How to 'hold' a turkey? (Mini-disaster on my hands)

Discussion in 'Poultry' started by elohel, Nov 24, 2011.

  1. elohel

    elohel Smoke Blower

    So, I'm smoking the turkey today. I have a good 13+ lb turkey in there, and I was told to expect about 30 mins/lb at 225*.

    Expecting a solid 6+ hours to smoke this thing, I threw it in around 10:30, hoping it would be ready to rest and be carved around 5.

    Well, 2 hours into smoking and it's already at 122*. I re-adjusted the thermometer, as well as tried a second one, but the temp is pretty much spot-on. I think my turkey is going to be done a good 2 hours before I was planning on it :( I'm thinking the brine may not have been factored into that 30 min/lb cook time I was reading. My mistake.

    How can I hold/preserve the turkey until it's ready to be carved? I'd really like to avoid throwing it in the fridge and reheating it if at all possible.

    Thanks guys
     
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    You can try wrapping in a couple of layers of heavy foil and then a couple of towels and put it in an ice chest  . stuff a blanket or more towels in the chest to fill the air gaps.

      leave a probe in it so that you can watch internal temps. If it stays above 140 just wait and slice it .
     
  3. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Not sure what coolering it would do to the skin but that's how I hold all my other cooked meats - you know the drill - preheat a cooler with hot water, dry it out and line with towels, add meat, cover with towels, lid.

    Of course, you may not have a cooler that can hold a turkey that size. When you are getting ready to serve just pop it in a really hot oven for a few minutes to firm up the skin.

    Never done it, but don't know why it wouldn't work.
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Exactly what Eman & Elly said---That should hold it for 2 hours.

    Bear
     
  5. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Other option is to foil wrap it and hold it in a 150-175° oven.... but usually the oven is in use with other stuff! [​IMG]
     
  6. tom c

    tom c Smoking Fanatic


    X2
     
  7. elohel

    elohel Smoke Blower

    I love this forum, thanks guys. I'll do the cooler thing, see how that works out. 15-20 minutes before we eat I'll pop it in the oven at a high temp and crisp up the skin.

    When you say towels, do you mean actual towels? Or Paper towels?

    Thanks again
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Bath towels--Beach towels---Even an old Army Blanket if you have one---to take up space in the cooler.

    Bear
     
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    Yup blankets or towels  
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    How did it turn out?
     
  11. elohel

    elohel Smoke Blower

    Freakin' awesome :D I never actually wound up having to hold it, the last 20* or so of the turkey slowed to a crawl and it somehow all evened out
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great, I'm glad it turned out good for you!
     
  13. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    awesome glad it came out good for you!
     

Share This Page