|
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. |
|
Thread Tools |
11-21-2012, 08:11 AM | #1 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
|
Turkey Smoke today and Reheat tomorow
Anybody do this. Thinking of cooking one today and putting it on a bed of stuffing in a full sheet to reheat tomorow in the oven while I smoke more birds.
__________________
Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
|
11-21-2012, 08:22 AM | #2 |
Full Fledged Farker
Join Date: 02-16-12
Location: Memphis Tenn.
|
I do it with shoulder all the time. Should be fine.
__________________
2 UDS's /Backwoods Fatboy/ Orion cooker/ 18.5 WSM/ Weber kettle / Cowboy grill |
|
11-21-2012, 10:59 AM | #3 |
Is lookin for wood to cook with.
Join Date: 02-19-12
Location: Dorchester, Il
|
I've got a turkey on the UDS now (brined and dried) and wer'e going to have it tommorow. Wife and are having the same discussion. Leave it whole and reheat in the oven/roaster tomorrow, or slice today and put in roaster with apple juice under rack to keep moist when reheated.
|
|
11-21-2012, 11:21 AM | #4 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
|
I was thinking of getting one smoked today & make a box of stove top to put on the bottum of a full sheet pan and put the sliced on it then B-4 heating it up put a can of stock into the stuffing and let it steam the slices.
__________________
Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
|
11-21-2012, 12:10 PM | #5 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
|
And what time should I be over? You got it covered Brother
__________________
2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
|
11-21-2012, 12:11 PM | #6 |
is One Chatty Farker
Join Date: 05-05-10
Location: Marietta, GA
Name/Nickname : Lew
|
I often prepare holiday meals the day before. I've got a brisket on right now.
__________________
A bunch of Webers, Smoke EZ, GMG Daniel Boone, and a WHITE Thermapen MK4 |
|
11-21-2012, 04:10 PM | #7 |
Full Fledged Farker
Join Date: 05-30-11
Location: Cleveland TN
|
You can reheat a turkey in a full size steam pan on a rack. Pour a container of chicken stock in the pan and foil tightly. Warm it at 200 - 250. Good stuff!
__________________
Bill Wheeler - Cleveland TN competition team member: Jack's Old South, Myron Mixon Smokers, Myron Mixon BBQ Myron Mixon Smokers Independent Rep MMS Vulcan V33 Gravity Feed with Stoker Myron Mixon 72XC - Sold Jumbo J3 - Sold Jacks Old South Original Patio Smoker Myron Mixon Pitmaster Q3 36" Barrell & 24" Square |
|
11-21-2012, 04:12 PM | #8 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
|
I'd suggest that you reheat it simply with hot gravy served over it instead. But, I suppose that if you are careful it should be fine.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
|
11-21-2012, 04:19 PM | #9 |
Full Fledged Farker
Join Date: 07-09-09
Location: Loxahatchee, FL
|
The last couple of years I have cooked the bird on Sunday before Thanksgiving and then cut breasts off the bone in one large chunk and remove the dark meat as well then into food saver bag. Loses very little moisture this way.
I do let the meat sit in the fridge for a couple of hours so the food saver does not suck the juice out like it does when meat is still warn. |
|
11-21-2012, 04:36 PM | #10 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
|
I am not even eating it. Im doing 3 big Turkeys for Hope Lodge in town. Its a place that Cancer patients stay at while getting treatment at the Mayo Clinic. After a couple days smoking, I dont even want turkey. Or anything smoked for that matter Im thinking abiout having Chinese insead. I am making fun things to have while the cooker will be going though. Cranberry ABT's and Moink Balls with a Cornbread stuffed maple fatty.
__________________
Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
|
Thread Tools | |
|
|