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In Reply to: Help Help Help Help PLEASE posted by Liz on November 22, 2011 at 08:57:55:
Cook it proper, save your drippings and giblets and such. When breast is 155-160 thigh 170ish, put bird in a sturdy plastic bag that won't leak and into a cooler on a bed of ice and some around it too. Cool as fast as you can to hold juices in the bird. To re-heat they won't need to cook it. Just heat at 275-300 til internal temp gets to serving temp of 150-160, flash it at the end to crisp up skin if needed. Best and only way to go.
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