Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Good to Know! - A collection of How-To's & Sage Advice => Food Safety Issues => Topic started by: smokeasaurus on November 22, 2012, 06:09:20 PM
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Might be a little late to post this but I thought this was an interesting read:
http://www.the-perfect-turkey.com/slow-cook-turkey.html
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Poultry is not as clean an animal - germ wise - as pork. If you read all of the information on safe handling and cooking procedures as published by the FDA - that quickly become clear.
Probably not bad advice from that site......tho I will still smoke a turkey or chicken every now and then - I will make sure and hold them at 165-170F for at least 30 minutes...just to be safe.
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I love smoked turkey and chicken but agree they can be kind of dicey food safety wise. Minimizing the time in the germ breeding "zone" (apx. 40 to 140 degrees) is the key. Best practice is to defrost slowly for several days in the refrigerator then keep low temp smoking time minimal and just enough to impart the flavor. I smoked our turkey at 160 for one hour then kicked it to 325 to finish. Flavor was just right, not creosote belch smoky.
Hub
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I find poultry takes on smoke very easily due to how moist the skin is so only a short smoking time is required IMHO. And higher temps are required for edible skin so I tend to smoke mine around 300F.
I too would worry about leaving poultry at low temps for extended periods unless it has been cured.