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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 10-21-2010, 06:30 AM   #16
TN_BBQ
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Sounds like you might have made up your mind, but I still wanted to keep the thread going.

I have smoked/fried turkeys for folks for the past few years (Thanksgiving and Christmas).

Usually it is for neighbors, friends and co-workers. I don't have a commercial kitchen and my smoker isn't huge so I don't want to cook dozens and dozens.

I typically get the cheap, frozen birds and thaw them in an old fridge and/or ice chest.

Most of the birds are delivered or picked up on Wednesday evening or Thursday morning. I give folks instructions on how to re-heat the birds and always get compliments. Never been an issue with cooking them on Wednesday and eating on Thursday.

FWIW...I spatchcock my birds in the smoker.
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Unread 10-22-2010, 07:52 AM   #17
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TN what kind of reheating in instructions did you provide? Did you slice it up for them?
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Unread 10-22-2010, 08:04 AM   #18
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Yeah, I'd be very careful with this. Awhile back I was practicing on my rib method and asked a few freinds at work if they wanted to buy a slab. I ended up smoking 16 racks of spares that I also had to trim/remove membrane. All this done on a weeknight! I pulled it off, delivering to the guys at work the next morning right out of the smoker. Learned my lesson for sure. If I want to make some extra money I'll stick to pulled pork by the pound. It's by far, IMO, the easiest and most profitable.
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Unread 10-22-2010, 08:06 AM   #19
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Quote:
Originally Posted by TN_BBQ View Post
Sounds like you might have made up your mind, but I still wanted to keep the thread going.

I have smoked/fried turkeys for folks for the past few years (Thanksgiving and Christmas).

Usually it is for neighbors, friends and co-workers. I don't have a commercial kitchen and my smoker isn't huge so I don't want to cook dozens and dozens.

I typically get the cheap, frozen birds and thaw them in an old fridge and/or ice chest.

Most of the birds are delivered or picked up on Wednesday evening or Thursday morning. I give folks instructions on how to re-heat the birds and always get compliments. Never been an issue with cooking them on Wednesday and eating on Thursday.

FWIW...I spatchcock my birds in the smoker.
Never spatched a turkey. How is it?
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Unread 10-22-2010, 10:05 AM   #20
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I haven't done turkeys for sale, seems like it could be a lot of stress, I can't imagine having a whole bunch of birds in the cooker and possibly screwing up so many meals at once!

That said, I know that most smoked turkeys from the store or from local processors are cured in a TQ type brine and then smoked, cooled and vac'd - while the turkey comes out more hammy, moisture for reheats is not really an issue...
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Unread 10-22-2010, 11:33 AM   #21
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Quote:
Originally Posted by RedPig View Post
Never spatched a turkey. How is it?
That's how I do mine and have always come out better. No cavity to worry about, the bird has an even thickness to it so I think it cooks more even.
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Unread 10-22-2010, 04:40 PM   #22
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Wanna make real money during the holidays? Prime Rib. With a proven recipe, you can corner your local market. Try and get $200 for a turkey.
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Unread 10-22-2010, 05:23 PM   #23
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That must be a dam tasty turkey. Wow/
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Unread 10-22-2010, 09:40 PM   #24
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We do turkeys 40 plus the price of the turkey.Got a few customers who want free range 45 dollars for the bird. So for a 15 lb bird we get 60 free range 85.
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Unread 10-29-2010, 12:04 PM   #25
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I am going to do some smoked turkeys this weekend and experiment with cooling and reheating ... I have a few ideas... I'll post my research when I am finished.
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Unread 10-29-2010, 01:37 PM   #26
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Quote:
Originally Posted by Philly-QueMaster View Post
TN what kind of reheating in instructions did you provide? Did you slice it up for them?
They get the birds intact. I do not slice em.

The idea with reheating a bird is to keep it moist. I tell them to either
1. cover w foil n put in a low oven with a little liquid
2. cover with a damp towel n microwave (my preferred method)

Lots of folks are reluctant to try the microwave method. The key is to wrap/cover in a damp towel. Works really well.

If I had a steam pan, that'd probably be even better.



Quote:
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Never spatched a turkey. How is it?
Great

Quote:
Originally Posted by KnucklHed BBQ View Post
I haven't done turkeys for sale, seems like it could be a lot of stress, I can't imagine having a whole bunch of birds in the cooker and possibly screwing up so many meals at once!
Yes. That would suck. Just pay attention (good news is turkeys don't take but a couple (2-3) hours in the smoker). Brining helps flavor the bird and helps keep it moist (larger margin of error). Besides that, just like with REAL BBQ...most folks are so used to eating bad bird that when they get one that's halfway good they rant n rave (ain't saying I'm the stud of turkeys anymore than I'd claim to be the kind of BBQ, but I think most folks have grown accustomed to poorly prepared BBQ n turkeys and it doesn't usually take much to impress them)
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Unread 10-29-2010, 04:22 PM   #27
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TN bbq what temp do u smoke at, seems fast to get a 12 pound bird done in 2-3 hours. I was told to smoke at 220 for 1 hour a pound? Let me know what you think
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Unread 10-29-2010, 06:21 PM   #28
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Quote:
Originally Posted by KnucklHed BBQ View Post
I haven't done turkeys for sale, seems like it could be a lot of stress, I can't imagine having a whole bunch of birds in the cooker and possibly screwing up so many meals at once!

That said, I know that most smoked turkeys from the store or from local processors are cured in a TQ type brine and then smoked, cooled and vac'd - while the turkey comes out more hammy, moisture for reheats is not really an issue...
I agree. I'm not going to put myself under that pressure for such a small profit, especially rousting up early and having to work on Thanksgiving. Just not worth it to me.
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Unread 11-14-2010, 07:35 PM   #29
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I smoke mine at 275 and normally take 3 1/2 to 4 1/2hours to reach temp. depending on size.
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