I have my turkey brining with harvest brine as we speak. We have our thanksgiving on Wed and leave for the desert on Thursday morning. My questions is on holding...
If I would like for my turkey to be done smoking 1-1.5 HR before serving, how would everyone recommend holding until serving? Maybe in an oven? I've never held a turkey in a cooler, but i have done brisket and pulled pork that way. Please advise. Andy and all suggestions are welcome and encouraged. Thanks in advance.
If I would like for my turkey to be done smoking 1-1.5 HR before serving, how would everyone recommend holding until serving? Maybe in an oven? I've never held a turkey in a cooler, but i have done brisket and pulled pork that way. Please advise. Andy and all suggestions are welcome and encouraged. Thanks in advance.