Smoke breast & legs on Tues; eat Thursday | Cookshack

smokybearMember

Hey, everyone.

Smoking my first turkey parts (6 lb breast and (3) 2 lb legs) this year on my SM025..

Been brining since yesterday. Will need to smoke on Tuesday since we're driving across state Weds AM.

What's the best way to reheat on Thursday if we want crispy skin and not dried out meat?

I plan to take the breast and legs out of the brine by Monday night. Dry them off and let them sit in the fridge overnight. Separate the skin and put Smokin Oldie's rub underneath. Cook at 275-300 with the cheesecloth drenched in butter. Will plan to cook white meat to 165 and legs to 175, cool down / refrigerate on Tues night..put into a cooler with ice to transport across state.

I've read some put the turkey on a roasting pan with some chicken broth underneath and tent with foil at 325 for 1.5 - 2 hours. But that seems low for crispy skin and I also worry about the foil creating too much moisture for crispy skin.

Any ideas? I don't have a choice in when we'll smoke the bird as there's 4+ hours of travel involved and we need to leave Weds AM.

Thanks!

11/24/139:37 AM

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Former Member

The only way to rejuvenate the skin is to grill it. Warm it in an over to 140 then take it to a grill (or hot pan). Butter will be your friend.

11/25/138:55 AM

smokybearMember

Thanks, Smokin!

I was actually thinking of finishing on the grill. I did that once with chick that I smoked in the 025 and it really did help.

Any recommendations for what grill temp I should use, and for how long after 140 in the oven?

11/25/139:48 AM

tomMember

Like Smokin',I'd paint with melted butter and rotate it under a six inch distant oven broiler.

11/25/1310:15 AM

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