What is the best way to transport thanksgiving dinner?

Question

I'm making everything then I need to travel with it for about 45 minutes. I have no idea how to organize cooking and get it all there without it turning out badly. What about the turkey? How do I cook it, transport it and then have it turn out ok? Thank you!!

Answer 1

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?

Answer 2

I did this for several years because my parents no longer traveled and my mother couldn't manage preparation of a large dinner. I made cranberry sauce & roasted the bird the day before, complete with stuffing and gravy. I removed the stuffing from the cavity and made gravy just as I would if we were going to eat it immediately. I removed the whole turkey breasts, legs and thighs from the carcass and placed them in a deep baking pan or roaster with some broth. I chilled everything and it all travels well in an ice chest or if it's cold where you live and you're not going very far, it'll do fine in the trunk of the car. I took the potatoes, yams, vegetables and other food uncooked and prepared it at my destination.
The gravy can be easily reheated on top of the stove in a saucepan. The stuffing and turkey can be reheated in the oven - use a slow oven (325) and keep the turkey meat covered with foil, shiny side in. Be careful not to overheat the stuffing as it may dry out too much. If unsure, add a few Tbsps of broth to the stuffing before placing in the oven.

Answer 3

First and foremost, make sure which ever way you transport it, that the person in charge is trustworthy and not hungry or all's you'll get is leftovers....lol.
Seriously, Cook the turkey first because it takes the longest or cook it 3/4 of the way and finish it where your going then par do the veggies and do the same thing. For me, the last thing I do is make the mash potaotes and serve them fresh from the stove. If your turkey is not stuffed and between 12 to 14lbs, cook it at 325 to 350 for approx 4 hours or until the thermometer reads 180 degrees. If you do not have a thermometer, make sure there is no pink juices running from the bird....ANYWHERE! Bigger birds18 to 20 lbs, approx 5 to 5 1/2 hours. Good luck.

Answer 4

Well, I was going to say in your stomach till I read the rest of your question.
Cut up the done turkey and put it back in the roaster, put it in a big box and wrap it with a bunch of newspapers or towels. It probably won't be hot when you get there, that is a long time.
Same with the casseroles, take them out of the oven and right into a box and wrap with newspaper. Make things that are not juicy so they will transport better. If anything does spill out the newspapers will catch it though.

Answer 5

I think it's probably too late since this is Thanksgiving Day! But if it's not... the way my Mom used to carry all of our hot dishes to the Grandparents was to use those "moon" blankets, the ones with silver on one side and black on the other? the silver side reflects the heat back, keeping the dishes hot. Same thing for the cold dishes. You can get them at any sporting goods store I believe. So since you don't have access to that, use good ol' aluminum foil with towels on top of them. I hope that helps.

Plus you can't go wrong by going to the source for cooking Turkey... Butterball! Look at this as a huge learning experience! YOU get to tell everyone what to do and where to go!!! Hope you have a wonderful day with your families and friends!

Answer 6

Make everyone come to the food rather than delivering it.
Obviously, that's not an option.
Remember that a turkey continues to cook when taken out of the oven. So time your roasting close to time you're heading out the door.

Make good use of your Ziploc bags and Tupperware for items that you can transport in them. Bring empty serving dishes along if you don't expect to have some at your destination.

Your hot foods shouldn't be put directly on your truck liner or your seats or floor of your vehicle. Spread a clean blanket out to place your hot items on. You can wrap each hot dish on a clean bath towel to keep food warm.

Transport your turkey in the roasting pan and place the bird on a platter for carving at your destination.
Transport your casserole dishes with lids. You can secure the lids by wrapping the dish tightly in aluminum foil or place the lids upside down onto their perspective dishes.

Place all serving spoons, forks, knives, carving instruments, etc. in a clean dish towel or small tablecloth and roll it up.

I hope some of my ideas help you.

Answer 7

I do this every year at Christmas. I prepare all of the food and I remove the meat from the turkey carcass, shred it and separate light from dark meat. I have everything hot and in foil containers with foil covering and the contents written in marker on the foil. I then put everything in a marine cooler. After laying everything down for the first layer of hot food, I place cutting boards across the top and go for the second layer of hot foods. When I get to my destination, the food is still hot because while a cooler keeps cold things cold, it also keeps hot things hot.

Answer 8

Lots of great tips already given, hope these few more of are help.

Use the foil pans to transport the the side menu items, but double them to support the weight.

Stuffing the turkey will keep the temperature at a more even level during travel time.

Coolers are your best option, be careful when you open them as moisture and heat will come busting out when opened at your destination. You may have to trade crispy skin for hot, ready to serve meat. (well now, there's a sentence I don't type often) Use a spanking clean cooler, rinsed out with hot water right before packing, line bottom with foil, place in wire grate to hold bird, set turkey in and close lid. Bring or request a platter for serving.

Lastly, don't pack a cold car. A cooler will hold a temperature, not make it higher.

Answer 9

I suggest using an insulated bag for the turkey and then placing the bag inside of an ice chest. This well help preserve the hot temperature of the bird as it comes out of the oven. Conversely, one could allow the meat to cool, refrigerate the meat and then transport it cold in an ice chest and rewarm the meat before the meal.

Answer 10

I find the best way is by the Turkey's own legs. Pick up the turkey and place it on the floor beside the stove. Then stomp your foot on th ground to get the Turkey's attention, then in a firm tone say "Tom! Get up and march!" If you say it just right the turkey will get up and walk in the direction you point. It will even hop into the backseat of the car and buckle up for the transport.

You can also say in a firm tone. "Tom, Riverdance!" and watch Tom perform.

Answer 11

Hi,

Buy an electric cool/ hot box for the car.

Fill it with hot food and plug it in then it should still be hot on arrival.

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Q.

Why do all Americans say 'Making a turkey'? there is no making involved, nature made it, the slaughter house prepared it, you are only cooking it.