WHAT IS THE BEST WAY TO TRANSPORT THANKSGIVING DINNER?
Posted on 16. Apr, 2010 by admin in Europe travel
I’m making everything then I requirement to movement with it for most 45 minutes. I hit no intent how to care preparation and intend it every there without it motion discover badly. What most the turkey? How do I prepare it, instrumentation it and then hit it invoke discover ok? Thank you!!
United-Champions
16. Apr, 2010
by car?
MistiDawn
16. Apr, 2010
I’m doing the same thing. I don’t know if you’re going to have an oven where you’re going, but I’m making my turkeyt he night before thanksgiving, then traveling about 4.5 hours to MY destination: people have told me to reheat the turkey at about 350 degrees, for about 30-45 minutes.
As for everything else, why not just take all of the warm dishes in the pot you cooked them in, with lids on them, and reheat them once you get to where you’re going?
bee bee
16. Apr, 2010
Depending on when your making the turkey the day of Thanksgiving or before you have to transport it in the right temp so that you will not make everyone sick. If your making the turkey the day before refrigerate the turkey and take it out when your ready to leave and heat the turkey when you get to your destination. If your making the turkey the day of make sure your turkey is cooked well and keep it heated in a insulated bag. Turkey spoils very fast go online and get the temps your turkey needs to keep in order to be safe to eat. I don’t know what else your fixing but you should make the things that take longer to prepare first. Things like baked macaroni and cheese which is easy to make and tastes better fresh out the oven should be prepared last or if possible at your destination. Cakes, Pies, and desserts can be done a day or two before Thanksgiving. If your making fresh vegetables like collard greens or string beans these can be done the day before also. I think you should try to prepare as much as possible a day or two befor Thanksgiving so you won’t wear yourself out. Especially if you have to travel. Try and get someone else to drive, have others bring a dish, buy store bought deserts, have others help to clean this would make your job easier.
Michael B
16. Apr, 2010
When ever I have to transport large amounts of food and don’t neccesarily have a place to cook or reheat it when I get there I aim to cook stew type dishes that have a lot of liquid or density so that they can stay warm for a long time. Mac an Cheese, green bean casserole and buttermilk mashed potatoes are all good examples.
When cooking the turkey (say a 22 pounder) make sure to pull it out when the internal temperature reaches about 150-155. This is not a safe temperature to eat the bird but if you wrap it with foil (not too tight, make sure the foil isn’t actually in contact with the skin) than carryover will allow it too cook to a safe temperature of around 165.
When actually transporting make sure to group hot items as close together as possible, keep cold items seperated and use plenty of dish towels to cover/insulate things and allow for maximum temperature retention.
TEC
16. Apr, 2010
UPS OVER-NIGHT OR FEDEX OVERNIGHT AND INSURE IT FOR $1000.00.
Michael P
16. Apr, 2010
Well, you can’t ask James Doohan, since he’s dead. But he was the galaxy’s biggest expert on using the transporter.
MKLION79
16. Apr, 2010
IN MY STOMACHE YUM YUM!
Army Fiance
16. Apr, 2010
In the car, where else… I don’t know how to transport things, all the food always spills in the trunk or all over the car. But have people hold the dishes and that should work if they are up for it
Force you family, they should be Thankful you probably cooked it for them!
topgun
16. Apr, 2010
Put it in a cooler.
knotignorant
16. Apr, 2010
If you have a vehicle with a large area in the rear like an SUV or van, put as many things as you can in heavy dishes and place them on trays. Put either a tarp or big trash bag over any carpeted areas then cover it with another towel. Stuff dish towels or bath towels between bowls to keep them from tipping over or slidding. Good luck with transporting your meal. I’m sure whoever is getting that mean will appreciate all the trouble you went through to get it to them =D. Happy Thanksgiving.
Wally Y
16. Apr, 2010
Make it run alongside the car until you get where you are going.
Love always, Kortnei
16. Apr, 2010
Get a few cambros you can rent them from any rental company it’s what professional catering companies use it’ll keep the food hot and in place
55PAT33
16. Apr, 2010
First, for the turkey….it should already be thawing in your refrigerator…it takes several days. You have to be really careful with that part to make sure it thaws but doesn’t ruin. I have turned the heat in my house so that it doesn’t come on. Then put the wrapped turkey in my sink, with a folded towel across it. Still it’ll take a whole night and probably next day to completely thaw. Remember, it can’t get warm – you don’t want it to spoil or make someone sick. And, I always cook mine in a Brown ‘N Bag for turkeys. You can buy that in the grocery store near the aluminum foil. It’ll have a little booklet that tells how long per pound to cook it. Follow the directions on the box of Brown ‘N Bags. Then I put the turkey in the bag in a big baking pan with about 2 inch sides, inside the oven. Be sure to adjust the level of the racks so that the top of the turkey, and the bottom of the turkey are the same distance from the top and bottom of the inside of your stove.
Another thing, depending on how many you want to serve, I sometimes buy a turkey breast, cooking it the same way. Or for a really easy way, cook in a large crock pot with about a cup of water – rubbing the top with a little butter. (This tastes and appears more like boiled turkey, but it’s good)
To test the doneness in addition to watching any pop out thermometers that may already be in your bird…I get a pot holder and grab a turkey leg and twist. If it breaks relatively easy, it’s done.
This year I plan to use a Jenny-O turkey. A friend of mine cooks those every year. That’s the only kind of turkey that you can cook frozen and it turns out perfect. Just follow the instructions that come with it.
As far as transporting…if you cook it early enough to cool, you may want to go ahead and slice it up and put on a platter. Just before leaving It won’t spoil in 45 minutes unless it gets really warm.
You didn’t mention whether or not you’re planning to make gravy with the liquid. If so, you can get someone to help you since you won’t have enough hands to do it all. Snip the corner of the Brown ‘N Bag that has cooled down enough to handle comfortably. Pour the liquid off (using pot holders to pick the bird in the bag up.)
To transport whole, pick up the bird in the bag (that has been drained and cooled down enough to handle comfortable) and put it in a few plastic grocery bags or Walmart bags and sit the bird back down into a clean baking pan with about 2 inch sides. Then sit it in your floorboard of the back seat…or in a box on towels in the trunk. Just remember slicing, etc. will take time. So plan accordingly…so that you’ll be wherever you’re going to have enough time to slice up before time to eat.
Remember – slice when it cools – easiest with an electric knife – can use a really sharp meat slicing knife. But be real careful and don’t get cut.
Be sure to read under “source” to find the answers to anything else that you need to find out pretty fast.
I’d probably slice it up at home.
lady01love
16. Apr, 2010
The best way is to use coolers. Put the things that need to stay hot in one cooler and the things that need to stay cold in another. You could use ice packs and heat packs to help keep the temperature. If you can use slow cookers that will help a lot.
Brandy W
16. Apr, 2010
The United States Dept. of Health has the opinion that it takes at least four hours for food siting in “danger zone” temps. to form enough bacteria to make a person sick. So, if you have food hot enough to kill bacteria or cold enought to inhibit growth…like over 160 or under 40, you’re ok. For a 45 min. trip you probably don’t need to reheat anything when you get there…maybe green beans or bread or something. Most foods, like some casseroles and anything that is mayo, sour cream, etc. based take way longer than four hours to grow very much bacteria.
The trick is to get that food hot or cold enough at one point. If you kill that bacteria, then never give it enough time to grow anough to hurt, you won’t get sick.
TURTLE
16. Apr, 2010
Have someone else do it for you……
angelikabertrand64
16. Apr, 2010
Wel, I am a good cook. But transportation is a iffy subject. What I usually do, is put the stuffing in later, otherwise it gets too soaky. Than I cook the turkey half way. Put it in an iron pot that has a lid on. Keep the hot liquid on the bottom of the turkey. It evaporates and gives up steam that will keep the Turkey warm. Than, Put the whole Turkey pot in one of these warming bags that they now a day’s sell, or wrap a lot of towels arround it to keep it safe and put it in those camping boxes. Than put the other meals in similar containers. That’s what I would do.
frogshipp
16. Apr, 2010
If your cooking before you leave put it in a styrofoam meat container, use aluminum foil to seal the inside walls of the cooler before sealing after placing the turkey in the container juices will stay in the aluminum foil at the botom. The aluminum foil will act as an insulator. Once you have placed the turkey in the cooler cover the top of the turkey with aluminum foil and seal the top with styrofoam top tape top shut in case well you know an accident. Should stay warm for hours i know because I have to do this going to family reunions…People there will decide after turkey has been sliced whether to heat it by oven, microwave or whatever…..Good Luck!
sgk5538@sbcglobal.net
16. Apr, 2010
I use insulating bags, works the best every time. My sister gave me a bowel with heating pads you use in the microwave lats 3 to 4 hrs.
just a mom
16. Apr, 2010
they have those warming bags at walmart for around 2.00 they are awesome cold or hot. or you can order it in the town you are going to and like kroger harvest foods etc pick it up and add more things to go with it. happy thanksgiving got dibbs on the leg
MaxPaine
16. Apr, 2010
Horse drawn carriage!
justellemJimsaidhello
16. Apr, 2010
throw it out the window and hope for the best
PhiloSophia
16. Apr, 2010
In your belly! Or, you can get one of those filing boxes with a lid like they sell at office supply stores and sort things that way. You could have sides in one box, etc. and they wouldn’t move around to much and muck things up. Happy Thanksgiving!
kiwe_0809
16. Apr, 2010
Build this teleporter thing or have harry poters bird fly it over…
mosaic
16. Apr, 2010
the turkey trot? okay stupid joke.
We did this before.. we travelled for eight hours.
This is no big deal. You could actually leave the turkey on the counter for that long so why not just wrap in foil.. (over original pan) and set in trunk.. any cold fixings should go in a cooler (in glad bags).
JoeDoaks
16. Apr, 2010
Don’t make it so difficult. A few garbage bags- set each pot/plate in one, arrange them inside a cardboard box(s) and go.
45 minutes~ no problem.
gsaquestions
16. Apr, 2010
Very carefully!
michaelrayburn
16. Apr, 2010
Before you cook it
lisa
16. Apr, 2010
In a box with handles. Make sure is wrapped in tin foil to keep the heat in and make sure the destination is the down the corridor as opposed to half way around the world.
xxxangel_819xxx
17. Apr, 2010
WOOOOW AND YOUR NAME IS SMARTY PANTS??!!?!? FUNNY!! UHUM TUBAWARE spell check!!
tornadoman1955
17. Apr, 2010
gl with with that chore…
penwrite5
17. Apr, 2010
Since your name is “Smartypants”, I wanted to reply with a “smartypants” answer! I hope you’re not offended by my joke! HAPPY THANKSGIVING TO YA’!!!!!
The BEST way to transport Thanksgiving dinner IS . . .
“Through the teeth and over the gums, look out tummy, here she comes!”
etta lenn
17. Apr, 2010
okay this is how we do this for the hot food get a box place in the trunk or the back of the van etc. place all hot food in side the box this will keep the food from sliding around put the cold in an ice chest with plenty of ice. this should solve your transporting dilema if you are traveling alone this will also help you carry the it in to where you are going
1questionthenimdonewiththissite
17. Apr, 2010
catapult possibly or maybe a personal Mongolian courier
bobbi34
17. Apr, 2010
nothing to sloppy if so use tightly wrap or cover container then in the transport lay flat
M
17. Apr, 2010
In my Stomach! HA
jack bauer my hero
17. Apr, 2010
Fedex it there
SM&LI
17. Apr, 2010
Wow, I dont’ like cooking! lol. What I have seen people do is to cook it and leave it in the pot you cooked it in. While it is still hot, wrap it in towels and place it in a cardboard box.. The box keeps it from tipping over because they are square and the towels keep them warm
College mom
17. Apr, 2010
I usually cook everything, for things like corn that has water on them, cook them and pour off the extra water…get a few clothes baskets and line them with towels then you can put hot pots and pans directly on them…then lay more towels on top this will help hold the hit in…watch out for bumps in the road.
robonic007
17. Apr, 2010
If you mean to your stomach, use your mouth, thats what i do!
pebblespro
17. Apr, 2010
If you have a large enough cooler you can use it to keep food warm/cold.. Have one cooler for the turkey… You can heat bricks wrapped in foil in the oven and put them on the bottom of the cooler (on top of a towel) and use them to keep the turkey or any other foods warm during your travel… Most other foods can be heated in the microwave or oven. You can also use another cooler to transport cold foods.. Just use containers with tight fitting lids…. Good luck
Mopar
17. Apr, 2010
Buy some of those foil pans with lids. Cook stuffing and such in them , and put on the lid & go.
(or cook potatoes or whatever and then put them in the pan and cover.)
Pyrex makes glass ones with lids and those things like the pizza boy has to take them in so it stays really hot.
claudia g
17. Apr, 2010
well i just think cook everything and when you get to ur destination and if the turkeys cold or something ask them if you can use the oven to warm up the turkey and there you have it….
jtpoiyu91
17. Apr, 2010
In a train.
Master Why
17. Apr, 2010
I like the mother bird method. Eat it all and regurgitate it once I’m at the dinner table.
ashley
17. Apr, 2010
wrap it in foil
James Watkin
17. Apr, 2010
I transport my dishes in two coolers. One for the cold items and one for the hot items. Then anything that is too cold and needs warming can be zapped in the microwave (use glass containers to start with and you won’t have to switch bowls.). The turkey can be reheated in the oven.
Dude
17. Apr, 2010
I think its that you cook it put the stuff in the dish put the turkey in a pot in a truck than put the little things in laps of other people then when you get there you just unload it.
sandi k
17. Apr, 2010
if you fully cook your Turkey and other meats ( honey baked ham etc.) You would wrap them in plastic first them foil, this will prevent over cooking or drying out the meat. I would transport them in the serving dishes they are to be served in or a chaffing dish. do not pre cut the meat , all other items is simple minded. if you are worried about the items sliding around in the vehicle I would buy a three tier rack at SAM’s club and use bundgies. mostly it is a relaxed time and everyone will love what you bring anyway. Happy Thanksgiving.
ymmf
17. Apr, 2010
Since you are only going 45 min away, you can use a large cooler to keep the food hot. Coolers are GREAT for keeping stuff warm, as well as keeping food warm. I send hubby off with hot toaster strudels in the morning, and I take hot food to my sister too!
You need a large cooler (or 2 depending on amount of food) and you want to pack the heavier, sturdier dishes on the bottom (probably with lids).
I start by placing towels or a thin blanket on the bottom and side of cooler to provide even more insulation. Stick the containers and pots in with lids.
One way I help keep the stuff warm is to heat up dried, uncooked pinto beans in a small pillow case in the microwave. You can also use rice. Heat them on high for 4-5 minutes, until they’re pretty good and hot, but not steaming. Be careful handling them as they can get very hot.
Keep dishes from spilling by filling in any gaps with dish towels. Cover the top with more towels, and close the lid for transport. If it’s really heavy, make sure you get help to lift it in the car so it will not spill.
Good luck and Happy Thanksgiving!!!!!
xo
ymmf