Food safety question

[EFGM]

Had ca call from a friend, he began to brine a 12# turkey and at some point over a 3 hour period temp got up to 50. He got the bird back below 40 quickly and is maintaining below 40 for remainder of brining time. Will this be ok or will it be a food safety problem?

Thoughts or advice.

Thanks

 

[colecp]

Man, I've been there. I wish I knew the right answer. I look forward to seeing How this pans out.

 

[EFGM]

colecp,  All turned out well he said, everyone loved his bird and all are well. Mine bird and ham was good as well.

 

[colecp]

Fantastic! That was my hope.