Turkey travel?

JP

I have been asked to do a turkey on my large for Tday, however the egg is two and half hour trip the place where we will be having dinner on the big day. Any suggestions on how to cook and transport? Cooking and wraping in foil and putting in a cooler? Or cooking and reheating in oven? What do you eggsperts suggest? Thanks JP

Marine Cook

JP,[p]I transported one last year wrapped in 2 layers of HD foil and a couple of towels and then put in a cooler just big enough to hold it. Worked great you will have no problem.[p]Semper Fi,[p]MC

Unknown

JP,
had a catering business for 18 years before selling it.
We did 40 to 50 turkeys every thanks giving for people to pick up. These were all picked up the night before.
Using a good bird, packed in a foil pan covered and transported cold is the safest way for me to do it.
When reheated at 350. All the wrinkles come out of the skin gets nice and brown and remains succulent. If this didn't work we would not have sold that many turkeys every thanksgiving.[p]David [p]

Unknown

JP, If there is a space in the oven at your destination this is what I recommend. Slice the turkey when cool, after refrigeration (I use breasts only) and arrange in a disposable aluminum turkey roaster. Pour about a cup of beef bullion over the sliced turkey. Cover tightly with heavy duty aluminum foil. Transport cold in ice chest. Warm thoroughly in oven but do not overheat. Lets you do the smoking ahead. The beef bullion does not impart a beefy taste to the turkey, it compliments the flavor.

JP

Thanks guys for the help John