You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
i'm thinking of slow smoking 2 12 # turkeys for t'giving. any ideas re staying moist when reheating?
- Thread starter rvb
- Start date
richard-in-cincy
Well-known member
another idea
Rick, whenver I smoke turkey and have leftovers, I never reheat them. We love it cold. Just never been happy with reheating it, I think it loses a lot of the flavor as well as running the risk of being dry and stringy. And the sandwiches on wonderful crusty dinner rolls piled with provolone, avocado, cranberry chutney, etc. are such a treat.
Rick, whenver I smoke turkey and have leftovers, I never reheat them. We love it cold. Just never been happy with reheating it, I think it loses a lot of the flavor as well as running the risk of being dry and stringy. And the sandwiches on wonderful crusty dinner rolls piled with provolone, avocado, cranberry chutney, etc. are such a treat.
markinhouston
Well-known member
First you must brine them, Rick. That is the most important step....
The reheating should also be at a low temperature, or as Richard suggests, eat cold! You could always use some to make gumbo or add to a pot of white beans as two ways to rescue turkey which gets too dry from the first cooking. That shwon't be a problem if you brine them; I usually follow ALton Brown's recipe wiht grat success. Good luck!
The reheating should also be at a low temperature, or as Richard suggests, eat cold! You could always use some to make gumbo or add to a pot of white beans as two ways to rescue turkey which gets too dry from the first cooking. That shwon't be a problem if you brine them; I usually follow ALton Brown's recipe wiht grat success. Good luck!