Holding Smoked turkey for 6hr+ delayed service?

[Funky Monkey BBQ]

Hey fine people of the bbq universe. I have earned a reputation for killer bbq from my dayjob coworkers, bringing in briskets, ribs, and pulled pork etc to work. Those are easy to keep hot in a cooler until lunctime. We have no real way of warming or keeping warm, cuts that big. I want to do some turkey for my non red meat eating coworkers. Aside from cooking through the night, or just skipping work for the morning, does anyone have any suggestions on keeping a turkey or two (maybe just leg and thighs) warm without the skin getting gummy/unpleasant?

[Steve R.]

For this, I would do boneless skinless turkey breast. Fairly quick cook that always turns out great, and a long hold only makes it better. I like Aaron Franklin's method:

https://houseandhome.com/recipe/bbq-turkey-breast-recipe/

To make this even better, make a batch of his espresso bbq sauce to go with it.

[Draznnl]

If you don't have an espresso maker, Franklin BBQ is now selling bottles of the espresso sauce at its website, franklinbbq.com and in some stores.

[Skip]

I use the Aaron Franklin recipe like Steve. Turkey Breast bone in or boneless. Both work imo.

[Jerod Broussard]

Skin is no good for holding. Thousands are done that way for fundraisers each year so it isn't THAT bad. But less than what we would expect.