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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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Old 11-25-2013, 01:42 PM   #1
hokiebob
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Default Just Did 2 14# Turkeys, now what....

I just did 2 12-14# turkeys on the Primo for our Thanksgiving. I had to do them early as we are traveling tomorrow--I did it at ~325 with decent apple/oak smoke for 3.75 hrs and finally got 165 measured in several places. I've now put the birds in the fridge and will carry tomorrow. My question--does it sound like I did it right, and more importantly, how should I re-heat.

I brined the birds for a day, used a wet rub and stuffed the cavity w/lemon, onion, garlic and sage. I'd post a picture, but apparently I'm not allowed.

thanks for any advice.
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Old 11-25-2013, 02:16 PM   #2
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Carve em up, houldn't take much to reheat at all, ususally the hot potato's and hot gravy are enough, But you could wrap in foil and throw them into the oven at 325 to 350 for about 25 to 30 minutes, the last 10 minutes open the foil to get the skin crispy again.
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Old 11-25-2013, 02:16 PM   #3
Big George's BBQ
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I probably would not reheat for fear of drying it out You can put warm gravy on it You could try to vaccum seal it if you have that ability and let the meat sit in hot water That would probably reheat it without drying it out
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Old 11-25-2013, 02:19 PM   #4
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Quote:
Originally Posted by hokiebob View Post
I just did 2 12-14# turkeys on the Primo for our Thanksgiving. I had to do them early as we are traveling tomorrow--I did it at ~325 with decent apple/oak smoke for 3.75 hrs and finally got 165 measured in several places. I've now put the birds in the fridge and will carry tomorrow. My question--does it sound like I did it right, and more importantly, how should I re-heat.

I brined the birds for a day, used a wet rub and stuffed the cavity w/lemon, onion, garlic and sage. I'd post a picture, but apparently I'm not allowed.

thanks for any advice.
Sounds like you did just fine.
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Old 11-25-2013, 02:19 PM   #5
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go to FAQ, scroll down to Board FAQ, go to reading and posting messages, go to attachments and images. Also I probably would have went to 170 deg, you'll know when you slice it.
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