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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-15-2012, 10:41 AM | #1 |
Is lookin for wood to cook with.
Join Date: 11-16-11
Location: Carrollton, MO
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Re-heating smoked turkey
I am pretty new to smoking but starting to get a rep around here and have had several people approach me about smoking turkeys for them for thanksgiving. I need some advice on how to smoke them ahead of time and then they re-heat them and they not be all dried out. I know you guys will have some great answers. Thanks!!
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11-15-2012, 12:52 PM | #2 |
Full Fledged Farker
Join Date: 05-31-12
Location: Altoona, IA
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I am not an expert on this, but I would think you could smoke the turkeys to an internal temp of 140 then take them off and put them into the fridge. Then on Turkey day, put them into the oven at about 350 or so to crisp up the skin and finish to the proper internals.
Thoughts??
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Brinkmann Longhorn stick burner 55gal Black UDS 85gal XL UDS DUCAN Affinity - gasser Mini UDS (For the 12 yr old of course) Extreme amounts of awesome to assist 12 yr old who loves to cook, and an 9 yr old who is getting interested |
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11-15-2012, 01:58 PM | #3 |
is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
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I would agree with Grizzly6. That is what I would do.
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Humphrey's Battle Box, Weber Genesis Silver B, Weber Performer |
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11-15-2012, 02:20 PM | #4 | |
Babbling Farker
Join Date: 11-18-10
Location: USA
Name/Nickname : Rick
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Quote:
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Rick |
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11-15-2012, 03:19 PM | #5 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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I have no idea what technique, if any, would work safely.
I do suggest you wait for some food service pros who are probably at work now for some clear guidance, I never tell someone else what to do. But, I personally never, ever, sell poultry to anyone under any conditions-- especially partially cooked. Just me. I do cook a Thanksgiving meal of Turkey Breast and sides for a shut-in elderly couple we know. But, I control it from start to finish and it is a gift, not a sale. Good Luck. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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11-15-2012, 03:42 PM | #6 |
On the road to being a farker
Join Date: 10-02-12
Location: Boston , Ma.
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I have done this a few times and my best advice is to cook the turkey completely day 1.
(this way you know it's done)... Refrigerate until you want to serve it. Now , a few hours before you want to serve it ,carve the turkey cold and put the carved meat in a large baking dish with a little bit of broth or just some of the juice from the bird in the bottom. Cover the dish tightly with foil and put it in the oven at 300-325 or so until its hot...maybe up to an hour depending on how much you reheat. I've also done it in a slow cooker and that works well also. Trying to reheat the whole bird in the oven is an invitation to dry meat.
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11-15-2012, 04:43 PM | #7 | |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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Quote:
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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11-15-2012, 04:49 PM | #8 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I reheat mine in a pot of Gumbo. Enchiladas. and Tetrazini.
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