ANYONE ON HERE THAT CAN HELP!
I need help quicky if anyone is on here today................I put my turkey in the oven at 6 am this morning...........he was straight from the fridge and still a bit icey inside............I set teh temp for 225 for slow cooking.............at some point my oven turned it self off , some new safety feature on long tern baking, anyway when I noticed and checked it at 10 am the oven was still a bit warm bit as I said it had gone off, I immediately turned it back on at 350-360 degrees and is now baking, BUT...........Will my turkey be safe to eat????? Please someone reply..................
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I personally think you're going to be fine. As long as you cook the turkey thoroughly. I mean, seriously, think about the number of people who pick up a turkey when shopping and leave it in the car while they do a few more errands on their way home from the grocery store. Or when they pick up a fresh turkey or chicken, put it in their basket, wander around the Superstore, commute back home, then put it in the fridge.
In your case, the oven was on and to temperature for a period of time, and now you're cooking the heck out of it. And if you think about it, the guidelines above for commercial kitchens as per the other poster say that your bird shouldn't be in the 70-140F range for more than 4 hours. Of the 4 hours you note (6am to 10am) it spent a period of time below 70 degrees (remember it was cold and partly iced inside?), so you fall well within the 4 hour safety limit. If you eliminate the internal bird temperature, and focus on the oven temperature, you say that the skin looks like its been cooking, also reducing the amount of time the oven temperature was below 140F which brings you well within the 4 hour limit commercial kitchens abide by, at least in Ohio.
You might want to check your owner's guide, for if this is a safety feature there'll be info in your owners manual about how long the oven is on before it automatically turns off. So, say, it was on for an hour then took a good 30 minutes or so to cool to 140F from 220F, I'll bet your bird was in the temperature zone of concern for no more than 2.5 hours, well within the 4 hour limit described above.
Cook it well and I'll bet you'll be OK.›2 Replies-
re: freia
THANK YOU! Now that makes sense to me. I was confused about the 4 hr temp guidleines but now being put into laymens terms for us common people and with teh rational spin you put on it, it just makes sense. I was just in such a 'turkey' frenzy on Thanksgiving morning!!!! Thank you for taking time out of your holiday and getting me out of it. Happy Thanksgiving and many blessings.Pat
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Hello!
I work in a professional kitchen in Ohio. The Ohio health code in that food should not be in the 40-170 degrees range for more than 4 hours. Is there any way you can tell if this has happened? Do you have a thermometer? I'd take the temp now to get more info to make a better decision. Keep in mind that this is a very conservative estimate, because it's a government one. So it's on the very very safe side.›1 Reply-
re: luciaannek
That would be difficult to answer now, at 10 am this morning, it is now almost 12 noon here, I set the oven on 350, so the oven has been on a higher degree. It would be at a higher degrees by now. I do not know how long the oven had been off when I discovered it. No more than 4 hrs tho. And teh oven was still 'warm' but not hot when I discovered it. I could touch the inside of the oven and the roasting pan but it was warm to the touch but not hot. I immediately turned the oven back on at 350 and it is baking now. I feel that the turkey had started baking as the skin looked precooked not pink as in raw. The whole ordeal could not have been over 4 hrs but most likely by teh way teh skin looked it had baked for a short period of time before the oven went off.
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