Edit 10/20/10 Its getting that time of year again and wanted to see if this was spark anyone's interest or someone might share some of their secrets. I am planning on smoking a bunch of turkey's for people at work this year before Thanksgiving. I'm going to brine and smoke to 170 then they will reheat to 165 in their oven. How many minutes per lb would you think they could plan for when reheating the bird same as you would cooking it from raw or would it be faster since it is already cooked? I'm sure they are going to want a rough estimate.
I have smoked several turkey's and chickens but I have never smoked them for other people ahead of time and then had them prepare it for their family later. Say I have a few guys that would like me to smoke a few turkeys for them so they can cook smoked turkey for Thanksgiving or what ever. Do I smoke them like I normally do and the bird will be totally cooked and they just heat it up? Sounds like they might get a dry bird if I cook it then it cools down and then they put it in the oven to heat it up again later. Or do I just cold smoke it/brine it just to give the bird flavor and then they will be doing all of the cooking on Thanksgiving day in their oven?
We had a smoked turkey at work a while back and they cooked it in the oven for a while but I don't know how long. I didn't see the directions to see if it was fully cooked or what. Just wondering what the normal process is. Thanks
Edited by rbranstner - 10/20/10 at 4:37pm