foiling a bird?

rookiedad · 11-30-2005, 08:18 PM

for thanksgiving i fried one bird and baked another. for Christmas i was thinking about smoking one and i was wondering if anyone ever foiled a turkey at the end, like a but or a brisket. would this add to the moistness of the bird? thanks.
phil

BrooklynQ · 11-30-2005, 09:11 PM

Never foiled a bird. I'd think it would turn it to mush. There's not all that collogen that needs to breakdown in a bird like there is in a butt or brisket.

BBQchef33 · 11-30-2005, 10:23 PM

i kinda foiled this past thanksgiving out of necessity. Bird was done and we werent ready yet. Left it in a roasting pan foiled it tightly and put it in a warm(120*) oven. Came out warm and juicy... dont know of the foiling helped, but it didnt hurt.

CarbonToe · 12-01-2005, 02:14 AM

IMO Foiling to keep the bird warm doesnt effect the taste or the texture of the meat but the crisp skin will soften.

qman · 12-01-2005, 06:21 AM

I usually just go with the standard procedure of tenting the bird with foil, and letting it rest on the counter, or in a warm oven.

11-30-2005, 08:18 PM	#1
rookiedad is One Chatty Farker Join Date: 07-21-05 Location: patchogue, n.y.	foiling a bird? for thanksgiving i fried one bird and baked another. for Christmas i was thinking about smoking one and i was wondering if anyone ever foiled a turkey at the end, like a but or a brisket. would this add to the moistness of the bird? thanks. phil

11-30-2005, 10:23 PM	#3
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	i kinda foiled this past thanksgiving out of necessity. Bird was done and we werent ready yet. Left it in a roasting pan foiled it tightly and put it in a warm(120) oven. Came out warm and juicy... dont know of the foiling helped, but it didnt hurt. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning* Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

12-01-2005, 02:14 AM	#4
CarbonToe is One Chatty Farker Join Date: 09-07-05 Location: Shoreham-by-Sea, UK	IMO Foiling to keep the bird warm doesnt effect the taste or the texture of the meat but the crisp skin will soften. __________________ Surf'n'Smoke BBQ Team

12-01-2005, 06:21 AM	#5
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl	I usually just go with the standard procedure of tenting the bird with foil, and letting it rest on the counter, or in a warm oven. __________________ qman Para Bellum

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11-30-2005, 09:11 PM	#2
BrooklynQ Banned Join Date: 07-18-04	Never foiled a bird. I'd think it would turn it to mush. There's not all that collogen that needs to breakdown in a bird like there is in a butt or brisket.