I have been tasked with smoking two turkeys for the big day. The only problem is I have to travel a considerable distance and will need to do them the day before.

I'm wondering if I can butterfly the birds like I have done with chickens? I'm thinking I would like to present the butterflied bird on a bed of stuffing in a disposable aluminum pan. Can I do this and just reheat the whole pan (bird & stuffing) in the oven and hour or so before dinner?

If this is not a good option, I am open to other suggestions. I read a previous post about vacu-sealing and reheating in boiling water, but I am not sure there will be enough stovetop space for this much turkey when I get there.

Thanks in Advance!
Jim

How far is considerable? I have held a turkey for longer than 4 hours in an ice chest, wrapped in towels. It was still too hot to touch while carving. I'm sure it would have held a bit longer as well.

Thanks Jason. That might be my best option. I'm only traveling 2 1/2 hours. If I put the birds on at 5:30 I should be on the road by 8:30 and still have time to carve them there.

quote:

Originally posted by Jim N:
Thanks Jason. That might be my best option. I'm only traveling 2 1/2 hours. If I put the birds on at 5:30 I should be on the road by 8:30 and still have time to carve them there.

If you have time and a foodsaver, cook ahead of time, quarter the bird, freeze and reheat the bags of turkey in a pot of boiling water. This wil assure freshness and safety and give you more time to visit!

I've taken hot turkey on the road ... 4 hours till served, double foil wrapped in a cooler crammed with blankets ... no problem.

If you can try to take it off the smoker 'just done'. The only downside I can think of is the skin. If it was any good to start with when it went in the cooler it won't be when it comes out guaranteed.

I did it, and I must say, the turkey was the best ever!

I apple brined both birds and smoked with apple chips for about 3 hours when the breast hit 160. I promply double foiled them and placed in a aluminum pan wihich was then covered with foil. It might have been overkill, but it worked! Both birds were then placed in a coleman stainless steel cooler and the voids packed with bath towels. The cooler road in the back of my pickup in 32 degree weather for 3 hours. I carved them both at 11:45 and they were still too hot to handle! Tender and juicy are understatements. The skin was wilted but everyone pretty much overlooked that fact as the meat was incredible!

Thanks for all the suggestions!