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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 09-29-2008, 01:54 AM   #1
Knothead
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Default Reheating Oktoberfest Turkey Legs

I'm cooking 100 turkey legs for Oktoberfest this Saturday, I'm thinking it would be easier to cook them on Friday and then warm them up in my pitt on Saturday. What is this best way to do this safely and without drying them out when reheating?
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Unread 09-29-2008, 07:07 AM   #2
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I would cook them about 1/2 way, then finish the day of.
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Unread 09-29-2008, 07:35 AM   #3
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I have vended precooked turkey legs. To reheat we wrapped a few together in foil with some liquid. Put them on the cooker to heat up then unwrap and finish on the grill

Last edited by Sledneck; 02-27-2009 at 09:46 AM..
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Unread 09-29-2008, 07:49 AM   #4
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Originally Posted by Sledneck View Post
I have vended precooked turkey legs. To reheat we wrapped a few together in foil with some liquid. Put them on the cooker to heat up then unwrap and finish on the grill
Those look good!
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Unread 09-29-2008, 11:07 AM   #5
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I have vended precooked turkey legs. To reheat we wrapped a few together in foil with some liquid. Put them on the cooker to heat up then unwrap and finish on the grill

Ohmigosh, those look very delicious!

Okay, now I am in the mood to get ready for the holidays and smoke a "test turkey" or two.
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Unread 09-29-2008, 07:03 PM   #6
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Bigdog, how do I cook them half way then finish them? I don't understand
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Unread 09-29-2008, 07:25 PM   #7
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Bigdog, how do I cook them half way then finish them? I don't understand
In other words, undercook them. I smoke them in the bandera for about 3 hours at 225 to finish, so 1/2 would be 1-1/2 hrs. Pull them before they start to pull back. I judge doneness of them by how much they pull back off the bone.

Sled has another good idea of spraying them and then wrapping them in foil and finish on the grill to crisp up.

The key to either way is to not overcook them so when you reheat, they will be done and not dry.
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