Hello everyone,
I was thinking about smoking a 12lb turkey for the in-laws on Christmas. I would have to smoke it here at home and then bring it to their house a few days later. Has anyone smoked a turkey just until the smoke is done rolling and then refrigerate and finish in the oven another day? I was thinking of doing this....no brine just hot smoke for a couple of hours, wrap it up tight and in the frig until finished in the oven.
Sounds to me like there is a SERIOUS potential for nasty bacterial growth in that plan. I would hot smoke it to an IT of 160 (in thigh) - more than a couple of hours definitely, refrigerate and then warm up again later an in-laws.
I would echo what 3rensho stated.
I have smoked a turkey to a couple degrees below done, refrigerated and warmed in a 250F oven a day or two later.
I am with 3resho and FLRB on this one.
HR
Ditto.
KyNola
I too agree. I think the less time between smoking and oven finish the better.
I'm with everyone else.
Not a very good idea. Maybe if you smoked it early in the AM before heading out but not days.
nepas
I got to go with the guys on this one for sure. I would rather get up real early in the morning and smoke/cook it then FTC it till later.
Thanks for the replys everyone.....I was wondering about some kind of nastys myself. I will have to finish it here and just re-heat at the in-laws. Thanks again everyone ;D
If you get that thing all cook up, then just FTC it it will keep hot for 3,4 hrs. FTC stands for Foil wrap, wrap in a couple of Towels and the stick it in a Cooler that is not to much bigger than what you need.
for what is worth i Brined than cold smoked then deep fried a turkey. I had two days between the smoke and the deep fry. I kept the bird in the frig between the cold smoke and the deep fry and it can out fine.... let me know if you want more info and maybe pictures if i can figure out how to up load them .