Best way to store a smoked turkey?

Discussion in 'Poultry' started by wookie, Dec 21, 2007.

  1. wookie

    wookie Newbie

    So my mother requested a smoked turkey for Christmas Eve dinner at her house. The latest I can smoke it is tomorrow (Friday). Any suggestions on the best way to wrap this thing up and re-heat on Monday? Looking for anything about if it's best to use aluminum foil or plastic wrap, wrap it hot or after it's cooled, wrap it sliced or whole, temps to reheat at in the oven? I know this isn't ideal, but's what she asked for so I got to at least try right!

    Oh and if it's a 12lb bird already brined and I'll inject a butter/turkey broth/seasoning marinade tommorrow morning then smoke at around 325 till it's done. If I should adjust my plan for this bird so that it'll keep better I'm open to suggestions there too!

    Thanks in advance everyone!
  2. smoked

    smoked Master of the Pit OTBS Member

    I have not done this myself, but I would think the easiest thing would be to slice it up and wrap it cold in plastic wrap first with foil around after. Then reheat very low.....170 until heated to try to keep it from drying out...... now ideally and for presentation you would like to wrap and reheat whole......but I would think reheating would take forever..... anyway my 2 cents..... [​IMG]
  3. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    I am going to agree with smoked and just add that you are better off using the plastic wrap after you slice it to seal in the juice. Maybe use some turkey broth to keep it moist during the reheating.
  4. flash

    flash Smoking Guru OTBS Member

    I do it all the time. Just slice it up and put it in baggies. Seal them good. You can even freeze some for later.
  5. ajthepoolman

    ajthepoolman Smoking Fanatic OTBS Member

    Tell her you stored it in your stomach and have no idea where it went!
  6. bigal

    bigal Smoking Fanatic OTBS Member

    AJ, the Topeka Turd! I was going to say the same. Eat it and tell them how good it was, you will still be full and they can order pizza. [​IMG]

    I've done it before w/out plastic. I just sliced it, put in foil pan w/juices(add some chicken broth if needed), wrap in foil and heat up in oven on the "big day". I heated mine up at 250* and was fine, if that helps any.

    It will actually be better than the day of the cook. I believe smoked meat tastes better after it has been in the fridge and re-heated. just my .02, keep the change.
  7. ajthepoolman

    ajthepoolman Smoking Fanatic OTBS Member


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