This Thanksgiving the kids are coming over for dinner, but likely the day after (Friday). In past years that's not been any problem, but now that I am back in retail, I will have to work until 5:30pm that day. Usually I will smoke a turkey on the Rec Tec, but the timing won't work this time.
So I want to make the turkey the day before. What are folks' strategies for reheating the bird or pieces and not having a dry turkey?
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I'd probably carve the bird, vacuum seal in "portions", e.g., remove the two breasts intact and seal in two separate bags ... same for other parts of the bird. SV on the day to be served to at least 160, dry thoroughly, and use a torch (like my Searzall) to crisp up the skin before final slicing and serving.
How big a turkey are you doing? I spatchcock them and roast them indirect at 325 and a 15 pounder takes about 2.5 hours. If I’m not serving right away I double wrap in in foil and put it in a cooler (faux cambro) and they stay hot for about 3 hours. Would that work for you?
Unfortunately Turkey and chicken chemically change substantially after cooling down, refrigerating and warming up. I will not eat left over refrigerated chicken and turkey, tastes like paper the next day. As long as you do not expect "right off the pit" flavor you should be as good as it will get if you heat in the oven and not the micro!
Can you find turkey breasts? The difference in smoking a whole turkey (10 hours really low and slow) and a nice big fat breast (4 hours tops) is significant. If I were to inject a little more and turn up the temp I am sure I could get the breast down to two hours with great results.
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