Holding a smoked Turkey

[Iroquois]

I'm moving away from my traditional deep fried turkeys this year and need to get some ideas on what's the best way to hold a smoked turkey. I am going to plan it as close as I can to pulling it at serving time, but if I am an hour or so early, what should I do? With Pork and Beef, I always wrap in foil/butcher paper and then a couple of towels and into the cooler. Not sure if this method would work here. Any help is appreciated.

 

[BruceB]

Well you should let it rest at least 20 minutes to a half-hour before slicing. So that leaves you a half-hour. Put it in an aluminum pan wrap it in foil and stick it in a cooler for 30 minutes, should be fine. It might affect your skin texture some.

I have an insulated hot bag, I placed the bird in a pan, tented it with foil, then wrapped it in a large towel, then in the bag. Held it last year 1 1/4 hours it was still hot.

 

[4ever3]

What Bruce said...

 

[OklaDustDevil]

Make sure to hold it whole — if you slice, then hold, it will both dry out and cool off.