Turkey for reheat
I have had some clients inquire about smoked turkey for Thanksgiving - enough it's worth my time to do it for them - so I'm going to give it a go. My plan is to cook it before hand for them to heat and eat. What would be the best way to package/have them reheat?
I don't have, nor have I looked into what the HD requires, a commercial vacuum sealer. I do want them to have the best experience possible with their family. Any advice? |
Do you have insurance if they handle it wrong and get there guests sick?
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I have our catering insurance which covers food borne illness.
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I'd suggest having them pick it up hot and sign a pick-up form that would have wording which stated the food was properly hot held when they picked it up. Below that I'd maybe have the food safe cooling instructions along with the proper reheat instructions with safe time and temperature guides.
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It's easy to avoid an insurance claim if properly cook, chill and hold your food. Keep records. If you do this regularly, buy a thermometer with a data logger. Prove the mistake wasn't on your end if you have records.
I've done this a few times. I will usually cook in a foil pan and wrap, preserving all the juices. I separate the fat from the au jus and return it to the pan with the bird, over-wrap with foil after chilled. The pan juices keep the bird moist during reheat. |
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