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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-28-2013, 10:12 AM   #1
Georgia Smoke
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Default Turkey done very early.......???

Ok guys, my turkey is done and we don't eat for another 2.5 hours! What should I do with the bird?

It was a 12 lb was on the smoker for just under 3 hours at about 325*.

Thanks,
James
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Unread 11-28-2013, 10:19 AM   #2
woodbutcher1
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Keep it in a roaster oven if you have one? Foil it up and put it in your GASSER grill if you have one. happy thanksgiving
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Unread 11-28-2013, 10:20 AM   #3
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I've got the same probably, fifteen pounder not carving till 12-12:30. I've got maybe half hour before it's done. Kettle started running hot. I'm gonna put mine in a foil pan, wrap with foil, wrap with towels, and hopefully it'll fit in my cooler. Should keep warm well resting for a couple hours? Hope that helps, hope someone chimes in as well! Good luck!
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Unread 11-28-2013, 10:53 AM   #4
Georgia Smoke
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Thanks all.....I pulled it, wrapped in foil and put in cooler. Looks and smells great!
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Unread 11-28-2013, 11:03 AM   #5
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I'm getting mine done a bit ahead of time on purpose so not to have to mess with it when the folks all start arriving. I'm going to hold in my preheated cambro which a cooler would work too. Preheat with some boiling water.
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Unread 11-28-2013, 11:06 AM   #6
308fan
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Hold it at 140 for a few hours, you will be fine.
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Unread 11-28-2013, 12:51 PM   #7
krek
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I rested two turkeys for three hours last Sunday. Put in aluminum roaster pan, sealed up with aluminum foil and wrapped in a (new) moving blanket... was still hot and steaming when I unwrapped to carve.

I've recently become a convert to believing in longer rest times. Takes the stress out of worrying that it will be finished on time and rested meat is juicy meat!
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Unread 11-28-2013, 01:27 PM   #8
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I had a 15 lb'er that was overdone in about 3.5 hours. I was trying to get the WSM hotter than usual and I think that combined with the wind the temps just got away from me.

that combined with us not eating for another hour and a half I pulled / carved as minimally as possible, stuck in a foil pan and into my insulated bag. Hopefully it stays somewhat moist.
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Unread 11-28-2013, 04:34 PM   #9
Bludawg
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No but I have cook a few in Brown paper pokes
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Unread 11-28-2013, 06:32 PM   #10
ebijack
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I got mine done early by 2 hrs so had plenty of time for other stuff, like making gravy etc etc. Lightly covered with foil on a cookie sheet, sitting on top of the stove. 2 hrs later still steaming hot. No problem.

Drippings for gravy
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