Smoking 2 Turkey Breasts then Traveling the Next Day?

[jc03]

Hello. I saw several threads about smoking turkeys then traveling to eat them later in the day but I'm tasked with smoking 2(6.5#) breasts tomorrow (Tuesday) then traveling back home Wednesday to eat them Thursday. Can anyone give me advice? I don't want to overcook or dry them out and I want to avoid non crisp skin as well. Thanks in advance.

 

[jc03]

Any thoughts? I gotta start tonight. Thanks in advance.

 

[hardcookin]

Your sure making it difficult...:D
I would smoke the breasts and then put them in an oven bag with a cup of broth.
Then on Thursday reheat in the oven bag.

 

[gmc2003]

You can smoke them easily enough, but keeping the skin crispy is next to impossible. If I was going that route I wouldn't worry about the skin. Smoke them then vacuum seal(if you have access to one) and reheat in a pot of simmering water. You don't say how far your travelling or why you can't smoke them at home.

Chris

 

[jc03]

You can smoke them easily enough, but keeping the skin crispy is next to impossible. If I was going that route I wouldn't worry about the skin. Smoke them then vacuum seal(if you have access to one) and reheat in a pot of simmering water. You don't say how far your travelling or why you can't smoke them at home.

Chris

Thanks Chris. We're headed back to my in laws about 3 hours away. My smoker is built in so I can't take it. I don't have a vaccuum sealer either. If I cook to temp on the smoker can I reheat in the oven with them covered?

 

[gmc2003]

I've never tried to reheat turkey in the oven, but I would guess that it's ok. Just keep the oven at it's lowest setting. I also would think about putting it in the oven while it's pre-heating. Since it's already cooked you only need to get it warm. Someone else will hopefully chime in with more experience on re-heating turkey. When I freeze cooked turkey and bring it work at a later date I just reheat with the microwave on a lower power setting. Works for my lunch, but maybe not so much for TG dinner.

Chris

 

[Winterrider]

If no vac sealer, double up freezer Ziploc bags and simmer/steam with a little broth. Crisp skin, maybe get some of it back under broiler or propane torch.

 

[Bearcarver]

This might sound funny, but I read a special on Crispy Skin about 3 days ago, and one of the ways for crispy skin was to cut it in strips & Fry it. Another was to stretch it out & Broil it.

I would keep the skin separate & do it in one of those ways at your Thursday Destination.

I would probably make the skinless Breasts on Tuesday & slice them. Then keep it Refrigerated & coolered until Thursday.

Bear

 

[jc03]

Thanks everyone! Great ideas.

 

[hardcookin]

I've never tried to reheat turkey in the oven, but I would guess that it's ok. Just keep the oven at it's lowest setting. I also would think about putting it in the oven while it's pre-heating. Since it's already cooked you only need to get it warm. Someone else will hopefully chime in with more experience on re-heating turkey. When I freeze cooked turkey and bring it work at a later date I just reheat with the microwave on a lower power setting. Works for my lunch, but maybe not so much for TG dinner.

Chris

Smoke Turkey 2 hours 300-325 then insert in baking bag at hour 2 "I like 14-15 birds" until finished.
The baking bag keeps turkey moist until reheated. For reheating put in foil pan with a cup of broth, cover with foil and reheat for approximately hour...then rest and serve.

 

[angryengineer]

I’m probably to late, but I would absolutely double bag if vacuum bagging is not an option, and then heat in 140 degree pan of water. A thermometer is key, but if no thermometer then heat at a low setting, simmering is to high, for an hour or 2. When I don’t have a thermometer, I figure that I can stick my finger in the water for a second or 2, it should be uncomfortable but not burn. Then if good skin is important, remove from the bag and put under the broiler for a few minutes. Crisp skin separates the men from the boys (not meant to be sexist), reheating and getting great skin separates the champions from the novices.

Don’t add a lot of broth or liquid to the bags, it dilutes the flavor.