"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 11-22-2005, 11:31 AM   #1
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,405
Warming up a turkey?

What do you think folks, if I cook turkey a day ahead and just warm it up before the guests arrive? I know itís going to be crazy, so I was thinking that maybe this will help me. I have a 19 pounds turkey. If I do go with this plan, how long and at what temperature should I warm the bird up? Please help, Im starting to panic.

__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 11-22-2005, 11:37 AM   #2
Master Chef
 
texasgirl's Avatar
 
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
I've done this before. Someone else may have better idea.
I cooked it and deboned it and let it cool completely. I put it in an air tight zimploc and stored the stock in a container. The next day, I put the turkey in a pan and pour some of the stock over it, covered with foil and just warmed it at 300 for about 20-30 minutes. That will depend on ovens too.
__________________

__________________
texasgirl is offline   Reply With Quote
Old 11-22-2005, 11:40 AM   #3
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,405
Is there way to do the whole bird or cutting up will be necessary? Oh, yeah, what stock did you use?
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 11-22-2005, 11:55 AM   #4
Master Chef
 
texasgirl's Avatar
 
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
I'm sorry, I didn't go in order. lol
I cooked the whole bird as normal in a roasting pan. Once it cooled down, I just cut the meat off the carcass. The stock I used was the juices from the bird from cooking. You can also use chicken broth if you need more and just mix it together for the dressing and gravy.
__________________
texasgirl is offline   Reply With Quote
Old 11-22-2005, 05:14 PM   #5
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Charlie, if you do it the day before, you really need to take the meat off the carcass. You can still make it look really pretty on a platter, with a some orange slices and a sprig of fresh sage.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 11-22-2005, 05:38 PM   #6
Master Chef
 
crewsk's Avatar
 
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
Send a message via MSN to crewsk
I've always done mine the day before, carve it & place it in one of those foil pans, cover it with foil, store in fridge, & just take out the pan & slide it in the oven at 300F for about 20-30 minutes. Pretty much like texasgirl described just without the broth. I may try the broth this year but even without it I've never had it come out dry after reheating it. After it is heated, I just arrange it on a pretty plater with a few fresh cranberries & sage leaves.
__________________
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
crewsk is offline   Reply With Quote
Old 11-22-2005, 07:33 PM   #7
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Oh, the cranberries would be lovely with the sage leaves.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 11-22-2005, 08:25 PM   #8
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,405
Okay, thank you, I think I'm sold. That is exactly what I will do.
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:31 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.