I'm cooking 2 turkeys for our annual Thanksgiving Pitch In next Wed at work and I live about 30 miles away.
I'm just planning on having them come off the heat just in time to put in pans, place pans in Cambro and get to work.
I'm using a Cambro because I have one. If you don't have a Cambro, use a cooler.
Either way, I'd preheat with HOT arse water ahead of time. The cooler and/or cambro will be nice and warm when the turkey goes in and the ride will only serve as a rest period.
I plan to carve at work. I just think carving ahead of time is asking for cold, dry turkey.
Big JT's Smokin' BBQ Competition Team
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