Turkey Transport


 
T

tmfast

TVWBB Super Fan
Yeh I know it's a bit early,
But I have promised my folks I would bring em a “smoked turkey” for thanksgiving. They are just over an hour away form here. Of course we will not eat it when I arrive. Does anyone have any advice about how to preserve a turkey for a few hours?
 
You can do it the same way as you would pork butt, in a well-toweled cooler. The skin will not be at all crisp but that's life. If you flip the bird breast down for resting you'll add to, then maintain, moisture in the breast better.
 
If cooked on a turkey stand, just leave it on the stand. Loosely tent some foil around it, stand it in a cooler or box that will barely fit and immobilize with some loose towels. Drive carefully.
icon_smile.gif
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
You can do it the same way as you would pork butt, in a well-toweled cooler. The skin will not be at all crisp but that's life. If you flip the bird breast down for resting you'll add to, then maintain, moisture in the breast better. </div></BLOCKQUOTE>Could he shove it in an oven at high temp for a bit to crisp the skin if he doesn't cook it all the way to done ahead of time?
 
Probably not. Turkey skin has a way of becoming leathery in a way that it doesn't really recover from. It is possible to finesse this but that means--as you note--not cooking it all the way, then immediately cooling the bird after a 15-min unwrapped rest, then reheating/finishing at high temps, preferably sectioned (breast halves, thighs, legs) and starting on sizzle pans on top of the stove then a high-temp oven finish. Do-able--but you've got to be on it.
 
You must log in or register to reply here.

 

Back
Top