Traveling with a Smoked Turkey
- Thread starter J Bowie
- Start date
Dave from Denver
TVWBB Wizard
cook, carve, cool quickly, package, keep cold, reheat gently with some of the stock you're going to make with the carcass overnight on Dec 22.
Russell McNeely
TVWBB Wizard
Yes, what Dave said. I've done that with Turkey and it was fine.
Dave - do you think this would work with pork loin? I'm cooking 3 Boneless Center Cut Pork Loin's and will need to transport them the following day as well. (Don't want to hi-jack this thread)
Dave - do you think this would work with pork loin? I'm cooking 3 Boneless Center Cut Pork Loin's and will need to transport them the following day as well. (Don't want to hi-jack this thread)
Dave from Denver
TVWBB Wizard
It would work but be very careful rehearing pork loin it's very lean and easy to dry out.
Russell McNeely
TVWBB Wizard
Thanks Dave, will do.
J. Bowie - just to reiterate what Dave said, be sure to use a little liquid when you re-heat. I usually put the meat in a foil pan with some stock (I've used a good quality "stock in the box" before) and cover tightly with foil to re-heat.
When I start to smell turkey, its usually warm enough.
J. Bowie - just to reiterate what Dave said, be sure to use a little liquid when you re-heat. I usually put the meat in a foil pan with some stock (I've used a good quality "stock in the box" before) and cover tightly with foil to re-heat.
When I start to smell turkey, its usually warm enough.