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 centerpiece for holidays, special occasions, or anytime you want to enjoy its signature smoky flavor. However, properly reheating a pre-cooked smoked turkey can be tricky. Overheating it risks drying out the meat, while underheating leaves it unsafe to eat.
So how long should you warm up a smoked turkey? Here’s a complete guide to safely and perfectly reheating smoked turkey.
Why Low and Slow Is Best
The key to reheating smoked turkey without drying it out is using a low temperature and slow cooking time. High heat causes moisture loss and uneven cooking.
Experts recommend reheating smoked turkey between 250-325°F Any hotter risks overcooking the outer meat before the inside is heated through.
At 250°F, plan on about 2.5 hours to reheat a 10-12 lb smoked turkey. Go up to 325°F to reduce time to around 1.5-2 hours. But don’t exceed 325°F.
Slow warming gives the turkey time to heat gradually from the outside in. The meat stays tender and juicy throughout.
Target Internal Temperature
When reheating smoked turkey, you want to reach an internal temperature of 140°F. Use an instant-read thermometer to check doneness.
Insert it into the thickest part of the breast or thigh, without touching bone. 140°F ensures any bacteria are killed while preventing overcooking.
The USDA says poultry needs to reach 165°F when initially cooking it. But since smoked turkey is pre-cooked, you just need to reheat it to 140°F for food safety.
Monitoring Temperature Progress
To keep an eye on internal temp, use a remote probe thermometer. The leave-in probe lets you track the turkey’s progress without constantly opening the oven.
Place the probe in the breast or thigh before heating. Set the thermometer alarm to go off when the turkey hits 130-135°F. Then let it rest to 140°F.
Checking temperature early and often prevents over or under-shooting your target. Make small adjustments to oven temp if needed.
Resting After Reheating
Once the smoked turkey hits 140°F, remove it from the oven and let it rest for 20-30 minutes.
This resting period allows juices that were stirred up during reheating to redistribute evenly throughout the meat. Skipping this step causes dryness.
Tent the turkey with foil while resting. The insulating foil keeps it piping hot for carving and serving. Don’t slice into the turkey right away.
Maintaining Moisture
To prevent the smoked turkey from losing moisture during reheating, keep it tightly covered in foil.
Foil traps in steam and lets the turkey essentially re-smoke itself. The juices released by the meat also baste it as it heats.
For even more protection, you can place the foil-wrapped turkey in a roasting pan with 1/2 inch of chicken or turkey broth. The additional liquid further moisturizes.
Carving and Serving Hot
Once rested to 140°F, the smoked turkey is ready to carve and serve! Use an electric knife for easy, clean cuts.
Slice the breast meat across the grain into thin pieces. Be sure to get all the delicious dark leg meat off the bones too.
Serve the reheated smoked turkey immediately while hot. Accompany it with classic sides like mashed potatoes, stuffing, and cranberry sauce.
Step-By-Step Reheating Guide
Follow this simple step-by-step process for flawlessly reheated smoked turkey:
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Preheat oven to 250-325°F.
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Remove turkey from packaging. Place breast-side up on roasting pan.
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Tent tightly with heavy foil to seal in moisture. Add broth to pan if desired.
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Insert probe thermometer into thickest part of breast, avoiding bone.
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Roast turkey until probe reads 135-140°F, about 1.5-2.5 hours.
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Remove turkey from oven when probe hits 140°F. Let rest 20-30 minutes.
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Remove foil, carve turkey, and serve immediately. Enjoy!
Storing and Freezing Leftovers
Leftover smoked turkey will keep refrigerated for 3-4 days. Slice off meat and store in air-tight containers.
For longer storage, divide meat into meal-size portions and freeze up to 3 months. Thaw in the fridge before reheating.
Only reheat leftovers once for safety and quality. Refrigerate again or discard the remains after a second reheating.
Reheating Leftover Slices
To reheat leftover sliced smoked turkey meat, use the microwave or oven:
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Microwave: Place slices on a microwave-safe plate. Cover with a damp paper towel. Microwave on Medium for 2-3 minutes until hot, flipping halfway.
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Oven: Put slices in a baking dish, cover with foil, and bake at 325°F for 10-15 minutes until heated through.
Avoid over-nuking the meat – microwave just until warm or it will dry out. Add a splash of broth when reheating for a moister result.
Make an Epic Smoked Turkey Sandwich
Leftover smoked turkey also excels in sandwiches and wraps. Layer it on bread or a tortilla with cheese, lettuce, tomato, avocado, and condiments.
Toast or grill the sandwich to melt the cheese and add crispy texture. Customize it to satisfy any palate for an easy reheated turkey meal.
Enjoy Hassle-Free Smoked Turkey Anytime
With proper low-and-slow reheating, you can serve flawless smoked turkey year-round for holidays, game days, or weeknight dinners.
Follow these expert tips for keeping your turkey tender and juicy. Let the smoky aroma and taste transport your meal to new heights of flavor.
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?
FAQ
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