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Need suggestions on partially smoking a turkey the day before it is eaten

post #1 of 4
Thread Starter 

I have a fairly small smoker which does not have room for both a turkey and ham at the same time.  I have never done this before, but I would like to smoke a turkey and a ham the day before Thanksgiving and warm them up to serving temperature for Thanksgiving day lunch.

 

I am assuming I need to cook both pieces of meat to their finish smoking temperature, let them rest then store them in the refrigerator.  On Thanksgiving day, remove them from the refrigerator, place them in the oven and bring them up to serving temperature.

 

What temperature should I smoke the turkey and ham to (the day before eating them)?

Should I wrap the smoked meat before placing them in the refrigerator?

What is the best way to warm the turkey and ham up to serving temperature on Thanksgiving day?

Any suggestions on how to keep the meat juicy and not dried out?

Any suggestions on how to keep the turkey skin from turning to rubber?

 

Thanks for any suggestions!!

Jim

post #2 of 4
Quote:
Originally Posted by Jimyers View Post
 

I have a fairly small smoker which does not have room for both a turkey and ham at the same time.  I have never done this before, but I would like to smoke a turkey and a ham the day before Thanksgiving and warm them up to serving temperature for Thanksgiving day lunch.

 

I am assuming I need to cook both pieces of meat to their finish smoking temperature, let them rest then store them in the refrigerator.  On Thanksgiving day, remove them from the refrigerator, place them in the oven and bring them up to serving temperature.

 

What temperature should I smoke the turkey and ham to (the day before eating them)? Turkey to 165 in the breast and ham to 145

Should I wrap the smoked meat before placing them in the refrigerator? Yes. You don't want the meat to dry out in the fridge.

What is the best way to warm the turkey and ham up to serving temperature on Thanksgiving day? Your best bet will be to place them each in their own foil tray then wrap with foil. The ham will really benefit from a glaze and if you can catch the turkey drippings you can baste it with them

Any suggestions on how to keep the meat juicy and not dried out? See previous answer 

Any suggestions on how to keep the turkey skin from turning to rubber? Are you hot smoking to get crisp skin in the first place? 

 

Thanks for any suggestions!!

Jim

See my comments above and good luck. 

post #3 of 4

Bmaddox gave some good advice. I will add...Re-heating a Whole Bird, you have a choice. You want Juicy, heat at 325, covered with moisture, You will get Flabby skin but moist bird. You want Crispy Skin, re-heat uncovered at 375. You get Crisp Skin but a DRY bird. Even heating uncovered at a low temp will just give ok skin and still some drying of the meat. So you want perfect meat or Crispy Skin on a whole bird?

 

I am cooking a 20Lb Bird Wed. for taking to dinner across town. Bird will be fully cooked, rested and Sliced. I will shingle the sliced meat in a Pan swimming in Gravy and cover and refer it. Thursday, the panned meat goes in my Brother's oven at 325°F for 60-90 minutes, to IT of 160, and serve. You don't get the Norman Rockwell Show at the table but you will get Perfect, Just out of the Oven tasty moist Turkey...JJ


Edited by Chef JimmyJ - 11/24/15 at 9:30pm
post #4 of 4
Thread Starter 

Thank you for the timely replies Bmaddox and JJ!  I am sure my family and I will enjoy the moist meat.  Happy Thanksgiving.

Jim

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