Over the hill and through the woods... This turkey must go!

dirtsailor2003 said:

I have perused the threads here involving the transportation of a pre-smoked Turkey. I'd like to know how was the turkey that had to travel and what method did you use? That depends on how you want to serve itto your guest.Did you cook it all the way?Yes, by all means cook it compleatly-prevent Bacteria...  Pack it at temp and drive like a bat out of hell? Actually,if you double wrap it in Aluminum Foil   and then in a large towel , place in a clean cooler - it will hold for several hours .Cook it the night before, cool it?It would be good that way and served cold as a cold Entre' ...  Heat it up slowly, at low temps then higher to re-crisp? Yes, that could be done  Did the skin crisp up again and what method did you use to achieve a re-heated crispy skin Turkey??? I've had mixed results with that, I do get a bit 'crispier' skin with a run under the Broiler...  I have never had to transport one, but some friends who came over for thanksgiving last year have asked me to smoke them a Turkey to take to with them for their family holiday. I just want to be able to give them the best directions and advice so that the end product turns out like all the great smoked goods they've had from our smoker! I should mention they will be traveling 2 1/2 hours, over the hills and through the woods! No problem with the Cooler trick...you could even time it so you finish just before the trip and do the Beoiler thingy when you get there and have decent results, now not like fresh off the Smoker/Grill...but good :)-  Thanks!

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• dirtsailor2003
• Nov 6, 2012

Last nights Dinner

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