Want this question answered?
6 months
If and only if the interior temperature of the car does not get above 40°F, you could keep the smoked turkey in the car for the same amount of time you keep it in the fridge. The problem is that the radiant heat of the sun coming through the windows can warm the car significantly.
I only keep any kind of meat frozen for between 3 to 6 months, no more.
There are many recipes for smoked turkey, but all will require a smoker, some wood chips, and of course, a turkey. The most important part is to make sure your smoker is up to the correct temperature before placing the turkey inside. Most smokers should be around 225 degrees Fahrenheit for best results. Once you have your smoker going at the correct temperature, place the wood chips in and let them start smoking. Then place the turkey on the rack breast-side down and cover with the lid. Make sure to keep an eye on the temperature and add more charcoal or wood if needed. The bird is done when it reaches an internal temperature of 165 degrees Fahrenheit. Let it rest for at least 15 minutes before carving.
You can keep a chicken defrost for 24 hours. If you want it to last longer, season it with numerous seasonings.
ahmmm.. for me the biggest eagle in the whole world is the chines phillipine turkey..
It depends on where you keep it. If it becomes discoloured or really moist or really dry, then no, it probably won't be good or healthy. :)
The Medical College of the University of Wisconsin says a fresh turkey can be kept, uncooked, in your refrigerator for no more than 2 days.
Use the cold water method. Figure 30 minutes per pound. * Place the unopened package in enough cold water to cover * Change the water frequently to keep it cold
Yes. It will keep frozen for 4 -12 months. See the related links section below for a food storage chart and recommendations.
It keeps for two days and can be a bit bitter if left over night to defrost.
Actually, if you are careful to maintain a temperature below 42 degrees, you can brine a frozen turkey and let it defrost as it brines. The catch is to not allow the brine to warm up or bacteria can form, despite all the salt. I sanitize a cooler, put in the turkey and the cold brine to cover it, then add both ice cubes and frozen cooler packs in ziplocks (the food-safe kind you can freeze and re-freeze to keep things cold in your cooler). The turkey will defrost quickly - as in 24 hours - this way. I like the turkey to sit out of brine in the fridge overnight before roasting so that the skin dries out and crisps better when roasting.