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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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11-25-2009, 11:23 PM
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#1 |
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Take a breath!
Join Date: 06-17-07
Location: Disneyland
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Y'all cooler your turkeys?
Been reading lots of turkey posts about times, temps & weights. But not a lot of talk about resting them in the cooler. To be honest, I'd prefer to rest it a while just for the flexibility in serving time. (My sister-in-law's yams will hose me no matter what time I start the birds...)
Is there a down side to resting a turkey in the cooler? |
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11-25-2009, 11:30 PM
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#2 |
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somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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My first throught is that your skin may not stay crispy. Like holding fried chicken... hard to do. I'd tent it and let it rest for 30 minutes or so.
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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11-26-2009, 12:03 AM
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#3 |
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is One Chatty Farker
Join Date: 03-03-07
Location: Jonesboro Arkansas
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I do.
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Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team |
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11-26-2009, 01:51 AM
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#4 |
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is one Smokin' Farker
Join Date: 07-03-09
Location: Omaha, NE
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Gotta agree with Plowboy.
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"Red" - Just Moved to Omaha! |
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11-26-2009, 03:57 AM
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#5 |
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is one Smokin' Farker
Join Date: 07-29-09
Location: Luling, Texas 78648
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Give it a rest.
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Thanks for noticing |
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11-26-2009, 04:25 AM
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#6 |
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is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.
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"Tent it" loosley with a sheet of Aluminum foil for 30 minutes to 1 hour; before
carving it. This will keep it hot...while allowing the steam to escape. This way the skin should stay "Crisp". If you cooler it....the skin will become soft and rubbery.
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11-26-2009, 07:30 AM
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#7 |
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On the road to being a farker
Join Date: 05-05-09
Location: Ocala, FL
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I had to cooler mine yesterday for transport. I wrapped two bricks in foil, heated them on the gasser to about 200 F. Put some towels in the bottom of the cooler, then the hot bricks, more towels, turkey in a pan tented with foil. Only in there about an hour. Everything was great except the skin. Grillman and Plowboy are right about the skin.
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11-26-2009, 09:14 AM
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#8 |
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is One Chatty Farker
 
Join Date: 03-22-05
Location: Ohio
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normally no, just tent loosely with foil for 1/2 hour. this year, i gotta take the smoked bird to my sisters house, 35 minute drive so will go in cooler but not covered with towels etc. just foil
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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