Transporting a turkey?!
Answers: Is it true that you shouldn't partially cook a turkey if you are transporting it to another location? My husband and I are having Christmas dinner with my parents and I'm brining a turkey since both my husband and brother in law are meat eaters (the rest of us are vegetarian/vegan). What is best? 1/2 cook it and finish it at their house, cook it fully and re-heat it once we get there, or arrive early enought to cook it at their house. We live about 1.5 hours away and are traveling with a toddler.
If you are driving... this may sound strange, but: double wrape the turkey in heavy tinfoil and set it in a scure place under the hood on the engine (which does generate a lot of heat). You might want to be careful if you try this, because you don't want to be pulled over for smoking a turkey! Depending on how far you have to drive... well, driving about an hour or two will get things started and cut cooking time. Stuff and finish when you arrive.
This method does work for other cooking needs and can work effectively if you take caution - proceed at your own risk.
Cook it fully.
cook it there or cook it all way 1st then reheat it never stop cooking poultry and start over again if you do its barf city
either cook it ahead of time and heat it up or go really early and cook it there. don't bring a partially cooked turkey. that's a bad idea. put it in a "cooler" to keep it hot for the journey. wrap it in foil. it won't get too cold.
Doesn't matter really.......all chefs prepare food earlier in the day this includes all livestock, poultry etc..... if you want to enjoy youself and like the people, go early and socialise........if not, leave late, and half cook the turkey......
I would cook it there. However, if you want to cook it a home, cook it fully. Time it so that it is ready right before you leave. Warp it tightly is foil and place it in a small cooler (minus the ice!). It will be hot enough to serve when you get there.
you should cook it fully to 180 degrees if you dont you risk salmanilla and other cross contamination bacterias. cook it fully, put it in a large roasting pan with lid place 1/2 cup broth in pan to keep it moist and when reheating baste it with the broth to keep it moist.