ten turkeys

[bardsleyque]

I'm smoking ten turkeys Thursday, any advice for customers to keep warm or reheat?
This has probably been addressed,sorry if it's a repeat.

[randy.56]

I supose you are putting your finnish bird in a disposal pan covered with foil, I'd say don't remove foil heat in oven at 200, untill warm or it will dry out.

[Mr. Bones]

yup

[Mr. Bones]

I keep warm on a rack in a pan in oven set on low, tightly foiled. Long hold, don't hurt to put some yardbird broth in bottom of pan.

I reheat th same way.

Last year I did zero turkeys fer customers, due to a death in my family.
Year afore, I did 73 birds fer family, friends, an customers, as well as coworkers...
This year, I'm CLOSED

[Mr. Bones]

Many Thanks fer alla yalls kind words, but 73 ain't my record...

If'n ya Smoke it, They Will Come...

[bardsleyque]

cooking 73 is impressive, prepping 73 wowsa!!!

[58limited]

Dang, 73! If you haven't already done so, I'd love to see a post detailing your process, equipment, etc.

[STEbbq]

Mr. Bones Wow. Is there more to that story? That sounds amazing.

[Skip]

bardsleyque , I usually do our turkey the day before and in my experience butter, broth, and more butter are your friends. Good luck with the 10 turkeys! Turkeys like butter, not margarine.

[smokin fool]

Agreed if you brought a plastic turkey use margarine, a real turkey use butter.

[fzxdoc]

Skip , do you reheat the bird whole, or broken down to parts, heated, then sliced, or mostly sliced then heated?

I reheated 5 split smoked turkey breasts last year at Christmas (accompanied a ham) and followed HouseHomey 's wise advice. He told me to focus on the meat and not the skin, heating the breasts in a low oven/cooker in a well-covered pan to which some stock has been added, to a temperature only slightly above the eating temp. Serve with really hot gravy.

As an alternative, he suggested that pre-sliced turkey could be heated on the stove top with a little stock, served over piping hot stuffing and topped with some hot melted salted herb butter.

I used House Homey's oven method.
1. Two smoked turkey split breasts, 2 to 3 lbs each, per large aluminum pan with rack
2. Added 1 quart of homemade smoked chicken broth (made from previous smoked chicken cooks), keeping the level of the broth well below the level of the rack. Covered the pan covered tightly with heavy duty aluminum foil
3. Oven at 375°. Took 1 hour to reach 160° internal.
4. At the table, we only sliced what was going to be served. Poured a bit of the smokey broth over each sliced serving.
5. Served with piping hot gravy.
6. Worked great.


Kathryn

[HouseHomey]

Serious skills doc!!

[Skip]

I have the entire turkey broken down and sliced. Reheat using whatever method works best for you. I'm beginning to think a hot and fast warm up works better for me--like 350 for 30-60 minutes and then turn the oven off. I think it might dry out less.

[bardsleyque]

Thanks for all the feedback. I sent them on their way wrapped in foil and had everyone big coolers and towels.
I'll see what everyone has to say.

[Mr. Bones]

Nicely Done, Brother!