Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

undercooked turkey??

BKBK Posts: 19
edited 6:01AM in EggHead Forum
I've cook plenty of whole Turkeys on my large BGE. I often have blood in the dark meat joints. I cook until the breast temp is about 170-175. I usually brine 24 hours, let dry 24 hours, then cook at temps as high as 325, sometimes ever higher.
No one has ever gotten sick, but I'm always concerned.
Am I just lucky or do Ihave nothing to worry about?

·

Comments

  • J AppledogJ Appledog Posts: 1,046
    Barry, For some reason (I'm not a food chemist) poultry that has been frozen can have blood in the joints. JCA

    ·
  • BKBK Posts: 19
    J Appledog,
    I'm using fresh, not frozen birds. I never brine frozen birds as I assume they've been brined.

    ·
  • Barry,
    I don't think there is any reason to think a bird has been brined simply because it has been frozen. I'd be surprised if many birds you can buy have actually been brined vs injected with solutions. These days, I'd think that they would be blasting it all over the label it were brined since that is the new rage.[p]TNW

    The Naked Whiz
    ·
Sign In or Register to comment.