Turkey Question... go figure

AZPete · Nov 22, 2005

For those of you who are planning on smoking your turkey(s) on Wed. then re-heating them on Thursday how do you plan on keeping the turkey moist in the fridge? I was going to transfer the cooked birds into individual pans and coat with an apple juice/clarified butter mixture then wrap with foil. I will be injecting (unfortunately, I don't have the space to brine them) and rubbing the birds tonight.

By cooking a day early should I pull the birds at 155-degrees in the boob, rest, and then prep for the fridge?

I wish I had time to cook on Thurs. morning but circumstances prohibit...

Thanks all.

BBQchef33 · Nov 22, 2005

Sounds like a plan.. If presentation is not an issue for you, I would pull it at 140-145 in the breast and let it rest, then cool it down as quick as u can. When you reheat, remove the legs and thighs and reheat the parts seperatly. Reheat the breast to 120-130 and bring the thighs to 175. If presentation is important, your approach sounds fine, except i would bring it to 140 in the brest. 155 would be a litle dry for the white meat. I prefer to keep brest temps at the 140 range and then bring the dark meat up seperatly.

Turkey Question... go figure

AZPete

Is lookin for wood to cook with.

BBQchef33

Grand Poobah and Site Admin

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