correct temperature takes a while, which means an even heat distribution through the meat proteins.

The lower the smoker’s temperature, the quicker the rate of cooling. The higher the smoker’s temperature, the slower the rate of cooling.

Estimating The Cooking Time For Smoked Turkey

Below is how you can estimate the time to smoke a turkey.

• A low 225°F cooks at 40 – 45 minutes per pound.
• A middle 275°F cooks at 30 – 35 minutes per pound. 
• A high 325°F cooks at 20-25 minutes per pound.

Remember to fully defrost, as a frozen bird will take longer to cook. More importantly, it will not cook evenly, meaning it is more likely to fall into the danger zone.

5 Tips To Practice Food Safety 

Below are some tips you can practice to ensure proper food safety the next time you are smoking turkey. 

Don’t Wash Turkey 

Washing raw meat and poultry before cooking is not recommended. This can cause bacteria to spread up to three feet away. Since cooking poultry to the right temperature kills bacteria, washing before is unnecessary. 

Use A Meat Thermometer 

The best way to know if a turkey is cooked is to check its internal temperature with a food thermometer. Your thermometer should register 165°F in the thickest part of the breast and the innermost part of the thigh if it is safe to eat. 

Don’t Leave Outside 

Storing food outside is not safe because of temperature variation. A plastic food storage container may heat up and climb into the danger zone of above 40°F, which can lead to foodborne illness. 

Furthermore, domesticated or wild animals may get into your turkey, too. The best way to keep the bird at a safe temperature is in a cooler with ice. 

Leftovers Are Good For Four Days

Refrigerate the turkey as soon as possible, preferably within two hours of the bird coming out of the oven. Leftovers will last up to four days in the refrigerator, so you should freeze them if you aren’t using them immediately. 

Bottom Line 

Smoking turkey can lead to foodborne illness if not handled carefully and kept out of the above-mentioned temperatures, known as the ‘danger zone’. 

However, as long as you follow the proper storage practices and ensure your smoker maintains a consistent temperature, you will stay in the clear and prepare a delicious turkey! 

Smoke On!

Charlie

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