Smoking a turkey for Thanksgiving. Serving at two seperate times.

Discussion in 'Poultry' started by rhinoguy, Nov 20, 2011.

  1. rhinoguy

    rhinoguy Fire Starter

    Hey guys.  Hopefully you guys can assist me in my scheduling problem.  I have been nominated to cook the turkey for two family Thanksgiving dinners.  The first meal starts at 12:00 and the second starts at 5:00.  Would I be better off smoking the turkey on Wednesday, then putting them in the fridge, then reheating on Thursday?  Or would I be better off starting them on Thursday morning and trying to keep the 5:00 bird warm all day? 

    Thanks for any info offered.  For your time, I offer the following Q-views from previous smoking sessions.

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  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    I personally have started smoking my thanksgiving birds ahead of time so I don't have to worry about have to cook it that day. I have had really good luck with reheating smoked birds and they have all been really juicy. I just brined and smoked 7 of them yesterday and they will all be reheated on thanksgiving. I just put the bird on a v rack to get them up off the bottom of the pan and then I put some chicken stock in the bottom of the pan, cover it and then reheat at around 200-225 until it is warm which is usually around 3 hours depending on the size. So far we haven't had any issues doing them this way.
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Reheating Turkey is pretty easy. I put mine in foodsaver bags and warm in hot not boiling water. 
     
  4. teeznuts

    teeznuts Master of the Pit

    I'm actually smoking one right now that I will refridgerate over night when finished. The purpose of this is to test the reheating process and provide a thread on it for new turkey smokers or those facing a reheating situation. Stay tuned.
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Another good idea Ross!
     
  6. rhinoguy

    rhinoguy Fire Starter


    This is what I am thinking about doing.  Im not 100% sure how im going to get the bird into a oven 3hrs prior to meal time tho.

    Thanks for the info everybody.
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    If you don't need to do a Table Presentation...Slice it, Pan it, add the Gravy, Cover with Foil and into the Refrigerator....Turkey day...60-90 minutes in a  300-325*F oven should get the bird up to 165*F and ready for Service...JJ
     

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