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Unread 10-20-2010, 10:02 AM   #11
Ford
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Join Date: 04-14-07
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OK - as a licensed vendor cooling is without a doubt the biggest challenge. With turkeys it's a huge hassle. I would strongly recommend selling them off the smoker the day of (pre ordered of course). And remember somebody picking up a turkey at 9 am and not eating it until 2 pm is likely to get a little sick or they put it in a turkey roaster for 4 hours and it dries out and is a mess.

Every year people see this as a money maker for a little extra holiday cash but the risk is huge. Cooking a couple for neighbors and delivering them at noon-2 for immediate consumption is great but anything else - well it's your risk.
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Ford
Retired competition cook. BBQ mentor.
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