Jsel45
Member
- Messages
- 8
- Grill(s) owned
- Stampede
Hi all,
I’m in charge of the turkey as I am every year, but this year I have a rec teq and it’s the first time I’m employing it for Thanksgiving.
The main issue is that afternoon lunch isn’t at my house, but at my in laws. Transporting a cooked bird 15 mins isn’t an issue, but figuring out timing is.
Would love any suggestions! We’ll be eating at 3 PM, but heading over at 10 am. Ideally I’d like to have it cooked by the time we go over there. Or do I cook it partially and finish it in the oven?
Do I cook it all the way, drive over let it rest for a hour or so, put it in the fridge, carve it up and bring it to temp in the oven an hour or so before eating? The goal is juicy flavor and if possible retain some of the crispy skin, but that’s less important. I also want to ensure that my turkey isn’t going to make anyone sick by being in the danger zone either while cooking or resting.
My main plan was to smoke it at 180 overnight and then when I wake up at 7 I’d crank it up to finish cooking. Just saved me some time from fiddling around with it at 6 am, got a baby and a toddler so mornings are a little hectic.
I’m in charge of the turkey as I am every year, but this year I have a rec teq and it’s the first time I’m employing it for Thanksgiving.
The main issue is that afternoon lunch isn’t at my house, but at my in laws. Transporting a cooked bird 15 mins isn’t an issue, but figuring out timing is.
Would love any suggestions! We’ll be eating at 3 PM, but heading over at 10 am. Ideally I’d like to have it cooked by the time we go over there. Or do I cook it partially and finish it in the oven?
Do I cook it all the way, drive over let it rest for a hour or so, put it in the fridge, carve it up and bring it to temp in the oven an hour or so before eating? The goal is juicy flavor and if possible retain some of the crispy skin, but that’s less important. I also want to ensure that my turkey isn’t going to make anyone sick by being in the danger zone either while cooking or resting.
My main plan was to smoke it at 180 overnight and then when I wake up at 7 I’d crank it up to finish cooking. Just saved me some time from fiddling around with it at 6 am, got a baby and a toddler so mornings are a little hectic.