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Whoopsie In The Works?

Matthew_Snyder_68770

Cooking turkey with Joule (obvi), I decided to pair Kenji's turkey breast porchetta with the Better Way To Turkey method. Only I'm eight hours into the 131F cook, and I just remembered there's raw garlic in the herb rub. Am I going to give my wife botulism?

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Brandon_Byrd_40557

Nope. I asked Dave Arnold about that a while back on Cooking Issues (with cook-chill-store/freeze chicken breasts instead of turkey) and he basically said not to worry about it.

brian_martin2001

Echoing what Brandon said, it's Very unlikely. If your bag has stated swelling a lot, there May be cause for concern, but unless there are hallmarks, I wouldn't worry about it.

fisher23

I've done it, and am still here to talk about it. I've asked a bunch of chefs and they all said like @Brandon_Byrd_40557 they all said they do it. One told me he only worries for 48 hour or more cooks.

Matthew_Snyder_68770

Thanks for the feedback, all. I stopped the cook at 12 hours, and will retherm tomorrow for service. If you don't hear from me by breakfast Friday morning, send help.

tangma27

On a slightly unrelated note but kinda related...the poisonous spores that botulism spreads gets pasteurized at 95c for 30 minutes right?

brian_martin2001

The spores aren't poisonous in and of themselves. When they start to germinate, they release the toxin as part of their growing cycle. To kill off the spores, you need 121°C for 3 minutes. They are hearty enough to survive boiling, which makes them able to survive 95°C, even for 30 minutes.

Amos_Schorr_168815

If you do, sounds like it will have been worth it.

fisher23

How did it turn out?

Matthew_Snyder_68770

Well, we're not dead.

Actually, this was the easiest Turkey Day ever. Staged the cooks out over three days, as Joule delivered on the turchetta. C'est bon.

fisher23

Same here. In the past it's always a dance to get things in and out of the oven and or burners. It was so easy because most was done in advance.

tangma27

Thanks Brian, I meant to ask if the toxins can be pasteurized at 95c for 30 min

brian_martin2001

The toxin will denature at that temperature, however, if the toxin in present, then C. bot. cell are as well, and are capable of forming spores. These spores will not be killed by such a low heat. This is something to keep in mind. If the toxin is present, or evidence of the microbe is present, it's usually better to err on the side of caution.