Reheating smoked turkeys

Hawg Father of Seoul · 11-22-2010, 06:55 PM

What advice do you give your customers on reheating birds?

What temp did you cook them to?

TN_BBQ · 11-23-2010, 05:55 AM

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).

Ford · 11-23-2010, 06:27 AM

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.

11-22-2010, 06:55 PM	#1
Hawg Father of Seoul is One Chatty Farker Join Date: 09-14-10 Location: Rogers, AR	Reheating smoked turkeys What advice do you give your customers on reheating birds? What temp did you cook them to?

11-23-2010, 05:55 AM	#2
TN_BBQ is One Chatty Farker Join Date: 06-02-08 Location: Knoxville, TN	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). __________________ Life's a party with a Backwoods Party!

11-23-2010, 06:27 AM	#3
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida	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. __________________ Ford Retired competition cook. BBQ mentor.

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