Smoke / Par cook and finish in oven tomorrow

bigdjerseyMember

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.

3/29/135:38 PM

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jjhackerFEC 100, PG 1000, Charbroiler 24 Charity Cooks Only Have to have fun

Not sure that I would do it. Has to do with holding partially cooked meat being held. Heating cooling reheating/cooking usually not a good idea.
Don't have particular temps down. Just know I would not do this. I would smoke totally and then wrap and transport.

3/29/136:44 PM

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maxqMember

Any poultry should be cooked to a safe (160o) temp from start to finish. A partial cook as you're asking about would leave room for bacterial contamination.

3/30/135:09 AM

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joemMember

If you followed Turkey 101, I'll bet it's done @ 4 hours if not sooner. Brined meat cooks faster because heat transfer is better. The smoke will "develop" as it cools so it will be extra smokey tomorrow. Go easy on the wood and have a Happy Easter!

3/30/136:09 AM

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bigdjerseyMember

Thanks guys for your input. I decided that I will cook it tomorrow at a higher temp than usual then wrap it and drive.Will it be ok if I cook/smoke at 275?

3/30/137:30 PM

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