Now what? I was going to finish in the roaster to crisp up the skin but we eat in 3 hours and and it is now at 161 degrees. I hope you all not on board here but enjoying a great feast but some on you could be well finished and relaxed even napped already.
Wondering what to do with my 13 pounder plus 6 thighs so they don't 0ver cook. I brined them for 36 hours then into the Bradley at 7ish this morning thinking 7 hours would do it. 230 on the bradley at first then turned it down to 200 when I saw it going so quick. Ambient temp outside is 60 here in Denver at 12:15.
Any thoughts?
Thanks
Wrap them in foil, cover in a few towels, and put in a cooler. They'll stay hot for hours.
Mine was done at 6:50 this morning, and we just now finished eating. Still nice, hot and moist.
I think your best bet would be to turn the temp down to 160 and let it sit there. Sorta like keeping it warm. Then about 1/2 hour to an hour before your ready throw it in the oven at 325 to crisp up the skin. Hopefully it wont dry out this way. The only other option I can think of is to FTC it and then do the oven thing. Anyone else want to chime in on this?
Glad you said that squirt. I wasn't sure how long an FTC would hold.
Last month I kept one for a couple of hours wrapped in saran, foil, towels, in a cooler for a couple hours and it came out piping hot and tasty. I think I waited till the thigh was 170 though.
I turned the temp down and then decided to FTC them. I will take them out in 1.5 hours to crisp up in the oven. Will let you know how it does.
Thanks again.
I think everybody should have a Cambro. It has saved my butt many many times when I needed to keep things hot OR cold. Pricey but worth it. They say it will only loose 1 degree per hour, but it depends on how much you put in it.
Tell us about Mr Cambreaux.
They are for catering and keeping food hot in transport.
http://cool.cambro.com/product_line.aspx?rrn=1&plrn=23
I got the 1/2 sheet pan size. Just wrap your food and slide it right in. easy peasy.
Quote from: ronbeaux on November 27, 2009, 06:21:32 AM
They are for catering and keeping food hot in transport.
http://cool.cambro.com/product_line.aspx?rrn=1&plrn=23
I got the 1/2 sheet pan size. Just wrap your food and slide it right in. easy peasy.
I've been looking for something like that...
Would this work?
http://chefstoys.net/product_info.php?products_id=1079
Quote from: squirtthecat on November 27, 2009, 06:35:42 AM
Quote from: ronbeaux on November 27, 2009, 06:21:32 AM
They are for catering and keeping food hot in transport.
http://cool.cambro.com/product_line.aspx?rrn=1&plrn=23
I got the 1/2 sheet pan size. Just wrap your food and slide it right in. easy peasy.
I've been looking for something like that...
Would this work?
http://chefstoys.net/product_info.php?products_id=1079
Thats the one.
The turkey turned out GREAT! A friend had also brought a traditional roasted in the oven turkey, she took most of it home while the smoked one was mostly gone and what wasn't eaten was requested as take home leftovers. I let it keep warm in the FTC till about an hour till dinner, took it out and roasted it. I guess it could have cooked a little bit more cause it wasn't falling apart but it was cooked and juicy and tasty yumm.
Glad everything worked out for you Paris, Well Done!!
parishallow, Sounds like you were the hit of the holidays. Now you have to do that again for Christmas and won't it be fun.
Good to here every thing turned out for you.
Next time you will be doing it like a pro.