Heres how to reheat a smoked turkey without drying it out. Its the easiest way to get a perfectly moist, tender and delicious turkey every time!
We reheat a smoked turkey every year for Thanksgiving and it couldnt be easier. It really is one of the secrets to keeping the holiday stress-free.
The best part about it, other than the delicious smoked flavor, is that the smoked turkey comes fully cooked. All you have to do is reheat a pre-cooked turkey in the oven and you have a perfect turkey every time!
And just like your favorite smoked meats, the smoky flavor of hickory, applewood, maple or cherry wood penetrates all the way through the turkey for smoky goodness in every bite.
While there are a few tips and tricks for keeping it moist, the reheating process is so easy anyone can do it.
A smoked turkey is the crowning jewel of many holiday feasts. Its rich, savory flavor and tender, juicy meat make it a favorite for special occasions. While delicious straight from the smoker, leftovers require proper reheating to avoid drying out. Follow this guide to learn techniques for warming up a smoked turkey while maintaining moisture and texture.
Key Factors That Impact Reheating Time
Several elements influence how long it takes to warm a smoked turkey:
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Size – A large 15+ lb bird takes longer than a smaller 10 lb one. Plan for extra time with bigger turkeys.
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Shape – Compact, rounded birds heat faster than irregular or flat-shaped ones.
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Meat thickness – Thicker breast and thigh areas require more time to warm through than thinner sections. Watch temperatures closely.
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Serving temperature – Heating to a hot 140°F takes less time than warming to 120-130°F for light snacking
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Cooked status – Fully-cooked smoked turkeys just need warming unlike raw ones requiring thorough cooking.
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Sliced vs whole – Sliced or chopped meat warms quicker than a whole intact turkey.
While time ranges provide an estimate, using a meat thermometer is vital for determining true doneness. Warm until 140°F for safe serving.
Oven Warming Method for Whole Smoked Turkey
The oven allows even, gentle warming for a whole smoked turkey:
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Prepare – Remove turkey from fridge 1 hour before warming to take chill off. Keep wrapped.
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Preheat oven – Heat oven to 300-325°F. Higher temps risk drying out the exterior.
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Cover – Place turkey breast-side up on a rack in a roasting pan. Tent turkey loosely with foil.
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Warm – Roast 30-45 minutes until breast meat reaches 140°F on a thermometer.
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Rest – Let turkey sit 10 minutes before uncovering to finish warming and crisp the skin.
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Serve – Carve turkey; the meat should be heated through without drying out.
Estimating Warm-Up Time for a Whole Smoked Turkey
For a 10-15 lb smoked turkey, approximate oven warming times are:
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300°F oven – 45 mins to 1 hour 5 minutes
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325°F oven – 35 to 50 minutes
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Watch the thermometer, not the clock. Pull turkey when breast is 140°F.
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Add more time if turkey is very large, icy cold, or you want it piping hot.
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Let it rest 10 minutes before serving.
Microwave Reheating for Leftover Smoked Turkey
Microwaving is fast and convenient for warming leftover sliced or chopped smoked turkey:
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Portion – Place 4-6 oz servings of turkey on microwavable plates. Add a splash of broth or drippings.
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Cover – Cover each plate with a paper towel or vented plastic wrap.
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Microwave – Heat on High in 30 second intervals until warmed through, 1-2 minutes max.
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Check – Test sections to ensure turkey reaches 140°F internally.
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Combine – Toss turkey pieces with gravy or sauce to serve.
Microwave Warming Times for Leftover Smoked Turkey
As a general guide for microwave reheating:
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4-6 oz serving – 45 secs to 1 min 15 secs
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8 oz serving – 1 min 15 secs to 1 min 45 secs
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12 oz serving – 1 min 45 secs to 2 mins 15 secs
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Timings vary based on wattage; know your microwave.
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Check for doneness before serving.
Helpful Tips for Warming up Smoked Turkey
Follow these useful tips for properly warming delicious smoked turkey:
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Always use a food thermometer, not just time, to gauge doneness.
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Warm slowly at 300-325°F to prevent drying out the lean meat.
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Loosely tent turkey with foil while oven warming to retain moisture.
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Let roasted turkey rest 10 minutes before carving for juicier meat.
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Slice or chop turkey and reheat smaller portions quickly in the microwave.
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Add broth or drippings when microwaving to prevent dryness.
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Never microwave a whole intact turkey or large section more than a few minutes.
With the right gentle approach, you can savor leftover smoked turkey with the same moist tenderness as fresh from the smoker. Enjoy the delicious flavor all holiday season long!
Here’s what you’ll need
- Smoked turkey – be sure to get a fully cooked smoked whole turkey. It will say it right on the label.
- Water – one or two cups of water in the bottom of the roasting pan creates a moist environment inside the pan and helps maintain juiciness. You can also substitute chicken broth for more flavorful drippings.
- Flavorings – this is purely optional. You can reheat the turkey as is, or add a few sprigs of fresh herbs or wedges of orange or lemon inside the cavity.
- Roasting pan – use a shallow roasting pan or baking dish large enough to fit a whole turkey.
- Roasting rack – to keep the turkey from sitting in the liquid in the bottom of the pan.
- Aluminum foil – to tent the turkey and seal in the moisture while reheating. This helps keep the turkey from drying out.
- Meat thermometer – a probe thermometer is the best way to know when your turkey is done.
- Preheat the oven to 325°F and adjust the oven racks to make room for the roasting pan.
- Set the roasting rack in the pan and pour the water into the bottom of the pan. Place the turkey on the rack, breast side up. Cover the pan with foil and seal around the rim.
- Heat the turkey for 2 to 3 hours or until the internal temperature reaches 165°F.
- Remove the turkey from the oven and let it rest for 15 – 20 minutes to redistribute the juices before carving.
Note: If you are using a leave-in meat thermometer, place the probe in the thickest part of the turkey before covering it with foil. Be sure to leave the probe wire outside of the foil so you can connect it to the external monitor to keep an eye on the temperature of the turkey.
To keep your smoked turkey moist and tender, place it on a rack in a roasting pan with a little water in the bottom. Cover it with foil and reheat it in a low oven.
It will take 2 to 3 hours to reheat a smoked whole turkey depending on the size of the turkey. The best way to tell when its done is to use a meat thermometer.
Reheat a fully cooked smoked turkey in a 325°F oven until the internal temperature of the meat reaches 165°F according to USDA guidelines.
No. Since the smoked turkey is already fully cooked, it would be overcooked and dry by the time the stuffing is cooked through. Bake the stuffing separately in a casserole dish.
Grocery store – dont count on finding smoked turkeys stocked in your local grocery store. Go to the meat department and place an order a week or two before you plan to cook the turkey.Restaurant – check with a local smokehouse or BBQ restaurant. They will sometimes smoke whole turkeys that you can order and pick up for holidays.Online – you can also buy fully cooked whole smoked turkeys online. They will generally ship frozen and need to be thawed before cooking.
Thaw your frozen whole smoked turkey in the refrigerator for 3 days. You can thaw a turkey more quickly in cold water (allow 30 minutes per pound), but dont thaw a turkey at room temperature.
- To carve at the table, place the whole turkey on a serving platter and garnish it with fresh rosemary, cranberries and oranges for a festive look.
- Or carve the turkey into thick slices in the kitchen and place the light meat from the turkey breasts and the dark meat from the thighs on the tray. Add the turkey legs or drumsticks and wings and garnish with herbs.
- Serve with all your favorite side dishes – gravy, stuffing, cranberry sauce, rice and potatoes. Add a ham as a second main dish for large gatherings.
- For something different, serve smoked turkey at your next barbecue. You can reheat the turkey in the oven while you cook other meat, poultry, fish or vegetable kabobs on the grill.
- Smoked turkey leftovers make the best sandwiches! Or use a leftover smoked turkey leg or wing to season collard greens.
How do you warm up a smoked turkey without drying it out?
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