How would one safely go about cooking a whole turkey the day before T day so someone can pick it up that night or the morning of T day for their feast later that afternoon?
A friend wants me to smoke a bird for him, but I don't want to take up all my family time with his bird, so would like to do it the day before. If it can be done, what are recommendations for reheating the bird?
Any rough estimates of time per pound for a 12 to 14 pound bird at 325°?
A friend wants me to smoke a bird for him, but I don't want to take up all my family time with his bird, so would like to do it the day before. If it can be done, what are recommendations for reheating the bird?
Any rough estimates of time per pound for a 12 to 14 pound bird at 325°?