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.
Smoked turkey is a delicious and convenient choice for holidays and gatherings. The rich, smoky flavor and moist, tender meat make it an instant crowd-pleaser. However, properly reheating smoked turkey can be tricky. You want to make sure it’s heated through without drying out the meat. Follow this complete guide for tips on safely reheating smoked turkey to juicy perfection.
How Long Should You Heat a Smoked Turkey?
The reheating time needed for a smoked turkey depends on several factors
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Turkey Size – A small 10 lb. turkey will reheat faster than a large 20 lb one Check the size to estimate time.
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Oven Temperature – The lower the temp, the longer to reheat. Higher temps speed up the process but can dry out the meat.
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Frozen or Thawed – A frozen turkey will take significantly longer. Defrost first for quicker reheating.
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Whole or Parts – Reheating a whole turkey takes longer than just reheating portions.
As a general guideline, these are typical reheating times:
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10-15 lb turkey at 325°F: About 1.5 to 2 hours
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15-20 lb turkey at 325°F: Around 2.5 to 3 hours
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Whole turkey at 250°F: Approximately 4 hours or longer
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Turkey breast at 325°F: 45 mins to 1 hour
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Leftover slices at 350°F: 15-20 minutes
Monitor the turkey’s internal temperature and adjust oven time up or down to reach the safe final temperature.
What is the Best Oven Temperature for Reheating?
250-325°F is ideal for safely and thoroughly reheating smoked turkey without drying it out. Some key tips:
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For whole turkeys or large pieces, 250-275°F is best. The gentle, low heat reheats the center without overcooking the outer meat.
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For smaller portions like slices or shredded meat, 325°F works well. The higher heat quickly warms these thinner pieces.
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Never exceed 350°F, as this dries out turkey meat very quickly.
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Make sure to cover the turkey or pieces with foil. This prevents drying and helps hold in moisture.
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Allow a rest time of at least 15-20 mins after reheating so juices can redistribute evenly.
Finding the right balance of temperature and time ensures your reheated smoked turkey stays tender and juicy.
What is the Proper Internal Temperature for Reheated Turkey?
Unlike cooking raw turkey to 165°F, you only need to reheat pre-cooked smoked turkey to 140°F internally. This is hot enough to kill any bacteria without over-drying the meat.
To check the internal temp, use an instant-read meat thermometer. Insert it into the thickest part of the breast or thigh without touching the bone.
Once the thermometer reads 140°F, the turkey can come out of the oven. The temperature will rise another 5-10°F as it rests.
For optimal safety and texture, target an internal temp of 145-150°F after resting. Going above 155°F risks drying out the turkey.
Step-by-Step Guide to Reheating Whole Smoked Turkeys
Follow these simple steps for perfect whole smoked turkey every time:
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Remove turkey from fridge 1 hour before reheating so it starts closer to room temp.
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Preheat oven to 250-325°F. 325°F works for 10-15 lb birds, 250°F for larger turkeys.
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Cover turkey tightly in foil. Tent foil over breast and wrap around body.
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Place turkey breast-side up in a roasting pan. Insert meat thermometer in thickest part of breast.
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Roast turkey for estimated time based on weight and temperature. Start checking temp after about 1 hour.
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When the thermometer reads 140°F, remove turkey from oven. Double check temp in a few spots.
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Let turkey rest 20-30 mins loosely covered in foil. The temperature will rise and juices redistribute.
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Carve turkey and serve immediately for incredibly juicy, tender meat. Enjoy!
The low roasting temp and foil tent are key for keeping that smoky flavor and moisture locked in.
How to Reheat Leftover Smoked Turkey Pieces and Slices
Leftover individual pieces of smoked turkey like the breast, legs, wings, or slices reheat a bit differently than the whole bird. Here are some reheating guidelines:
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Oven: Place pieces or slices on a sheet pan lined with foil. Cover with more foil. Bake at 325°F until warmed through, 15-25 mins.
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Microwave: Put turkey portions in a microwave-safe dish, cover, and microwave on Medium, checking often, until 165°F, about 1-3 mins per serving.
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Stovetop: Heat turkey slices in a skillet over medium-low heat with a little butter, broth or gravy until warm and crispy, 5-8 mins.
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Slow cooker: Combine turkey pieces with sauce or gravy in a slow cooker, cover, and cook on Low 2-3 hours until 165°F.
These quick reheating methods prevent dry leftover turkey. Just watch portions closely and reheat only until hot.
How to Tell if Your Smoked Turkey is Bad or Unsafe to Eat
If reheated properly, smoked turkey stays fresh 3-4 days refrigerated. But how can you tell if your turkey has gone bad? Watch for these signs:
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Slimy texture – Spoiled turkey feels sticky or slimy. Good turkey feels firm and dry on the surface.
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Odd odor – Discard turkey with a rancid, sour, or ammonia-like smell.
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Change in color – Grey, green, or blue discoloration indicates mold or bacteria.
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Expired sell-by date – Smoked turkey keeps 1 week past its sell-by date when refrigerated. Discard if older.
When in doubt, throw it out! Don’t risk eating turkey that shows any signs of spoilage.
Letting the Turkey Rest After Reheating is Crucial
Allowing the smoked turkey to rest after reheating, just like after roasting, is vital. The resting period of 20-30 minutes outside the oven allows the juices that were heated and loosened to redistribute back into the turkey meat.
Skipping this resting step can lead to incredibly dry turkey as the juices run out when you cut into it. Be patient and let it rest for best results.
In Summary
Reheating smoked turkey so it turns out moist and delicious simply takes a low, slow approach. Use an oven temp of 250-325°F and heat until the internal temperature reaches 140°F. Allow plenty of time based on the turkey’s size and use foil to prevent drying. Rest before carving.
Follow these guidelines and your leftover smoked turkey will taste just as amazing the second time around. So go ahead and enjoy those turkey sandwiches and soups without worry. Just remember to reheat properly and your turkey will continue shining as the star of the meal.
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.
