- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Transporting turkey breasts
Posted on 12/17/23 at 4:54 pm
Posted on 12/17/23 at 4:54 pm
I am cooking two boneless turkey breasts in the oilless fryer on Thursday morning and driving about 6 hours to my destination. Planning on having them for supper there.Your suggestions on how to best keep them hot( or at least very warm) without drying them out? I am concerned that they will continue to cook in the cooler and dry out.
Thank you!
Thank you!
10
Posted on 12/17/23 at 4:58 pm to Oldirontides51
Why can't you cook the at the destination?
Posted on 12/17/23 at 5:02 pm to Oldirontides51
quote:
I am concerned that they will continue to cook in the cooler and dry out.
As well you should be. Cook them there or swing by Popeyes when you get in town and grab some chicken.
Posted on 12/17/23 at 5:23 pm to KosmoCramer
Thought about that but it's not an option because there is not enough room in the car after luggage, Christmas presents,etc.
Posted on 12/17/23 at 5:24 pm to Oldirontides51
Keeping poultry warm for 6 hours is a bit risky. Your only way is to get the most insulated cooler you have.
Personally, I wouldn’t suggest a 6 hour trip. By the time you finish cooking, travel, and serving, you’ll be over 6 hours.
Personally, I wouldn’t suggest a 6 hour trip. By the time you finish cooking, travel, and serving, you’ll be over 6 hours.
Posted on 12/17/23 at 6:02 pm to Oldirontides51
quote:
Thought about that but it's not an option because there is not enough room in the car after luggage, Christmas presents,etc.
well there it is then, either you are taking your truck by yourself just so you can cook, or dont try to cook. its just about being practical about the situation.
Posted on 12/17/23 at 6:39 pm to Oldirontides51
You might be better off cooling them down quickly and letting them come to room temp at the destination. JMO, but hot/very warm is overrated as compared to avoiding being dry plus any food safety concerns.
This post was edited on 12/17/23 at 6:41 pm
Posted on 12/17/23 at 7:07 pm to Oldirontides51
Preheat a hard side cooler by pouring hot water (120°F or hotter) to 1/3 the volumetric capacity at least one hour before your departure.
Pull the turkey breast when the thickest part measures 155°F internally for 60 seconds.
Wrap in foil with 4oz butter and then in plastic wrap to prevent leakage. You can also place them in plastic bags if you like. I do so I have something to hold the foil and plastic once I unwrap. (don't waste the liquid that accumulates in the foil. Pour it over the meat, after carving).
Upon departure, dump the cooler, drop a towel or two in the bottom, add the turkey breasts, cover with a towel or two and close the lid. Do not open until you've reached your destination.
Notes: I dry brine my boneless-skinless turkey with a 1% salt rub, 48 hours before cooking. I employed the method above this past Thanksgiving and was able to maintain moisture and temperature. After 3 hours, the turkey measured 148°F once it was unwrapped for carving.
Not sure if I would push 6 hours with it though.
Pull the turkey breast when the thickest part measures 155°F internally for 60 seconds.
Wrap in foil with 4oz butter and then in plastic wrap to prevent leakage. You can also place them in plastic bags if you like. I do so I have something to hold the foil and plastic once I unwrap. (don't waste the liquid that accumulates in the foil. Pour it over the meat, after carving).
Upon departure, dump the cooler, drop a towel or two in the bottom, add the turkey breasts, cover with a towel or two and close the lid. Do not open until you've reached your destination.
Notes: I dry brine my boneless-skinless turkey with a 1% salt rub, 48 hours before cooking. I employed the method above this past Thanksgiving and was able to maintain moisture and temperature. After 3 hours, the turkey measured 148°F once it was unwrapped for carving.
Not sure if I would push 6 hours with it though.
Posted on 12/17/23 at 7:16 pm to BigDropper
can he partially freeze them?
Posted on 12/17/23 at 7:22 pm to t00f
quote:can, but shouldn't. The reheat might jeopardize the moisture and texture.
can he partially freeze them?
Posted on 12/17/23 at 7:38 pm to BigDropper
so you said I would not push 6 hours.
what is the best route? load up the cooler in an ice bath?
at 6 hours there has to be some smart cooling process.
or, don't cool it down and take a chance.
what is the best route? load up the cooler in an ice bath?
at 6 hours there has to be some smart cooling process.
or, don't cool it down and take a chance.
Posted on 12/17/23 at 7:48 pm to t00f
You have 2 options. Either cool down the breast and travel with it cold, or keep it hot and chance it. The correct answer is to cool it down and transport cold.
But I personally think you can get away with the 6 hours, although it’s not something you want to recommend over and over.
But I personally think you can get away with the 6 hours, although it’s not something you want to recommend over and over.
Posted on 12/17/23 at 8:00 pm to Oldirontides51
Let them sit in the dashboard with the sun hitting them all 6 hours.
Kidding.
I’m not too familiar with injected foods, but is it possible to inject the chicken, freeze, then reheat at your destination? If you’re worried about moisture control
Kidding.
I’m not too familiar with injected foods, but is it possible to inject the chicken, freeze, then reheat at your destination? If you’re worried about moisture control
Posted on 12/17/23 at 8:03 pm to BilbeauTBaggins
Why are y’all mentioning freezing? Let it cool and then ice down in an ice chest.
Posted on 12/17/23 at 8:08 pm to BilbeauTBaggins
Personally, I wouldn't think twice about transporting food in this manner. I'm just not going to recommend it to someone because I'm not there to protect the chain of custody of the food.
Posted on 12/17/23 at 10:32 pm to Oldirontides51
Leave earlier and cook there?
Posted on 12/18/23 at 5:36 am to Oldirontides51
No one wants turkey breasts to begin with, much less even drier reheated breasts. Cook a turkey gumbo if you’re dying for turkey.
Posted on 12/18/23 at 7:46 am to Oldirontides51
cook the day before
chill overnight
put in ice chest
reheat at destination
this isn’t that hard
chill overnight
put in ice chest
reheat at destination
this isn’t that hard
Posted on 12/18/23 at 7:47 am to questionable
quote:
No one wants turkey breasts to begin with, much less even drier reheated breasts.
Spoken by someone who obviously dried out many a turkey breast.
Posted on 12/18/23 at 9:58 am to Oldirontides51
Do you have a vacuum sealer?
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News