Hawg Father of Seoul
is Blowin Smoke!
What advice do you give your customers on reheating birds?
What temp did you cook them to?
What temp did you cook them to?
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Reheating smoked turkeys
- Thread starter Hawg Father of Seoul
- Start date
TN_BBQ
is Blowin Smoke!
You want warm, moist air and the microwave is great for this.
Wrap in a damp towel and microwave.
Some folks have a big hangup when it comes to using the microwave, so you can also cover in foil and put in a pan with a lil liquid. 300* until warm (probably half an hour).
Wrap in a damp towel and microwave.
Some folks have a big hangup when it comes to using the microwave, so you can also cover in foil and put in a pan with a lil liquid. 300* until warm (probably half an hour).
Ford
is One Chatty Farker
put 911 on speed dial.
Seriously - it's tough to properly cool a 12-15 lb bird. You need frozen inserts like for soup to go inside and you can't pack in ice because of moisture getting into the meat so they need to be on top of ice. Then you need to get it to them cold and they need to make sure that it stays cold until heating.
Then you have to reheat and for that I'd suggest a turkey roaster with broth and get the broth hot first. Use a temp probe and make sure both thighs and breasts are above 165 before pulling out to serve. I'd actually supply people a meat probe as a courtesy. A lot of people don't have one.
Seriously - it's tough to properly cool a 12-15 lb bird. You need frozen inserts like for soup to go inside and you can't pack in ice because of moisture getting into the meat so they need to be on top of ice. Then you need to get it to them cold and they need to make sure that it stays cold until heating.
Then you have to reheat and for that I'd suggest a turkey roaster with broth and get the broth hot first. Use a temp probe and make sure both thighs and breasts are above 165 before pulling out to serve. I'd actually supply people a meat probe as a courtesy. A lot of people don't have one.
