Turkey question


 
R

Russell McNeely

TVWBB Wizard
I realize it may be a little early for TG turkey talk yet, but, I have been asked to cook a whole turkey for TG at my in-laws. I'm also supposed to cook one for work. I'm still pretty new at this and I'm just trying to figure out all the logistics. My inlaws live about 90 minutes away from us. Is it possible to cook a turkey and hold it in the fridge for a day or two without compromising moisture and taste? Should I carve then refrigerate or wait until time to eat and then carve? I'm sure the best thing to do would be to just cook it at my inlaws house, I'm just not sure if that will be possible. If I can plan ahead somewhat it will keep me from worrying about it. Any help would be appreciated.
 
I have smoked a turkey on a Friday, carved it up and put it in a crook-pot with all the juices and warmed it up the next day just by plugging it in. I must say it was pretty yummy. All the smoke taste was there and was still moist being heated in the juices from the drip pan. Kind of like the next best thing I guess.
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you should be able to cook one in ~3.5 hours, why not arrive a little early & HH it there on the WSM?
 
Look at this recipe for a really good way to make turkey. nice texture, looks, and taste. You could do this one at home, wrap it and put in a cooler and then take it with you in the car for the trip.
 
I would cook it at home. When you are done cooking, wrap it in 3 or 4 layers of alum foil, and put it in a preheated "ice chest / cooler" and then wrap it with heated towels. It should stay warm during the 90 minute drive.
Good luck,

Ray
 
Dave,
Thanks for the great link. This is actually the recipe I was planning to use. I have used that brine on turkey breast before and it was very good. Also would like to try the "whole turkey-salted" recipe from the "cooking topics" section. It also seems to be a big hit.
 
Thanks to everyone for your responses and the good suggestions. As always the members of this site have been very helpful (a major part of what makes this the best site on the web of its kind.)
 
Per the above, I'd probably cook it in the morning HH and toss it, foiled, in a cooler for the drive depending on size. I would also store it upside down. You should be able to hold 4+ hours of safe temps wrapped in towels. It also gives you an excuse to arrive just before dinner if you have in-law issues and want to minimize your stay.

I wouldn't cook it the day ahead (or worse, 2 days) because reheating would dry it out further. Think Grocery Store cooked chickens.

Steve makes a great point regarding the crock pot method but that may be a little too non-traditional for some.

As an FYI, that's a great way to prepare overdone or uneaten meat in the days after. A nice smokey, stewed brisket au jus over mashed potatoes is always great.

Best of luck Russell. The bird may be the least of your worries.

James
 
Hmmmm..........

Yes, you're right, Steve's crock pot idea is a very good one - one that I definetly want to try sometime. Probably too non-traditional for this particular meal however. It seems that my options are kind of what I expected them to be. Sometimes you think you know but want to have the confirmation from other Q'ers.

Maybe I should just offer to bring a pie instead. Then I could have them over to our place for some Q some other time. (hee hee)
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I feel like wrapped and rested for 90 minutes may be a bit long for a piece of meat as lean as turkey. From a logistics stand point this seems the most viable.
 
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