Reheating a whole turkey - 16 kg

Hi there,

alright, this is going to be interesting:

A friend of mine wants to do a christmas dinner and he is getting a 16 kg (!!) turkey. Way too big for his homecooking-oven. However, we found someone who is going to cook it in his professional kitchen. After its cooked, the turkey is put in one those isolated thermoboxes: .

The turkey is thought to be served around 2 hours after we got it from the kitchen, so I think it might have lost quite some heat and the skin is not crispy anymore.

How should we reheat the turkey again? I am thinking of using one of those creme brûlée burners to give it a nice crust again.

Another possibility would be to present the turkey on table, cut it in pieces and then reheat them in the oven or just fry them shortly in a pan... But I am not a big fan of this.

So, any thoughts on that?

Thanks you very much!

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Comments

Matthew_Snyder_68770

16 kg, that's not a turkey that's a small dinosaur.

malte.evers

Haha, exactly

Well, my friend wanted to have it, I would have taken way smaller ones, but here we go…

I think I'm going to refer to it from know on as "Dinoturducken"

Samuel_68313

It'll still be warm after that as that box should be well insulated, actually two hours is probably a decent resting time for a bird that size. Blow torch it last minute to crisp up the skin, that's seems like the best bet because it will steam a bit in that box.

tshewman

Brining bag and hot tub for sous-vide like warm up? ;-) Kidding (in part). I suspect the insulation will slow the cooling process down a great deal (meaning the contracting proteins will be slower to lengthen/expand). I doubt it will be "cold". The blow torch is probably the best idea I've seen (assuming the insulation did work). JMHO.