Maybe the question should read who doesn't need last-minute Thanksgiving help? Well, if you do and you're reading this you have two options. You can try to get through to Lynne Rossetto Kasper during her Turkey Confidential show (11:00a - 1:00p ET) or blow on the dice and try your luck with other cooks on Gather right here in this discussion.
You know the standard disclaimers: you might not help in time, you might not get on the radio, you might find other cooks here telling you - with all affection - that you should ditch the bird to find a restaurant and just enjoy yourself. In any case there's no harm done and we might have fun.
Good morning and Happy Thanksgiving everyone!
________________________
Julia Schrenkler
American Public Media Interactive Producer
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Comments: 16
When rewarming it I pack it with as many other leftovers as possible for microwave (low! low!), or add a little leftover stock & butter if I'm running it through a quick skillet.
Anyone out there reheating their turkey in an oven, or a slow-cooker?
I've kept the grill around 250 degrees F for 1/2 of yesterday and I think did have a couple of times when it went up to 400 briefly when the twigs dried out and caught fire instead of smoking.
I'm worried about it being too dry when I get done - I thought of brining it but didn't. The turkey is only at 125 in the thigh and 128 in the breast.
Help! I've done some basting but it still is looking drier than I would like.
We'll be eating in about 4 hours - what can I do?
Chris
.......you might find other cooks here telling you - with all affection - that you should ditch the bird to find a restaurant and just enjoy yourself.
And I tell you......as long as its done in thankfullness and with love, even a store-bought chicken pot pie on a day like today is a blessing!
Happy thanksgiving to all!!!!
Wow, Chris, I'm not sure as I haven't smoked a turkey. Right now Lynne is talking to someone grilling a turkey, but you're smoking it.
The internal temp you're talking about is really, really low and below safety. You haven't been smoking it since yesterday, have you? I thought even big turkeys only required 12 hours in the smoker.
Personally I've always assumed a certain amount of dryness off the grill and like a nice gravy or pan juice for it. You can whip one up quickly.
I am planning on making sure the turkey is at 165 internally before serving.
Thanks!
Chris
Chris, I hope the turkey turned out tasty and safe. Please let us know if you'd smoke one again.
I even cooked the bird and stuffed it first with some stuff I had in the cupboard even. But I must say that the bird was indeed good as well as the stuffing. As well as the company.
Could you sing a song and rock me to sleep tonite Julia? Please! I'll need help I feel.
Diet and Thanksgiving don't really go together, but I bet you're feeling better today.
Only a Toasted English Muffin for Breakfast.
Probally soup for early supper.