Turkey question posed another way.......

Unknown

Instead of asking what temp the white and dark meat should be, as the range I see is from 150-165 for white and 170-180 for dark. [p]How about this question, at what temp are the dark and white meat dangerous to eat? If we know that and we pass that temp, then it becomes a matter of each individual's taste of moistness or dryness.[p]Also, can you brine a turkey that already has been injected with 14% solution? Will it be too salty? What % is good if brining?[p]Thanks,
Howard

Bobby-Q

Howard,
Anything hot should be at or above 145°. That is the point where most non spore bacteria and virus are destroyed. However it becomes a question of taste and pallatability (sp) at that low of a temp. So technically you could eat the turkey at 145° as long as it was held there for at least 10 minutes but it would taste like crap and send your gusets running.[p]As to the brining, brinings purpose is to reach an equilbrium between the salty brine and the salts in the meat. Once that state is reached it won't make any more difference as to time and or solution. So if your brine is not as strong as the brine they used yours will have no effect, if yours is stronger then it will be yours that reaches equilibrium.[p]Did I explain that well enough?

Unknown

Howard, I am pretty sure you won't need to brine one that has a solution added, and even more sure if you intend to use the dripping to make gravy.

BBQfan1

Bobby-Q,
Sounds good to me! My understanding is that all things in nature strive for 'balance'. So if you introduce your turkey into a salty environment, it will try to 'balance' the salinity of its own internal moisture with the outside environment, and that's where the give-and-take begins. If it's already been hit with a 14% solution and that's the concentration of your brine; harmony already exists and so there is no transfer between internal moisture and exterior brine (and the flavors infused in the brine). Yeah?
Also, thanks for the note the other day on boiling point (212°F) and the variance due to elevation. Wondering if there is a 'formula' for calculating change in boiling temp based on #feet above/below sea level, since you seemed to have a pretty precise temp for your Atlanta location.... Might come in real handy when we calibrate the thermos for a competition in Denver sometime! ;-)
thanks,
Qfan

egghead2004

BBQfan1,
I think TNW has one on his site? I know I saw one somewhere when looking into buying my first BGE.

egghead2004

BBQfan1,
Here it is[p]http://www.nakedwhiz.com/ceramicfaq.htm#calibrate

egghead2004

egghead2004,

[ul][li]http://www.nakedwhiz.com/ceramicfaq.htm#calibrate [/ul]

Bobby-Q

egghead2004,
That is an excellent chart.[p]I know what it is here in Atlanta because I have a very precise thermometer that is recalibrated to within .3° every year.[p]It's an old pro model thermoworks that I was given back in Culinary School.