done 3 hours early!

[parishollow]

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

[squirtthecat]

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.

[KevinG]

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?

[KevinG]

Glad you said that squirt. I wasn't sure how long an FTC would hold.

[Eman]

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.

[parishollow]

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.

[ronbeaux]

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.

[classicrockgriller]

Tell us about Mr Cambreaux.

[ronbeaux]

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.

[squirtthecat]

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

[ronbeaux]

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.

[parishollow]

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.

[Tenpoint5]

Glad everything worked out for you Paris, Well Done!!

[classicrockgriller]

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.

[OU812]

Good to here every thing turned out for you.

Next time you will be doing it like a pro.