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

Smoked turkey danger zone. If your smoker temperature is too low, the. Web remember, though, that cooking the meat won’t kill off the toxins if it was left in the “danger zone” for longer than 2 hours. Plan to brine your turkey for 8 to 12 hours or overnight to allow plenty of time for the bird to absorb the.

Mix together the dry rub and rub it all over the bird. Web this step helps keep the meat chilled and out of the danger zone as it brines. Turkey breasts, drumsticks, wings, and whole turkeys are all suited for smoking, although for safety’s.

Remove the neck and giblets. Web pat the turkey dry with paper towels and then coat the entire turkey with a stick of butter softened to room temp. Turkey becomes tough and dry.

Web food safety is of primary concern when smoking turkey. The danger zone for turkey and other meat products is considered to be the range between 40°f and 140°f. Unfortunately, you can't stuff a.

Web pat the turkey dry with paper towels. Combine the spices and olive oil to form a paste, and rub it all over the turkey, including under the. Web you're saying that the turkey is in the danger zone (40° to 140° f) most of the time but also that you have the air (and the surface of the turkey) at a temperature way outside that.

Cooking at a high temperature for too long. Soak 8 to 12 hours. Web submerge turkey in brine mixture;