View Single Post
Old 10-17-2008, 11:31 AM   #9
Knows what a fatty is.
Rickwieser's Avatar
Join Date: 11-23-05
Location: independence MO

I put my finished turkey into oven bags for my customer. That is part of the service I provide. This helps make it easy for the customer. Cost is nominal compared to a customer talking bad about the turkey they got from you. I do not smoke a turkey over 16 lbs. I will not compromise the quality of the meal for a couple extra pounds of leftovers for aunt martha to take home.
  • Set the oven temperature no lower than 325 F.
  • Reheat turkey to an internal temperature of 165 F. Use a food thermometer to check the internal temperature.
  • To keep the turkey moist, add a little broth or water and cover. Usually there is plenty of broth in the bag but just in case.
This is the guidline i give. Hope this helps.
[FONT=Times New Roman]Smokin Mother Ruckers BBQ team[/FONT]
[FONT=Times New Roman]Backwoods party with upgrade mods[/FONT]
[FONT=Times New Roman]3 WSMs[/FONT]
[FONT=Times New Roman]Freidrich Max Flavor 400(for sale)[/FONT]
[FONT=Times New Roman]weber kettle[/FONT]
[FONT=Times New Roman]Seeking used backwoods competitor[/FONT]
Rickwieser is offline   Reply With Quote