Going to use a faux cambro to transport a turkey ...
... and I do not care about the skin. I know a towel should go on the bottom, turkey foiled and in a pan, towel on top of that. I plan on heating the cooler with hot water before adding the turkey. Probably going to heat towels in dryer or dampen them and then micro wave them before putting them in the cooler. I have read here in a post that you have 2 hrs after internal temp hits 140 degrees F (dropping after cooking to 165) and it is still safe.
Am I missing anything, and is there any better way to heat cooler or insulate?
Last edited by lostclusters; November 8, 2018, 03:21 PM.
Main things are preheating the "bro" and reducing the amount of empty air space in the "bro."
Technically you want to keep warm things above 140, a drop below for a short time shouldn't harm anyone, just be aware Clostridium perfringens is common with improperly cooled turkey. I'd keep a digital therm in that dude.
If you have a vacuum sealer and a SV machine you could make a few 180F bags of water to put in the bottom.
Ive cambroed a brisket for 4-5 hours with no fuss and was 140F still, but a bird isn’t going to 200F internal so I’d add thermal reinforcements to the cooler.
If you want to you could heat a pint of oil to 350 on site and put the bird in a rack that drains and slowly pour the oil over to fry the skin up.
You sir are a flippin' genius! I have trying to come up with a way to get more heat into the cooler, because the outside temperature will be on the low side where I will be cooking. This idea ought to take care of that!
Comment