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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Old 10-12-2009, 09:20 AM   #16
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How do you guys store the turkeys after you cook them? Like if you have a whole bird for pickup, do you put in a pan and wrap or something like that for when people pick up? Then they just pop the pan in the oven and reheat to 160 or something?
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Old 10-12-2009, 03:09 PM   #17
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Quote:
Originally Posted by Buster Dog BBQ View Post
How do you guys store the turkeys after you cook them? Like if you have a whole bird for pickup, do you put in a pan and wrap or something like that for when people pick up? Then they just pop the pan in the oven and reheat to 160 or something?

Buster - I cool them down and then use the 2 gallon vacvuum bag just enough for snug / not crush, then store in my large 500 quart ice chest.
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Old 10-22-2009, 05:51 PM   #18
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Quote:
Originally Posted by big brother smoke View Post
It's a good way to get started in the business. I almost refuse to them now due to the profit margin.
Amen!
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Old 10-23-2009, 01:25 AM   #19
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Remember to include a note with instructions to reheat the turkey to a safe temperature for consumption. We always print those up and tape them to the top of the wrapped turkey.
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Old 10-24-2009, 03:44 AM   #20
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Yes we do that
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Old 10-24-2009, 09:08 AM   #21
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I only do them for friends, coworkers, and family. Last year I did them for $35. I also buy the enhanced birds because they are kind of brined...

I doubt I do them this year..
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Old 10-24-2009, 01:39 PM   #22
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I charge $45 to $75 depending on the size of the bird. THey are a pain in the butt though. Maybe I'll do Prime Rib exclusively this year...
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Old 10-26-2009, 04:25 PM   #23
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What kind of hams do you use? We have been asked to cook 4 for a nursing home. How much do you charge?
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Old 10-26-2009, 05:22 PM   #24
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$75 for a smoked turkey? Do you get a lot of buyers at that price?
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Old 10-26-2009, 06:35 PM   #25
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This is what I do every Thanksgiving. We sold about 60 dinners and about 50 extra Turkeys last year.

LAZYBONES SMOKEHOUSES'
THANKSGIVING FEAST 2009
SERVES 10-12 PEOPLE


APPLEWOOD SMOKED WHOLE TURKEY (12 POUND AVERAGE)
REAL TURKEY GRAVY
ROASTED GARLIC REDSKINS
CORNBREAD STUFFING
BRAISED MICHIGAN CABBAGE W/ BACON AND ONIONS
BUTTERED GREEN BEAN ALMONDINE
CINNAMON APPLES
FRESH CRANBERRY-ORANGE RELISH
BAKERY FRESH PUMPKIN PIE




PICK-UP COLD ON OR BEFORE WEDNESDAY NOVEMBER 25
WITH REHEATING INSTRUCTIONS
$99.99


PICK UP HOT, READY TO EAT THANKSGIVING DAY
$119.99


ALA CARTE OPTIONS


APPLEWOOD SMOKED WHOLE TURKEY (12 POUND AVERAGE)
$39.99
REAL TURKEY GRAVY
$9.99 QUART
ROASTED GARLIC REDSKINS
$19.99
CORNBREAD STUFFING
$19.99
BRAISED MICHIGAN CABBAGE W/ BACON AND ONIONS
$19.99
BUTTERED GREEN BEAN ALMONDINE
$19.99
CINNAMON APPLES
$9.99 QUART
FRESH CRANBERRY-ORANGE RELISH
$9.99 QUART
BAKERY FRESH PUMPKIN PIE
$9
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Old 10-30-2009, 01:46 AM   #26
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is anyone doing the turkeys on an FEC 100?
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Old 10-30-2009, 10:17 AM   #27
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sure - FEC100's cook great turkey.
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Old 11-02-2009, 11:39 AM   #28
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That looks like a great menu lazybones. For folks that pickup cold, how do you store everything?

Are you like the others here and don't feel turkeys are a good profit margin?

J

Quote:
Originally Posted by lazybonesmoke1 View Post
This is what I do every Thanksgiving. We sold about 60 dinners and about 50 extra Turkeys last year.

LAZYBONES SMOKEHOUSES'
THANKSGIVING FEAST 2009
SERVES 10-12 PEOPLE


APPLEWOOD SMOKED WHOLE TURKEY (12 POUND AVERAGE)
REAL TURKEY GRAVY
ROASTED GARLIC REDSKINS
CORNBREAD STUFFING
BRAISED MICHIGAN CABBAGE W/ BACON AND ONIONS
BUTTERED GREEN BEAN ALMONDINE
CINNAMON APPLES
FRESH CRANBERRY-ORANGE RELISH
BAKERY FRESH PUMPKIN PIE




PICK-UP COLD ON OR BEFORE WEDNESDAY NOVEMBER 25
WITH REHEATING INSTRUCTIONS
$99.99


PICK UP HOT, READY TO EAT THANKSGIVING DAY
$119.99


ALA CARTE OPTIONS


APPLEWOOD SMOKED WHOLE TURKEY (12 POUND AVERAGE)
$39.99
REAL TURKEY GRAVY
$9.99 QUART
ROASTED GARLIC REDSKINS
$19.99
CORNBREAD STUFFING
$19.99
BRAISED MICHIGAN CABBAGE W/ BACON AND ONIONS
$19.99
BUTTERED GREEN BEAN ALMONDINE
$19.99
CINNAMON APPLES
$9.99 QUART
FRESH CRANBERRY-ORANGE RELISH
$9.99 QUART
BAKERY FRESH PUMPKIN PIE
$9
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Old 11-02-2009, 12:26 PM   #29
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I charge $3 per pound plus the cost of the turkey... Usually comes out to about $75 each (average 16 - 18 Pounds)...

Quote:
Originally Posted by landarc View Post
$75 for a smoked turkey? Do you get a lot of buyers at that price?
Remember I'm a small operation so I only do 5 to 10 each year, but I do sell out...
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Old 11-02-2009, 01:31 PM   #30
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Everything is in disposable half pans and ready to be be warmed up in the oven. Turkey's are good money. I buy them for about $12 and sell them for $39.99 The only downside is their size in my smoker.
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