Cooked Turkey today - best way to transport and reheat tomorrow?

[gtsum]

Greetings and Happy Thanksgiving everyone! I am looking for some advice here, as I havent done this before (cooked and transported and eaten on different days). I spatchcocked a 15lb turkey and smoked him this morning. We are going to the lake for the week about 100 miles away and heading there this afternoon. Will have dinner tommorrow - what is the best way to transport and reheat? I was thinking of letting it cool and then carve out the breasts and thighs and legs and then vaccum seal them - tomorrow I was going to reheat the bags like I would if it was pulled pork or brisket...is there a better way?? Should I slice the breasts up and vaccum seal them that way or whole? The bird just came off the smoker, so I should of thought this out a little better ahead of time! Happy Thanksgiving to you all!

 

[Lynn Dollar]

Chris Allingham at the Virtual Weber Bullet has an answer to this question. scroll down to his reply

https://tvwbb.com/threads/how-to-reheat-smoked-turkey-without-drying-it-out.93416/

 

[gtsum]

Chris Allingham at the Virtual Weber Bullet has an answer to this question. scroll down to his reply

https://tvwbb.com/threads/how-to-reheat-smoked-turkey-without-drying-it-out.93416/

Excellent! Thanks a bunch..that is perfect!

 

[seattlepitboss]

For years now we have cooked our holiday turkey the day before the feast. We bone out the entire bird and arrange the meat in a pan, cover with foil, refrigerate, then reheat with added broth just like Chris Allingham does. I also cook the bird in a bag and save all the liquid for gravy. After refrigerating it's very simple to defat the liquid if you want to. I prefer to just mix the fat with flour and make a roux to thicken the gravy. I also add a little chicken bouillon and some chicken stock to stretch the gravy a little.