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Cooler method for holding smoked turkey
scooter209
Posts: 14
This year I’m smoking the turkey at my house, then taking it to mom’s house for serving a few hours later. Plan is to smoke turkey to 160 deg, wrap in foil and pack in cooler surrounded with towels. I assume this is the preferred method and that the turkey will maintain temp for a couple hours? Also assume turkey temp may rise up a few deg, but will essentially finish cooking wrapped. Has anyone done this, or have any better method or tips to ensure success? Plan is that turkey will spend 2, maybe 3 hours in cooler. Thanks in advance for any tips or suggestions!
Comments
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If you're worried about the skin I'd tent the foil around the turkey. Wrapping might change the texture."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
I did our THX on Sunday. I did two ~13# spatchcock on LBGE back to back.
First one took longer than I planned but it sat in cooler for an hour and it was still pretty warm. When I was cutting the first I pulled the second and put in cooler.
Advice-
Get the cooler warmed up with either a foil warmed brick or hot water 1st. My 2nd one after ~2hrs of being in there when I pulled it it was still very hot. I pull mine, put in a pan then wrap the foil and pan- i dont bother with a towel.
Im also using a cooler thats likely 20+ yo and has a 'door' on the top so it isnt going to win awards compared to my Yeti/ RTIC. I just keep this cooler around for just this purpose.XLBGE, LBGE, Charbroil Gas Grill, Weber Q200, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.
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