If you saw a host leave a Turkey out of fridge for 3+ hrs before roasting it…

[Anonymous]

I wouldn’t.

Best to let it defrost in the refrigerator.

[Anonymous]

Anonymous wrote:Yes. You have to leave it out to get to room temp before cooking so that it cooks evenly.

Not for 3 hours. 30 minutes to an hour tops.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Biologist, yes.

As long as it fully cooks, it's fine.

I've also lived in India and seem far worse.

Former Africa PCV (yes, I've seen far worse). As long as it is fully cooked, it's fine. Some would say that it is important to bring the meat to room temperature to cook it for optimal results. It's not fine to let it sit out after cooking for that long unless you plan to reheat high and long enough to kill the bacteria.

Where in Africa?

[Anonymous]

Yes, I would eat it.

For the rest of you, bringing meat to room temperature before cooking it doesn't actually achieve anything. I mean, go ahead if you want to, but don't fret if you can't

[Anonymous]

Anonymous wrote:

Anonymous wrote:Yes. You have to leave it out to get to room temp before cooking so that it cooks evenly.

Not for 3 hours. 30 minutes to an hour tops.

Good lord people. It takes an hour for a chicken to begin to warm up enough for even cooking, and even then the thickest parts of the meat are still cold. A turkey is 3-5 times larger.

What you do with the leftovers of a properly cooked bird is way more crucial for food safety than properly tempering the turkey prior to cooking.

[Anonymous]

Anonymous wrote:Absolutely..

Americans freak out too much. I have thawed meat by leaving it out on the counter at RT for 40 years. Number of times I've gotten sick:0.

Turkey should be brought to RT before cooking.

40 years seems a little excessive, but 3 is probably fine!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Yes you need to bring the turkey to room temperature before cooking it.

For 3 hours?!

How warm do you keep your house?!? That bird is still going to be cold after 3 hours.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Eww, not if it was a fresh turkey! Two hours at room temperature is the maximum. That’s basic food safety.

No, basic food safety is 4 hours for cold, 6 hours for hot.

It’s fine and actually preferable to bring meat as close to room temp as possible before cooking, especially something large like a turkey that you don’t want to be raw in the center and burnt on the outside.

THIS. Chefs actually recommend warming steaks to room temperature before putting them on a grille.

[Anonymous]

Yes, assuming it was coated in copious amounts of salt like mine was for almost 2 hours as it came to room temp. And that it was also cooked to an appropriate temperature.

[Anonymous]

My host left the turkey out for six hours after cooking . Along with the other food. Thought that was very dicey.

[Anonymous]

Nope!!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Yes.

- microbiologist.

This. This. This. All you lib arts majors who believe what you read when it’s just bunk need to STFU.

Another microbiologist.

+1 MPH with infectious disease focus