Turkey Smoke today and Reheat tomorow

WineMaster · 11-21-2012, 08:11 AM

Anybody do this. Thinking of cooking one today and putting it on a bed of stuffing in a full sheet to reheat tomorow in the oven while I smoke more birds.

4uweque · 11-21-2012, 08:22 AM

I do it with shoulder all the time. Should be fine.

Missed-Em · 11-21-2012, 10:59 AM

I've got a turkey on the UDS now (brined and dried) and wer'e going to have it tommorow. Wife and are having the same discussion. Leave it whole and reheat in the oven/roaster tomorrow, or slice today and put in roaster with apple juice under rack to keep moist when reheated.

WineMaster · 11-21-2012, 11:21 AM

I was thinking of getting one smoked today & make a box of stove top to put on the bottum of a full sheet pan and put the sliced on it then B-4 heating it up put a can of stock into the stuffing and let it steam the slices.

Bluesman · 11-21-2012, 12:10 PM

And what time should I be over? You got it covered Brother

qnbiker · 11-21-2012, 12:11 PM

I often prepare holiday meals the day before. I've got a brisket on right now.

wjwheeler · 11-21-2012, 04:10 PM

You can reheat a turkey in a full size steam pan on a rack. Pour a container of chicken stock in the pan and foil tightly. Warm it at 200 - 250. Good stuff!

Boshizzle · 11-21-2012, 04:12 PM

I'd suggest that you reheat it simply with hot gravy served over it instead. But, I suppose that if you are careful it should be fine.

slackdogbbq · 11-21-2012, 04:19 PM

The last couple of years I have cooked the bird on Sunday before Thanksgiving and then cut breasts off the bone in one large chunk and remove the dark meat as well then into food saver bag. Loses very little moisture this way.

I do let the meat sit in the fridge for a couple of hours so the food saver does not suck the juice out like it does when meat is still warn.

WineMaster · 11-21-2012, 04:36 PM

I am not even eating it. Im doing 3 big Turkeys for Hope Lodge in town. Its a place that Cancer patients stay at while getting treatment at the Mayo Clinic. After a couple days smoking, I dont even want turkey. Or anything smoked for that matter Im thinking abiout having Chinese insead. I am making fun things to have while the cooker will be going though. Cranberry ABT's and Moink Balls with a Cornbread stuffed maple fatty.

11-21-2012, 08:11 AM	#1
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	Turkey Smoke today and Reheat tomorow Anybody do this. Thinking of cooking one today and putting it on a bed of stuffing in a full sheet to reheat tomorow in the oven while I smoke more birds. __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

11-21-2012, 08:22 AM	#2
4uweque Full Fledged Farker Join Date: 02-16-12 Location: Memphis Tenn. Downloads: 0 Uploads: 0	I do it with shoulder all the time. Should be fine. __________________ 3 UDS's / Orion cooker / gas cabinet converted to charcoal / Weber kettle / Cowboy grill

11-21-2012, 11:21 AM	#4
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	I was thinking of getting one smoked today & make a box of stove top to put on the bottum of a full sheet pan and put the sliced on it then B-4 heating it up put a can of stock into the stuffing and let it steam the slices. __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

11-21-2012, 12:10 PM	#5
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	And what time should I be over? You got it covered Brother __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

11-21-2012, 12:11 PM	#6
qnbiker Take a breath! Join Date: 05-05-10 Location: Marietta, GA Downloads: 0 Uploads: 0	I often prepare holiday meals the day before. I've got a brisket on right now. __________________ A bunch of Webers

11-21-2012, 10:59 AM	#3
Missed-Em Is lookin for wood to cook with. Join Date: 02-19-12 Location: Dorchester, Il Downloads: 0 Uploads: 0	I've got a turkey on the UDS now (brined and dried) and wer'e going to have it tommorow. Wife and are having the same discussion. Leave it whole and reheat in the oven/roaster tomorrow, or slice today and put in roaster with apple juice under rack to keep moist when reheated.

11-21-2012, 04:10 PM	#7
wjwheeler On the road to being a farker Join Date: 05-30-11 Location: Cleveland TN Downloads: 0 Uploads: 0	You can reheat a turkey in a full size steam pan on a rack. Pour a container of chicken stock in the pan and foil tightly. Warm it at 200 - 250. Good stuff! __________________ Bill Wheeler Cleveland TN competition team member Que'n Stew'n & Brew'n Southern Q Model 500 Water Smoker Jacks Old South Original Patio Smoker Jambo FEC-100 Bradley Smoker

11-21-2012, 04:12 PM	#8
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	I'd suggest that you reheat it simply with hot gravy served over it instead. But, I suppose that if you are careful it should be fine. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

11-21-2012, 04:19 PM	#9
slackdogbbq Knows what a fatty is. Join Date: 07-09-09 Location: Loxahatchee, FL Downloads: 0 Uploads: 0	The last couple of years I have cooked the bird on Sunday before Thanksgiving and then cut breasts off the bone in one large chunk and remove the dark meat as well then into food saver bag. Loses very little moisture this way. I do let the meat sit in the fridge for a couple of hours so the food saver does not suck the juice out like it does when meat is still warn.

11-21-2012, 04:36 PM	#10
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	I am not even eating it. Im doing 3 big Turkeys for Hope Lodge in town. Its a place that Cancer patients stay at while getting treatment at the Mayo Clinic. After a couple days smoking, I dont even want turkey. Or anything smoked for that matter Im thinking abiout having Chinese insead. I am making fun things to have while the cooker will be going though. Cranberry ABT's and Moink Balls with a Cornbread stuffed maple fatty. __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)