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I have a question. I am bringing a whole smoked turkey to my relatives house on Easter. Is it safe/OK to smoke the whole turkey for 3 or 4 hours on Saturday ( the day before) which won't finish it at 165? I would then put it in the fridge until the next day where I would place it in my oven and bring it to the finishing temperature of 165 in the breast. Then foil, towel wrap and into a cooler for trip.

Thank You.
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Please refer to your thread in the CS Open Forum. It's best to keep the discussion all in one place especially for people who search this topic in the future. Just a thought, did you use the FIND to search your question? It probably has already been covered. For poultry in particular, ALWAYS be conservative/cautious. Nobody wants Turkey Sushi even if it doesn't make them sick. You may not get the heat into the bones with your method. Let us know how it turns out.
Sounds to me that you are looking for a layer of smoke. If so, place the cold turkey in the smoker and smoke for 1 hour then cool rapidly. Sunday treat it as a uncooked turkey.
This is not the preferred method though. Better if you could finish it in your smoker then FTC to your destination.
Enjoy and Happy Easter.


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