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Icing a Turkey after Cooking

LFGEnergy
LFGEnergy Posts: 618
edited November -0001 in EggHead Forum
Has anyone considered putting a smoked turkey in a plastic bag (after it has cooled a bit) and then in an ice bath to stop moisture loss prior to refrigerating? The foiling and putting in fridge works ok I guess, but I still think you lose a lot of moisture in breasts. Wanting to find a way to refridgerate for few days before giving as gifts.

Thanks to all.

Dave in Keller, TX
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Comments

  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Mine don't last that long before getting really really wet as I reduce the carcass to stock for soup..
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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
    ROFLMAO :woohoo:
    (though you probably did not mean for the post to be funny :blush: )
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  • fishlessman
    fishlessman Posts: 34,806
    i would cut it all up after dinner and foodsaver it. the carcuss would be simmering friday morning :)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • thirdeye
    thirdeye Posts: 7,428
    I do that on my briskets that are to be served the following day. I let them cool for about 1-1/2 hours, then slip into a vacuum bag and seal, (foil overwrap and all) without pulling a vacuum. Then I plunge into an ice chest with icy water for about 45 minutes. The goal is to get the meat from 150° to below 40° as fast as possible.

    I've never done a whole turkey this way, and for breasts I generally just use a zipper bag of crushed ice, while it's in the beer fridge. But the ice water plunge will do the trick.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • LFGEnergy
    LFGEnergy Posts: 618
    Thirdeye,

    Thanks for input! Your idea of putting a few sealed bags of ice over turkey should accomplish the same thing - again concern is pulling it off of egg and then letting it sit tented under foil until put in fridge (also under foil) and just cooking that beautiful moisture out of bird!

    I do really want to keep turkey intact that it can be delivered to folks whole.

    Thirdeye, you have been a real helper to me as I learn the BGE, and I appreciate your having time for us newbies.

    Great holiday to you and yours. :)

    Kind regards,

    Dave in Keller, Texas
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  • thirdeye
    thirdeye Posts: 7,428
    You're welcome. There is always time to visit about things that we have in common....

    Take a look at the Food Safety thread that Little Chef posted yesterday. That is solid information, and not something that should be taken lightly. It's especially important to take those safety issues into account when giving food to others, because they may not eat it for a day so so.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • drbbq
    drbbq Posts: 1,152
    I fill a quart milk bottle with water and freeze it. When the turkey comes off immediately shove the frozen bottle in the cavity. Then I top it with a couple zip bags full of ice and it cools down pretty quick.
    Ray Lampe Dr. BBQ
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  • LFGEnergy
    LFGEnergy Posts: 618
    DrBBQ,

    Thanks for input. With the method you described, what is the result? Is cooled turkey nice and moist? Do you refrigerate after cooling? Do you think you get a significant improvement over letting cool at room temp and then putting in fridge? Sounds like you have done this a time or two....

    Thanks again for the curtousy of a response :P .

    Happy Holidays!

    Dave in Keller, TX
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