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?