Traveling Turkey

[Garret Komjathy]

I need to transport my turkey (2hr drive). Do I let my turkey rest/tented or should I wrap in foil immediately? Plan to wrap in foil and then wrap in a towel and then put in a cooler. Rest or wrap immediately?

 

[Bob Erdman]

I would wrap it, place in leak proof container/cooler and jet.

 

[Keith Jenkins]

Wrap it in foil followed by some towels and then place it in a insulated cooler right away, no resting, then hit the road. The towels and cooler should keep the turkey from cooling into the danger zone during transit. For turkey, the danger zone are temperatures between 40F and 140F.

 

[Timothy F. Lewis]

Skin is going to lose any crispness but, I’d use Keith’s method.

 

[Bob Bass]

In an ideal world, you would have both the food and cooler at the same holding temperature.

 

[timothy]

A turkey right out of the oven or smoker is gonna be too hot to touch for at least an hour so wear insulated glove/mitts.
If you have a pan that the turkey fits in and a cooler that the same pan w/turkey will fit in all the better.

 

[Garret Komjathy]

Wrap it in foil followed by some towels and then place it in a insulated cooler right away, no resting, then hit the road. The towels and cooler should keep the turkey from cooling into the danger zone during transit. For turkey, the danger zone are temperatures between 40F and 140F.

Thanks for clarifying the need NOT to rest. Appreciate your response.

 

[Timothy F. Lewis]

Wrap it in foil followed by some towels and then place it in an insulated cooler right away, no resting, then hit the road. The towels and cooler should keep the turkey from cooling into the danger zone during transit. For turkey, the danger zone are temperatures between 40F and 140F.

Just for clarification, 40-140 are not just for turkey! That’s food service parameters for anything. Hot foods hot, cold foods cold!

 

[Keith Jenkins]

Thanks for clarifying the need NOT to rest. Appreciate your response.

Some other comments. Others have posted some good additional information, such as preheating the cooler if possible (thanks Bob B.). To that end, some pour some hot water into the cooler, let it set a few minutes closed, and then pour the water out before placing the turkey inside.
Also, take note of Timothy's comment about handling the hot turkey with care, as it will likely be too hot to handle barehanded without risking burns.
One other thing, when you reach your destination, if the turkey won't be served for a while, you may want to consider keeping it in a low oven (150F - 200F) if possible (covered, to keep it from drying out). That will keep the bird from cooling too much.

 

[Jay Jordan]

Wrap it in foil followed by some towels and then place it in an insulated cooler right away, no resting, then hit the road. The towels and cooler should keep the turkey from cooling into the danger zone during transit. For turkey, the danger zone are temperatures between 40F and 140F.

Thanks again. This method worked great. The birds were still hot an hour and a half after putting them in the warmed up cooler.
Only problem is now the cooler smells like smoked meat!

 

[Keith Jenkins]

Thanks again. This method worked great. The birds were still hot an hour and a half after putting them in the warmed up cooler.
Only problem is now the cooler smells like smoked meat!

What a problem to have, . I'm glad that method worked for you. Seriously though, a wipe down of the cooler's interior with a either some vinegar, a lemon juice/water mixture, or perhaps a baking soda/water solution to help to lessen that "aroma". With the vinegar or the lemon juice mixture you'll be trading one aroma for another though. Following that up with just leaving the cooler open to air out should also help.

 

[Garret Komjathy]

Transporting the smoked turkey breast wrapped in aluminum foil and two beach towels in an Igloo cooler was perfect. The turkey was literally still steaming 90 minutes later. Thanks for the suggestions invaluable.