Turkey breast to go!

[Gigi S]

I live in KY and am going to spend Thanksgiving with family in GA. I want to smoke a turkey breast and a ham to take. Any suggestions on the best way to package the meat without losing any of the delicious smoke flavor or cooking/reheating?

 

[Baconyoulikeapig]

I live in KY and am going to spend Thanksgiving with family in GA. I want to smoke a turkey breast and a ham to take. Any suggestions on the best way to package the meat without losing any of the delicious smoke flavor or cooking/reheating?

I would wrap in foil and then wrap a bunch of towels around and place in an ice chest. Then I would fill the rest of the void space with more towels. Not sure how long that drive is but I would feel good about 5-6 hours using this method.

 

[gmc2003]

You won't loose the smoke flavor with them stored in a cooler during the trip, however the turkey skin won't be crispy.
Just wrap them in plastic wrap and put it in a cooler with blue ice.
Chris

 

[Gigi S]

You won't loose the smoke flavor with them stored in a cooler during the trip, however the turkey skin won't be crispy.
Just wrap them in plastic wrap and put it in a cooler with blue ice.
Chris

I wonder if it would crisp up under the broiler?

 

[gmc2003]

I wonder if it would crisp up under the broiler?

That is a question I can't really answer definitely. I would say yes, but since I've never tried I don't want to steer in the wrong direction. I know if you smoke chicken at lower temp you can crisp the skin up under the broiler, but that's taking it from smoker to broiler right away. Someone here has probably done it and will chime in with real life experience.

I take it there's no way to smoke the breast and ham in Georgia? Both are fairly quick smokes if the ham is precooked.

Chris

 

[foamheart]

Do you have access to a vacuum sealer? I know mine would handle the breast, but you'd have to do a ham of about the same size. But then you'd leave 'em begging for more, AND they'll remember you and your smoked meats! Its all about the bragging rights anyway, right? LOL.

You could always slice up the meats and then vac seal 'em, but it would take away from your slicing exhibitions.

 

[Gigi S]

Do you have access to a vacuum sealer? I know mine would handle the breast, but you'd have to do a ham of about the same size. But then you'd leave 'em begging for more, AND they'll remember you and your smoked meats! Its all about the bragging rights anyway, right? LOL.

You could always slice up the meats and then vac seal 'em, but it would take away from your slicing exhibitions.

I do have one! Pre-carved can be reheated easily and displayed nicely.

 

[hillbillyrkstr]

I’d vacuseal them as stated above and use a sous vide to reheat them to perfect temp right before dinner. Best way possible to reheat food. I have burnt ends that I froze a month ago in the sv reheating now! Can’t wait to eat them!

Scott