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Quick Smoked Turkey Help!
Posted on 11/2/24 at 11:55 am
Posted on 11/2/24 at 11:55 am
Smoking a turkey today for a neighborhood Friendsgiving. I thought it was at 2 and I timed everything off of that. It’s currently internal temp of 110. The event actually starts at 4. What should I do to stretch out the cook? Should I lower the temp? Or should I let it rest for awhile and reheat the sliced meat before bringing it over?
Posted on 11/2/24 at 12:00 pm to Tiger328
I'd lower the temp and stretch the cook. Reheating risks dryness.
Room temp turkey is fine. No need to be piping hot when served.
My parents' Thanksgiving turkey comes off the smoker late morning for lunch service, then sits out all afternoon for folks to nibble on it. It's fine.
Room temp turkey is fine. No need to be piping hot when served.
My parents' Thanksgiving turkey comes off the smoker late morning for lunch service, then sits out all afternoon for folks to nibble on it. It's fine.
Posted on 11/2/24 at 12:01 pm to Twenty 49
Okay thank you! Guess I need to pay better attention to details lol
Posted on 11/2/24 at 12:04 pm to Tiger328
Honestly I wouldn't change anything, I'd pull at temp and place in an ice chest and then cut closer to the time
Posted on 11/2/24 at 12:07 pm to Tiger328
I agree that smoked turkey is fine at room temp. By the time we carve one to serve after it's rested, it's pretty much close to room temp anyway.
Posted on 11/2/24 at 12:10 pm to Tiger328
Get it cooked and put it in the oven at 140 for about an hour. Then just let it sit until time.
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