Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Reheating Turkey

Hi everyone,

This is year 2 with the big green egg and thanksgiving.  Last year I had the opportunity to host thanksgiving dinner and had the opportunity to do the mad max style turkey it came out fantastic (pics below).  This year however we have to travel to my parents house Wednesday.  I was planning on spatchcocking a bird on Tuesday, but wanted some suggestions on best way to reheat the bird on Thursday without it drying out.  Any ideas?  Thanks


  • ratcheerratcheer Posts: 189
    It doesn't seem that anyone has any idea how to reheat a whole turkey. I know I don't.

    I have seen on one of the old shows with Julia Child and a guest chef how to cut a turkey up in a way that it is then reassembled to create a presentation that still looks like a whole bird. I don't have a reference link, though. If you could find out how, you could reheat the parts sou vide, then do the reassembly thing. It's just a thought.

  • I would think that if you cut it up like you have in one of the pictures above, and put it in a disposable tin foil pan liked you cooked it in, that you could wrap it up with foil and bring the carcass and as much of the drippings that you can, make a broth on Wednesday when when you get there and on Thursday heat up the broth and put the some of the warm/hot broth over everything and in a 200 degree oven for 20-30 minutes.

    May not and will not be the same as freshly off the egg, but should still be pretty decent.
  • CowdogsCowdogs Posts: 488
    Don't cook it all the way.  I would stop maybe 10-15 degrees early ... like 150 for the breast and 165 for the thigh.  It will have all the smoke flavor you need by then.  Finish it in a 325 degree oven at the house.  
Sign In or Register to comment.