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Frying turkey but serving later
Posted on 11/20/19 at 8:49 am
Posted on 11/20/19 at 8:49 am
I am frying a turkey in the morning but it won’t be served until 5pm. Does anyone have any tips on storage or reheating it?
3
Posted on 11/20/19 at 8:58 am to Dizz
If that is your only option I would:
Fry it
Let it rest for 30 min
Break it down
Refrigerate
At 4pm put pieces on a rack in a pan with a little liquid
Cover tightly with foil
Heat turkey in oven till turkey is about 140 or so, I wouldn't heat higher than that. Will dry it out.
You can crank the oven up at the end and attempt to crisp the skin but thats up to you.
ETA: Remove foil if attempting to crisp skin at end. Left that detail off.
Fry it
Let it rest for 30 min
Break it down
Refrigerate
At 4pm put pieces on a rack in a pan with a little liquid
Cover tightly with foil
Heat turkey in oven till turkey is about 140 or so, I wouldn't heat higher than that. Will dry it out.
You can crank the oven up at the end and attempt to crisp the skin but thats up to you.
ETA: Remove foil if attempting to crisp skin at end. Left that detail off.
This post was edited on 11/20/19 at 9:08 am
Posted on 11/20/19 at 10:57 am to Dizz
Not sure but I bet if you put it in an ice chest it will still be warm at 5 if you finish the fry late morning.
Posted on 11/20/19 at 10:23 pm to Dizz
I've done a turkey in a Charbroil Big Easy the day before a work potluck and had success with carving the turkey and refridgerating overnight. The next day, I placed a tin foil pan and sprayed with chicken stock while it reheated on an electric griddle. I just had to remember to periodically spray the turkey throughout the day.
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