Allowing meat to rest after cooking is very important if you want it to have the best texture and flavor. Poultry, including turkey, makes no exception. Roasted, grilled, fried, smoked….. all these cooking methods can make turkey taste amazing. Regardless of how you cook it, it’s essential to know how long to let turkey rest, and we’re sharing all the details!
Smoking a turkey results in finger-licking delicious flavor, But don’t ruin your efforts by skipping an important step – letting the smoked turkey rest before carving Proper resting times allow juices to redistribute for the juiciest texture
Resting smoked turkey is a must for optimizing moisture and tenderness. Don’t rush to carve or you’ll end up with dry meat and disappointing results. Follow proper timelines and techniques to let your smoked turkey reach its full potential.
Why You Must Let Smoked Turkey Rest
There are a few key reasons to let smoked turkey rest:
- Allows juices to redistribute and absorb back into the meat, preventing dryness
- Enables proteins to relax after cooking for tender texture
- Brings carryover cooking to completion as internal temperature rises
- Results in easier, cleaner carving
- Provides time for smoke flavor to permeate throughout meat
- Gives you flexibility if finishing side dishes or other meal components
Rushing the carved turkey to the table risks dry, tougher meat and sacrificed moisture. A little patience goes a long way.
How Long Should You Let Smoked Turkey Rest?
Recommended resting times for smoked whole turkey
- Small turkey (8-12 lbs): Rest 20 minutes
- Medium turkey (12-16 lbs): Rest 25-30 minutes
- Large turkey (16-20+ lbs): Rest 30-40 minutes
The larger the turkey, the more time it needs for resting Whole birds should rest at minimum 20 minutes Pieces like breast or legs need only 10-15 minutes.
If holding turkey longer than 1 hour before serving, tent loosely with foil and place in a cooler or oven set to warm.
Should You Cover Smoked Turkey While Resting?
Covering smoked turkey as it rests helps retain heat and moisture. However, this causes the skin to lose crispiness.
For best results:
- Rest uncovered if prioritizing crispy skin
- Lightly tent with foil if holding longer than 30 minutes before serving
- Wrap in foil then towels in a cooler to hold 1-2 hours
Just avoid fully sealing in foil or the steam will make the skin soggy.
Step-by-Step Guide to Resting Smoked Turkey
Follow this simple process:
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Remove turkey from smoker once internal temp hits 165°F in the thickest part of breast and thigh.
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Place turkey breast-side down on a cutting board or pan. Tent loosely with foil if desired.
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Allow turkey to rest for 20-40 minutes depending on size.
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Check internal temp with a meat thermometer before carving – it should reach 170°F.
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Carve turkey and serve immediately for highest quality results.
Why Resting Makes Turkey More Juicy
Ever cut into turkey straight from the smoker only to have it turn out disappointingly dry and tough? Resting prevents this by allowing the natural juices to redistribute and absorb back into the meat.
As turkey cooks, the heat causes the proteins to contract, forcing moisture out. During resting, these proteins relax and are able to reabsorb the expelled moisture.
skipping this rest period results in a loss of all those flavorful juices. Leaving your turkey untouched for at least 20-30 minutes makes a huge difference in tenderness and juiciness.
Resting Improves Overall Texture
In addition to moisture, resting also improves the overall texture and tenderness.
The heat of smoking causes the proteins to tense up and contract. Resting gives these proteins time to relax, loosening up the meat structure and resulting in a tender texture.
Rushing to carve without resting risks turkey that seems tough and chewy. Waiting patiently avoids this downfall.
Allows Smokey Flavor to Set In
Finally, resting gives time for the flavor you worked so hard to achieve through long, slow smoking to thoroughly permeate the meat.
Rushing to carve means you lose out on the chance for the smoke essence to develop fully throughout each bite. Nobody wants bland smoked turkey!
Troubleshooting Resting Smoked Turkey
Issues can arise if smoked turkey isn’t rested properly. Follow these tips if experiencing problems:
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Meat drying out – Rest longer, at least 30 minutes. Tent lightly with foil.
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Flavor lacking – Allow more resting time for smoke to absorb. Smoke longer during cook.
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Skin not crispy – Uncover while resting. Increase heat at very end of smoking.
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Too tough and chewy – Let rest 30-40 minutes minimum to relax proteins.
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Juices pool in pan – Rest turkey breast-side down. Tent with foil if holding longer.
With the right resting time and method, your smoked turkey will be perfectly juicy, tender and full of flavor. A little patience goes a long way!
Frequently Asked Questions About Resting Smoked Turkey
Still have some questions about this important process? Here are some common FAQs:
What if I need to hold the turkey longer before serving?
You can hold properly rested turkey in a cooler or warmed oven for 1-2 hours. Wrap in foil then dishtowels in a cooler. Keep oven at 170°F if holding there.
Can I skip resting if pressed for time?
It’s not recommended. Resting ensures juicy, tender meat. Allow at least 20 minutes even if rushed.
Should I make gravy while turkey rests?
Yes, making gravy is a perfect way to utilize resting time. The juices left in the pan are ideal for making flavorful gravy.
Can I leave turkey resting at room temp?
No, always rest turkey meat at proper serving temperature. Leaving at room temp risks bacterial growth.
Can I rest turkey in the smoker at low heat?
It’s best to rest out of the smoker for proper moisture control. The residual heat will continue cooking the turkey.
Smoked turkey deserves the gift of patience when it comes to proper resting. Follow the guidelines for your particular size bird and you’ll be rewarded with the juiciest, mosttender and flavorful holiday centerpiece.
Why Should You Let The Turkey Rest?
Each type of meat needs a different resting time, but the same principle applies.
As the turkey rests, the internal juices will be reabsorbed into the meat. Start slicing too soon and all those tasty juices will leak instead of staying in the meat.
The resting time will also enhance the flavor of the turkey.
Turkey is well done and safe to eat when it reaches an internal temperature of 165°F.
After you take it out of the oven, the residual heat left in the bird will continue to cook it a little more while resting. In fact, the turkey’s temperature can raise another 5-10°F after removing from heat.
This is another reason why resting time is important. Letting the turkey benefit from all that heat it accumulated results in juicier and better cooked meat.
How Long To Rest Deep Fried Turkey
A deep fried turkey can be carved after 20-30 minutes of resting. Be sure to take out of the fryer on paper towels.
This will allow the excess oil to drain and prevent the bird from becoming greasy and soggy.