Smoked turkey and reheating question

[picksbigwagon]

Looking at smoking a turkey or at least a couple of breasts this weekend for next Thursday. I will be at my folks in Iowa so. I have to smoke ahead of time, how do i reheat it so it doesn't dry out? My though is to foil a pan and have the turkey on a rack off of the bottom so it doesn't sit in liquid. What are your thoughts? Also, how long should I brine the turkey before i smoke?

Thanks everyone for the opinions, i will aslo be hounding the websites too

[OnAFly]

I would take to 140-150F with lots of smoke. Then, when you are doing it the day of, bring the breast portion up to 165-170F. This should cook it through but not too much to dry it out.

Let us know what you end up doing and bow it turns out.

[Finns]

I brine two 12(+or-)lb birds in the same bucket for three days.

[amateurfishing]

u can always pour a little water/chicken stock in bottom of reheating pan and cover with foil to help keep moist

[delcecchi]

Careful with the brine if it is one of the turkeys injected with "a solution", as that already has a bunch of salt.

[Cicada]

I have taken all the meat off the bones and vacuum sealed the meat. I then boil the bags unopened. Seems to keep it moist.

[picksbigwagon]

Cicada, I am leaning towards that solution, It would make the reheat process simpler at my parents place with 17 people trying to get food ready in one small kitchen with one oven. Did you cool the turkey fully before de-boning it?

[10,000 Casts]

Picks, I've never done a turkey and someone correct me if this isn't a good idea but I'd put a drip pan under it and baste it quite a bit and then when I have enough liquid, I'd save it and then put it over the turkey in the oven when you are at your parents. That's what I do with my Pork shoulders when we take them to my wife's parents house and they always turns out awesome.

And I plan on doing a turkey next week and I have been reading that most people seem to brine for as little as overnight to 24 hrs. I think it's something to experiment with.

[picksbigwagon]

Well the plan right now is to smoke it for 2-3 hours at 225*, heavy smoke that is, then put it in the oven to finish it off. I will be brining it for 24 hours and then doing as Cicada suggested with cutting meat off and vacuum bagging it. I will add some pictures and give a report later

[Cicada]

I've done it both ways. I have better luck pulling the meat off cold. I seem to get a better seal on the bags when it's cool. Mine is a cheap poc sealer though. You may do just fine with a better unit.

[thirdeye]

I would take to 140-150F with lots of smoke. Then, when you are doing it the day of, bring the breast portion up to 165-170F. This should cook it through but not too much to dry it out.

Let us know what you end up doing and bow it turns out.

I can see the logic here.... but the USDA strongly recommends NOT to partially cook turkey and finish cooking it later. Doing so can create the perfect environment for bacterial growth. They are thinking that even if it is chilled down rapidly, finishing it off to an internal of 165° might not kill all of the baddies.

[delcecchi]

If the turkey is really above 140 someplace, it is cooked to the point that any bacteria has been killed. It might not have the taste and texture you are looking for but it is safe, I would say.

I think the reason the USDA and folks call for higher temps is to assure the whole thing is really cooked, not just where someone measured. And who knows how good the measurement was?

[picksbigwagon]

Okay, new delima, going to smoke at 205 for 2 hours with lots of smoke, then putting in a pan, covering with foil and baking for 3.5-4.25 hours ( as per the directions on the bag of the turkey), but since we are going to relatives house to watch the Packer game, should i just slap it in the over for 3.5 hours and have the oven timer turn off the oven? Then when we come home, it will be cooled down enough to butcher. Basically in the oven cooling down for 2 - 3 hours.........

[thirdeye]

If the turkey is really above 140 someplace, it is cooked to the point that any bacteria has been killed. It might not have the taste and texture you are looking for but it is safe, I would say.

I think the reason the USDA and folks call for higher temps is to assure the whole thing is really cooked, not just where someone measured. And who knows how good the measurement was?

I would agree that the USDA recommendations are sometimes conservative. Pork is a good example. For years many folks would cook loins and chops to 145° or 150° when USDA recommended 165°..... then a couple of years ago they lowered their internal temp for whole muscle pork to 145°.

[thirdeye]

Okay, new delima, going to smoke at 205 for 2 hours with lots of smoke, then putting in a pan, covering with foil and baking for 3.5-4.25 hours ( as per the directions on the bag of the turkey), but since we are going to relatives house to watch the Packer game, should i just slap it in the over for 3.5 hours and have the oven timer turn off the oven? Then when we come home, it will be cooled down enough to butcher. Basically in the oven cooling down for 2 - 3 hours.........

I like to cook to temperature, using time as a rough guideline. How about smoking it, then taking it with you and cooking it at your kinfolks house?

[delcecchi]

Okay, new delima, going to smoke at 205 for 2 hours with lots of smoke, then putting in a pan, covering with foil and baking for 3.5-4.25 hours ( as per the directions on the bag of the turkey), but since we are going to relatives house to watch the Packer game, should i just slap it in the over for 3.5 hours and have the oven timer turn off the oven? Then when we come home, it will be cooled down enough to butcher. Basically in the oven cooling down for 2 - 3 hours.........

Um, 4 hours seems a little long to me unless it is a really big turkey.

I would be worried about overcooking it pretty badly.

[picksbigwagon]

I am thinking 3.25 hours and then leaving them in the oven until i return this afternoon from watching the game

Here they are, 2 - 14 pound birds for their 2 hours of heavy smoke

[highlife4me]

Some people may think 9 AM is a little early for a Nordeast...... But not me!! Enjoy.

[picksbigwagon]

Mn state Statute 34:4.2A says : When using a grill/smoker, the individual operating said unit must be drinking an alcoholic beverage, and must maintain consumption whilst cooking unit is in operation

I hate to break laws

[huntnfish]

I like the way you think, Picks! I've been searching for that statute for a while to prove to my wife that it is a law. Its one of the main reasons I moved back to MN. I think the same law applies to butchering deer also.

[picksbigwagon]

Everything is cooked and cooling on the back lorch right now. Vacuum bags are made and ready to be filled

[DonBo]

FYI, I just reheated a turkey breast this weekend that had been previously cooked and sealed in a vaccum bag. Boiled in water and turned out great.

[picksbigwagon]

how long did you boil it for?

[DonBo]

how long did you boil it for?

Don't really remember, 1/2 hour? Was a pretty small breast, just one side.

[picksbigwagon]

That was a slick schtick.... Turkey was perfect, like I had just carved it off the bone..... My sister in law who normally doesn't eat turkey, couldn't stop sneaking piece after piece