MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 11-11-2012, 01:44 PM   #1
JMSetzler
Babbling Farker

 
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
Default Transporting a Cooked Turkey?

I'm getting the chance to cook the family's Thanksgiving Turkey this year. The problem is that I need to cook it and have it ready to eat at 12:30pm. I'm going to have to cook it at my house and then haul it 20 miles to my parent's house for lunch. Timing is critical.

How long can I hold a cooked turkey before serving it? Can I foil it and hold it in a cooler like I would a Boston Butt?
JMSetzler is offline   Reply With Quote




Old 11-11-2012, 02:37 PM   #2
Pyle's BBQ
Babbling Farker
 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Madrid, IA
Default

I would have it ready at the time you need to leave. The 20 minute ride in the cooler will give it time to rest. If you have any bricks laying around, wrap them in foil, heat them in the oven or smoker and put the bricks in the cooler with the turkey. This will give you some extra heat if you don't eat as soon as you get there.
__________________
Bryan,
Team: Pyle's BBQ

Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM

Μολν λαβέ

Last edited by Pyle's BBQ; 11-11-2012 at 03:41 PM..
Pyle's BBQ is offline   Reply With Quote


Thanks from: --->
Old 11-11-2012, 02:44 PM   #3
IamMadMan
somebody shut me the fark up.

 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

Just as the Butt will stay warm (hot) in holding, so will the turkey.

I have never used the wrapped brick trick like Pyle's BBQ stated, but sounds like something that would extend the heat for travel.

Good luck and let us know how it works out for you..
IamMadMan is offline   Reply With Quote


Old 11-11-2012, 03:02 PM   #4
Wh1skey6
Knows what a fatty is.
 
Join Date: 10-31-12
Location: Spokane, WA
Default

Quote:
Originally Posted by Pyle's BBQ View Post
I would have it ready at the time you need to leave. The 20 minute ride in the cooler will give it time to rest. If you have any bricks laying around, wrap them in foil and put the bricks in the cooler with the turkey. This will give you some extra heat if you don't eat as soon as you get there.
Wouldn't a cool brick act as a heat sink and draw heat from the turkey? You may want to use a warm brick.
__________________
Whiskey makes everything better.
Wh1skey6 is offline   Reply With Quote


Old 11-11-2012, 03:15 PM   #5
BBQ Bros
On the road to being a farker

 
Join Date: 01-01-12
Location: Newberry, FL
Default

Let me complicate this further...I've got to drive about 2 hours to where my family lives. Wrapped in foil in a dry cooler still OK you think?
__________________
Steve

[URL="http://bbqbros.net"][B][COLOR="Red"]BBQ Bros Blog[/COLOR][/B][/URL]
[URL="http://www.youtube.com/user/StokedOnSmoke"][B][COLOR="Red"]BBQ Bros YouTube Channel[/COLOR][/B][/URL]
[URL="http://www.facebook.com/pages/BBQ-Bros/227164197360480"][B][COLOR="Red"]BBQ Bros Facebook[/COLOR][/B][/URL]
[URL="https://twitter.com/#!/BBQBrosBlog"][B][COLOR="Red"]BBQ Bros Twitter[/COLOR][/B][/URL]
BBQ Bros is offline   Reply With Quote


Old 11-11-2012, 03:23 PM   #6
dadsr4
somebody shut me the fark up.

 
Join Date: 02-08-10
Location: Howell, MI
Default

Allow for the fact that it will continue to cook in the cooler. Might be best to pull the turkey from the cooker at about 5-10 degrees lower to allow for this.
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB
dadsr4 is offline   Reply With Quote


Old 11-11-2012, 03:42 PM   #7
Pyle's BBQ
Babbling Farker
 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Madrid, IA
Default

Quote:
Originally Posted by Wh1skey6 View Post
Wouldn't a cool brick act as a heat sink and draw heat from the turkey? You may want to use a warm brick.
I forgot that part. I fixed it.
__________________
Bryan,
Team: Pyle's BBQ

Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM

Μολν λαβέ
Pyle's BBQ is offline   Reply With Quote


Old 11-11-2012, 03:56 PM   #8
Happy Hapgood
somebody shut me the fark up.

 
Happy Hapgood's Avatar
 
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
Default

How about holding it in a deep foil pan covered in foil and wrapped in a blanket set in a cooler. It should still be hot up to 4 hours that way.
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q
Ink Bird Sous Vide, HF Flame Thower

My Motto these days is "Low Stress, Low Drag".

The Artist Formally Known as Toast


Happy Hapgood is offline   Reply With Quote


Old 11-11-2012, 05:39 PM   #9
daninnewjersey
Babbling Farker
 
Join Date: 01-01-11
Location: Southern NJ...exit 36
Default

Preheat the cooler with very hot water (dump the water when the cooler is hot). I'd wrap the turkey in foil (loose tent) and keep it on a rack...or something else...so it's above the bottom of the cooler. Have your parent's oven preheated and put the bird in there when you arrive...if only for a bit. You'll be fine......
__________________
Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....
daninnewjersey is offline   Reply With Quote


Thanks from: --->
Old 11-11-2012, 07:04 PM   #10
rondini
Full Fledged Farker
 
rondini's Avatar
 
Join Date: 09-25-10
Location: Reed City, MI
Default

I've smoked a chicken, out of the UDS, into a pan, covered w/ foil wrapped in 2 towels.
Transportation 1/2 hour. waited on other parts of dinner for 15 minutes.
Unwrapped, cut up, placed on platter>table.
Hot chicken.
I think this should work w/turkey.
__________________
Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans)
rondini is offline   Reply With Quote


Old 11-11-2012, 07:45 PM   #11
pwa
is One Chatty Farker
 
pwa's Avatar
 
Join Date: 10-11-11
Location: North Pole, Alaska
Default

I've done that several times smoke it at the house wrap and cooler till I get to destination. Then slice and server always turns out fantastic!!
__________________
Equipment:
2UDS
Weber Performer
WIFI Stoker
Custom Trailer Offset

Owner of BurlesQ BBQ shack
BurlesQ BBQ Facebook
BurlesQ BBQ website
pwa is offline   Reply With Quote


Old 11-11-2012, 08:11 PM   #12
4ever3
somebody shut me the fark up.

 
4ever3's Avatar
 
Join Date: 04-29-12
Location: Tulsa
Default

Take this for what it's worth but my Mom swears to it...

She says when she was growing up (you know the walking uphill both ways to school barefooted in the snow days) that my Grandma would cook the turkey, then my Grandpa would take it out of the oven and put a layer of foil on it. Once he had the foil down tight he would put 8 or 10 layers of newspaper around it, wrap all of that in a quilt and put it in the trunk. They all piled in the car and drove 4 hrs to my Great Grandmas. She swears to this day no Thanksgiving turkey comes close to as good as those were.

So I'm thinking, preheat an ice chest with hot water, wrap in foil and layer a slug of newspaper and you should be good for hours.
__________________
Jeremy

Old Oklahoma Joe (Opal)
GMG TREK (Greta Thunberg)
Weber Summit Charcoal (Waylon)
MAK 2 Star (Maybel)

2x “Unfortunately nothing wrong with that” Bob C Que…
I must be living right (somehow…)
4ever3 is offline   Reply With Quote


Old 11-12-2012, 02:42 PM   #13
Gr8fasushi
Found some matches.
 
Join Date: 09-28-12
Location: Salt Lake City, UT
Default

Quote:
Originally Posted by 4ever3 View Post
(you know the walking uphill both ways to school barefooted in the snow days)
i lol'ed
Gr8fasushi is offline   Reply With Quote


Old 11-12-2012, 04:22 PM   #14
Wampus
somebody shut me the fark up.

 
Join Date: 06-05-09
Location: Mooresville, IN
Default

I'm cooking 2 turkeys for our annual Thanksgiving Pitch In next Wed at work and I live about 30 miles away.

I'm just planning on having them come off the heat just in time to put in pans, place pans in Cambro and get to work.

I'm using a Cambro because I have one. If you don't have a Cambro, use a cooler.

Either way, I'd preheat with HOT arse water ahead of time. The cooler and/or cambro will be nice and warm when the turkey goes in and the ride will only serve as a rest period.

I plan to carve at work. I just think carving ahead of time is asking for cold, dry turkey.
__________________
[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ."
-Mahatma Gandhi[/B][/COLOR]
Wampus is offline   Reply With Quote


Old 11-12-2012, 05:10 PM   #15
Burnt
Found some matches.
 
Join Date: 06-11-12
Location: San Diego, CA
Default Cooked Turkey, cooler, 40 minute drive = no problem

I use to use foiled bricks that I heat in the oven to 250. I have since picked up a couple 2 1/2" thick hunks of aluminum that just fit the bottom of my cooler.
I wrap the bird with foil and put on a rack and in a pan. I put bath towels around to take up space.
Everything works out great. Have done tri tips, turkeys, chickens etc this way.

I found the aluminum at a local recycling yard.
Burnt is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 02:34 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts