Turkey Question... go figure

AZPete · 11-22-2005, 08:24 AM

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 · 11-22-2005, 12:22 PM

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.

11-22-2005, 08:24 AM	#1
AZPete Got Wood. Join Date: 12-31-04 Location: Maricopa, AZ Downloads: 0 Uploads: 0	Turkey Question... go figure 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.

11-22-2005, 12:22 PM	#2
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	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. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

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