Turkey Question...advice from better cooks appreciated!

[Raven]

I'm doing Thanksgiving at my Mom's place in the Boston area. I am in New Hampshire. We need to eat around 1 o'clock. I thought I would get up really early tomorrow and cook the bird unstuffed(it's only 12 pounds so it should be done by 10 am). I'll make the gravy and then put the bird and everything else in the car and go. It takes me about 2 hours to get to Boston so the bird should be cool by the time I get there. I figured I'd warm up the bird and the gravy in Mom's oven and make everything else (including the dressing) when I get there. Does that sound like a good plan? Will it hurt to reheat the turkey?

[warrens]

1. I've done exactly that before

No problemo. The stuffing is the only problem; it shouldn't stay in the cavity. Since you are cooking it unstuffed, you shouldn't have any problems.

[otohara]

2. I Would Cut The Turkey

first, then nuke ever so slightly. Because then you have to cool the turkey for carving anyway. Show everyone your beautiful bird first, then slice it up, heat and eat.

[Nevernose]

3. If you brine, it will be more moist when you reheat (n/t)

[tridim]

8. Seconded on the brining

It's so worth it. Even the leftovers will be moist and not bone dry and stringy like an unbrined turkey.

[Jack_Dawson]

11. Thirded on the Brining

Brining Rules. Best Turkey ever last year. First time brining.

[2Design]

12. what is brine and how do you do that?

[Nevernose]

18. Soak the turkey overnight in a saltwater bath

One cup of table salt for every gallon of water. It'll take probably a couple of gallons for a 12-pound bird. Sounds like it would be salty, but it isn't.

Lots of recipes on the Internets about flavorings to be added, but I suually just put in a lot of celery, onion, and sage (throwing away the brine/marinade when I'm done, as it will be salmonella heaven).

Links about brining here:
http://bbq.about.com/cs/turkey/a/aa110103a.htm

http://dir.yahoo.com/Society_and_Culture/Food_and_Drink/Cooking/Recipes/Specific_Courses_and_Dishes/Dips__Sauces__and_Marinades/Turkey_Brine/

[Angry Girl]

19. About brining

Brining means soaking in salt water. It not only makes the meat moist but tenderizes it as well. Here's a great article about it, why it works, and optimal measures, etc.

http://www.taunton.com/finecooking/pages/c00169.asp

Angry Girl
nightweed.com

[Bjornsdotter]

21. A Big Yes on the Brining! n/t

[Lefta Dissenter]

4. I'm not an expert,

but I'd worry about two hours out of the oven for the turkey. It will end up being MORE than two hours, seeing as how you probably won't remove the turkey directly from the oven into the car.

How 'bout cooking the turkey tonight and putting it in the fridge. Then transport in a cooler with ice, and THEN reheat at your mom's?

You'd hate to celebrate the day after Thanksgiving with your head in the toilet! :puke:

[indigolady]

5. WARM TURKEY GROWS BACTERIA

TWO HOURS IS KINDA LONG.
OKAY, MAYBE PACK THE TURKEY IN AN INSULATED BOX (COOLER) ONLY YOU'RE KEEPING IT HOT.

CALL THE GOVERNMENT TURKEY HOT LINE. ????? I'VE HEARD OF THAT.

OR YOUR MOM?

OR MARTHA STEWART.COM

OR THE PHONE NUMBER ON THE PACKAGE?

OR VEGITARIAN "TURKEY"/

[Phillycat]

9. WHY ARE YOU YELLING?

[meegbear]

6. Sounds like a plan

You can place the turkey in a microwavable dish and reheat it that way. Just cover the top with a paper towel before heating.

[indigolady]

7. MICROWAVES TURN TURKEY TO RUBBER

[meegbear]

14. If you reheat incorrectly!

That's why I said to cover with a paper towel. This let's some heat out while keeping the rest in.

I always cook a weeks worth of meals for myself. I've mastered microwave reheating.

[mstrsplinter326]

10. DEEP FAT FRIER

Do it outside on concrete to be safe if you can, and have a fire exstiguisher (should have anyway). But it's quick, painless and never leaves the turkey uncooked.

PLus, I heard it's delish! But I don't eat meat anymore, so I don't remember (but I do cook A TON, so trust me on this)

[buckettgirl]

13. I used to be a cook

When I did turkey's, first you want to make sure it hits the right tempurature (don't go by the pop up thermometer.) White meat at least 160 degrees, dark meat at least 180 degrees.
You want to cool the turkey immediate to prevent bacterial growth...sitting at a "lukewarm" temperature for a few hours would not be good. Same with stuffing.
I agree that if you can, bake it today - refrigerate overnight, take in cooler or whatever, and then heat back up tomorrow.

For everyone: try to avoid grazing on food throughout the day tomorrow, this is how food poisoning happens: dinner is left out the rest of the day and is not warm enough or cool enough (depending on the food) to prevent bacterial growth. If you must graze, at least nuke it before you eat it if its supposed to be hot...
Just a friendly warning :)
I wish you luck with your turkey; mine is the oven as I type this. :)

[The empressof all]

15. Nope, I wouldn't do it

I'd worry too much about bacteria and food poisoning with it being out so long.

I would cook the turkey and the gravy tonight. I'd slice the White Meat and put it into freezer bags with gravy-Wrap the dark meat in plastic wrap. Fridge it for the night then transport it in a cooler with cold packs.

You can then heat up the white meat with the gravy and not have to worry about it drying out. The dark meat should stay moist if you wrap it well.

[ChickMagic]

16. I set spaghetti on fire once

I don't think you want my help. Although, I would suggest cooking the stuffing separately, then stuffing the bird.

[mseang]

17. Do not Microwave Turkey

I would go with the advice of cook it tonight and then reheat at Mom's tomorrow. Several years ago I cooked five turkeys for my daughter's 1st grade Thanksgiving feast. I started cooking on Monday and finished the last turkey on Wednesday. I refrigerated all of them until the big feast. They reheated very nicely and were very tender. I would transport in a cooler or some type of insulated box, although ice is not necessary. You want the bird to begin to come to room temperature, but do not want it to warm to quickly.

I cooked all of them unstuffed (covered the outside with a lite coating of olive oil) and I refrigerated them as soon as possible after they came out of the oven (must cool a little bit). Some of the most tender and moist turkey I have ever eaten, except for last year when I brined my first turkey (that was the best).

Use a thermometer when re-heating. 170 to 180 degrees should be sufficient. Allow to sit for about ten minutes, cut, and then Guten Appetit.

I hope this helps.

[Angry Girl]

20. A breast plate for moister breast meat...

If you cook a bird just right, the breast meat tends to get overdone and a tad dry.

To avoid this, make a triangle out of aluminum foil to cover the breast area and leave this "breast plate" on until the last 45 minutes of roasting.

Remove the breastplate whenever you baste the bird, though.... Like very 30 minutes.... yum!

Happy Thanksgiving! And don't forget to thank the turkey!

Angry Girl
nightweed.com

[n2mark]

22. Just a suggestion

Why don't you just get up early like planned, drive to your mom's and then put the turkey in the oven there just put the uncooked turkey in a cooler. I'd worry about bacteria.

The other suggestion that someone else mentioned is to slice the turkey beforehand, but either cover it with some gravy or broth so they turkey does not dry out but you will need to keep it warm, not sure what temp you need to keep it at before the growth of bacteria. My concern travelling with cooked food is the bacteria issue. I'm really fussy with food, as soon as we finish eating the food goes in the fridge. Sometimes people find me rude because I do not sit long after eating -- I go to the kitchen put the food in the fridge before dessert is served and then return to the table.

[AndyTiedye]

23. The Best Way to Cook a Turkey

Is to roast it in a Weber or similar covered charcoal cooker
(outdoors, of course).

However you do it, that does seem like a long time for it to
be out.

A cooler might not be a bad idea unless you have a car with
an unheated trunk (and it's cold enough outside).