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keeping a turkey warm
Merry christmas everyone,
So I started a 24 pound turkey yesterday at 5:30 PM and it cooked until midnight at 200 degrees on my large BGE. Some time in the night, maybe related to the wind increasing, the temperature rose to 250 degrees and my turkey appears done this Christmas morning at 7:30 AM. HELP, my Christmas dinner is not until 3 PM.
How can I keep this bird warm until 3 PM? I just got a cooler out from the garage to let it warm up in the house. I'm planning to try the brisket in the cooler thing, wrapping it in foil, then surrounding it with newspaper and towels. Any other ideas? How about an oven at 100 degrees?
How long should I/could I keep it in the BGE with the vents all closed. Temperature is still 250?
Merry Christmas and thanks for any help!
So I started a 24 pound turkey yesterday at 5:30 PM and it cooked until midnight at 200 degrees on my large BGE. Some time in the night, maybe related to the wind increasing, the temperature rose to 250 degrees and my turkey appears done this Christmas morning at 7:30 AM. HELP, my Christmas dinner is not until 3 PM.
How can I keep this bird warm until 3 PM? I just got a cooler out from the garage to let it warm up in the house. I'm planning to try the brisket in the cooler thing, wrapping it in foil, then surrounding it with newspaper and towels. Any other ideas? How about an oven at 100 degrees?
How long should I/could I keep it in the BGE with the vents all closed. Temperature is still 250?
Merry Christmas and thanks for any help!
Comments
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If it is done, DO NOT leave in the BGE with the vents closed down. It will dry out. Place in cooler as you plan and then serve with hot gravy. You should be fine.
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I've run into that problem several times. This past thanksgiving, I quit dealing with that issue. I went ahead and carved the turkey and arranged it nicely in a foil pan. Then, I added a little broth for moisture and refrigerated it. Finally, all I had to do was reheat when it was time to eat. It worked well for me; maybe it will for you also.
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Thank you. It's in the cooler. Looks great and tasty.
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I put mine wrapped in foil in a styrofoam cooler like the ones from Ohama Steak. They are very thick, and will keep hot for several hours without drying out.
-Charlie -
24 pounder only takes 5.5-6 hours at 325. No stuffing. In at 9 am done at 3 pm. ;-)
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