Another plan for Turkey to be eaten a couple of days after smoking

Discussion in 'Poultry' started by floridasteve, Nov 16, 2015.

  1. floridasteve

    floridasteve Smoking Fanatic

    I have a thanksgiving pot luck at our office this Friday, and of course I want to smoke a turkey to show up the boss's fried turkey. So the potluck starts at 1:00pm, and it's at our southers office this year which is an hours drive, so I can't really smoke it that day. So here is my plan...

    I'll spatchcock the bird and cook it on Wednesday along with some smokey au jus. That evening I'll fill an ice cube tray with the au jus and freeze it. I will also carve the bird. On Thursday I divide the meat into a couple of large vacumn seal bage, along with some of my au jus cubes and vacuum seal them. On Friday once I get to the office I'll warm the bags up in the microwave while still sealed tith the now unfrozen juices. I'm hoping this will keep the meat moist. But just in case, I'll make some gravey out of the remaining au jus.

    What do y'all think?
     
  2. bmaddox

    bmaddox Master of the Pit

    Do you have any way to boil water at your office? I don't like reheating in the microwave since there is no temp control. Reheating in simmering water has worked great for me. An electric hot plate would work fine (or if you have an immersion circulator that would work great). 
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    You will need to watch the bags really closely in the Micro, they will explode, especially with the au jus going from frozen to hot. Don't ask me how I know all of this!!!! Why freeze the au jus? I'd just put the cold au jus in the bag and seal. I don't really seea need to vacuum the bags for the short amount of time you are storing the meat.

    I'd be tempted to go the crock pot method for reheating.
     
  4. floridasteve

    floridasteve Smoking Fanatic

    The micro is the only thing for heating at the office, but a propane camp burner might be a welcome addition to my kit. Or, I could go really old school and wrap it really good with foil and put that on the exhaust manifold while I drove to the office. Lol

    I was thinking if I froze the au jus it would be easy to vacuum seal it with the meat. I would place it into the fridge where the frozen juices would melt and the vacuum would draw the moisture into the meat.

    I could take my crock pot and fill it with water and use it to heat the bags, but I think it would take too long to heat up.

    Or maybe I could heat the bags in boiling water before I left, wrap them in towels, and just nuke them slightly once I get there.
     
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Steve maybe you can heat a pot of water at home,then put the bird in that,inside a cooler.Nuke water every so often with the micro to maintain temp.

    Richie
     
  6. diamondrcattle

    diamondrcattle Fire Starter

    I did this for a church deal couple weeks ago. Smoked on a Thurs carved and put in fridge. Put alittle of the aujus over it and a can of chicken broth and reheated in a crock pot. Turned out almost perfect. Very pleased.
     
  7. floridasteve

    floridasteve Smoking Fanatic

    Turkey is in the brine,


    Thanks for the tub, @jarjarchef
     
  8. floridasteve

    floridasteve Smoking Fanatic

    I smoked the bird today. Took longer that I expected being spatchcocked. 6 hours for 13 pounds at 240*.



    Here are my frozen containers of turkey au jus


    After vacuum sealing with the frozen chunks of juice. Now into the fridge until Friday morning

     
  9. floridasteve

    floridasteve Smoking Fanatic

    By this morning, the juice had melted and disappeared into the meat. This may work :)

     
  10. bmaddox

    bmaddox Master of the Pit

    Looks good. What was the verdict on reheating? Are you going to microwave it? 
     
  11. floridasteve

    floridasteve Smoking Fanatic

    I have a combination slow cooker and pressure cooker. It is insulated and has a locking lid. I used it to take pulled pork to an event almost the same distance a month ago and it was still nice and warm when I got there. So, my plan is in the morning to bring a a pot of water to a boil, place the two bags of turkey in (I checked and they'll just fit) then head down the road. If they're not quit warm enough when I get there, I can plug the cooker in to reheat the water, or gently nuke the bags on low.
     
  12. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    PERFECT ! ! !

    Have a great Thanksgiving and . . .
     
  13. floridasteve

    floridasteve Smoking Fanatic

    It worked great! I placed both bags in the crock pot and poured boiling water over them and sealed the pot, drove 45 minutes to the office, then cut the vacusealed bags open and plated. I was surprised how muck juice came out onto the plate -- a bit to much for presentation, so I soaked some up with paper towels. Next time I will only use one frozen juice cup.

    I'm sorry for no pictures, but we were a little late getting there and had to rush around getting it on the table were people were already going through the line. There were 3 other turkeys there, 1 roasted & 2 fired, but mine was the only one completely gone with the exception of one leg.

    I like this method of serving later and can't wait to try it with pulled pork.
     
  14. bmaddox

    bmaddox Master of the Pit

    I love reheating in hot water. I do it all the time and you really can't tell the difference from when it first came off the smoker.

    Glad it worked for you. 
     

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