Originally Posted by Bossmanbbq
If I smoke the turkeys one or two days ahead of Thanksgiving, how do you package them and what re-heat instructions to you give?
If you got a big enough vacuum sealer, great, otherwise plenty of heavy duty foil. Serve the bird at room temp, let the hot gravy give it some heat. A reheated bird will be too dry.You got to get a 3-4 time markup to make it worth your while. Check out the prices in all the food catalogues, incredible!