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Reply to "Safely poaching chicken in residual heat"
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[quote=Anonymous]Another look at time and temperature: "According to the USDA's own data, as long as your turkey spends at least 3.7 minutes at or above 150°F (66°C), it is safe to eat." If it's at a lower temperature, it needs to stay there for longer to become safe. But even 136 degrees will get you there. It will take about an hour, and I can't imagine that 136 degree poultry is all that appealing, but it would be safe. https://www.seriouseats.com/how-to-take-the-temperature-of-your-turkey-video[/quote]
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