The water my brining and defrosting 20 lb turkey was 41 - 47 degrees for an hour. Am I going to kill everyone?

It's a 21 pound free-range, no preservatives or antibiotics (ever) turkey. The brine is vinegar based and the temperature is back down to 38 degrees.

HELEN BOTTUM
  • 875 views
  • 2 Comments

2 Comments

Sarah S. November 21, 2018
I have no answer, but I really appreciate that you put "death" as a tag in this post. I needed that laugh, and have been in moments of similar desperation/questionable health outcomes. Good luck!
 
HELEN B. November 21, 2018
The turkey is in a roasting bag with the brine and the bag is in water.
Thank you!
 
Recommended by Food52