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Turkey In Too Hot Brine, Safe to Eat?
Posted on 4/28/19 at 1:16 pm
Posted on 4/28/19 at 1:16 pm
Brining a turkey breast I plan to smoke today, but I may have put it into the brine last night when it was still too hot. I waited until it felt room temp before I stuck the breast in. Checked it today and the outside is whiteish, but right underneath it is still very pink.
Is this safe to cook still or should I come up with an alternative plan? Tried to google but couldn’t find anything. TIA.
Is this safe to cook still or should I come up with an alternative plan? Tried to google but couldn’t find anything. TIA.
3
Posted on 4/28/19 at 3:49 pm to lionward2014
You will be fine... Don't know if it will change the flavor profile
Posted on 4/28/19 at 3:55 pm to lionward2014
I’d toss it. If you were gonna roast at a high temp, I’d say maybe. But a low temp smoke is just way too many additional hours at bacteria loving temps.
Posted on 4/28/19 at 4:11 pm to hungryone
quote:
I’d toss it
This
Posted on 4/28/19 at 5:54 pm to lionward2014
Dude... throw that away! One thing to eat cooked food that was in the danger zone too long, but raw turkey? Whoof...
Posted on 4/28/19 at 6:33 pm to dpd901
I think you misunderstood. I think I stuck it in the brine that was too warm. It was raw when it did it, I don’t plan on eating it raw.
Posted on 4/28/19 at 6:38 pm to lionward2014
You’ll be fine
Posted on 4/28/19 at 6:43 pm to lionward2014
I put stuff in warm brine all the time and then cook it later on. Never been a problem
Posted on 4/28/19 at 7:44 pm to Ed Osteen
I ended up pulling it when it got up to 167 degrees, then wrapped in foil for 10 minutes. It tasted fine, a little more dry then I would like but still moist enough to enjoy.
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