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 alternative to roasting a fresh turkey that cuts down on prep and cook time. Fully cooked smoked turkeys are smoked low and slow to perfection, then vacuum sealed or packaged for reheating convenience. But how long should you reheat a fully cooked smoked turkey to ensure it’s piping hot and juicy?
Reheating Times for a Fully Cooked Smoked Turkey
A good rule of thumb is to allow about 10-15 minutes per pound to properly reheat a fully cooked smoked turkey in the oven. So for a 10 lb turkey, plan on 100-150 minutes at 325°F.
It’s important not to overcook the turkey when reheating or it will dry out, A meat thermometer inserted into the thickest part of the turkey should read 140°F when fully reheated The carryover cooking that occurs after removing the turkey from the oven will bring the internal temperature up to the recommended safe minimum of 165°F
Here are some more specific reheating guidelines based on turkey size:
- 8-12 lb turkey: Reheat at 325°F for 90-120 minutes
- 12-16 lb turkey: Reheat at 325°F for 120-150 minutes
- 16-20 lb turkey: Reheat at 325°F for 150-180 minutes
- 20-24 lb turkey: Reheat at 325°F for 180-210 minutes
Always rely on a meat thermometer over recommended cook times for the most accurate doneness readout. Ovens can vary quite a bit in how quickly and evenly they heat.
How to Reheat a Smoked Turkey Step-by-Step
Follow these simple steps for reheating a fully cooked smoked turkey
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Take the turkey out of the packaging and remove the giblet packet if included Rinse thoroughly with cold water and pat dry with paper towels.
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Place the turkey breast-side up on a roasting pan fitted with a rack. Tent loosely with aluminum foil.
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Preheat the oven to 325°F.
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Calculate the approximate reheating time based on the size of your turkey. Plan for 10-15 minutes per pound.
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Place the turkey in the preheated oven on the middle rack.
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After about half the time has elapsed, baste the turkey with pan juices if desired. Tent again with foil.
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Once the minimum recommended time has passed, begin checking the internal temperature of the turkey every 15 minutes. Insert the meat thermometer probe into the thickest part of the breast without touching the bone.
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Continue reheating until the thermometer reads 140°F. The temperature will climb to 165°F after resting.
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Let the turkey rest tented with foil for 15-20 minutes before carving. The internal temperature should reach the FDA-recommended 165°F for poultry during this time.
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Carve the turkey and serve immediately for maximum juiciness and flavor. Enjoy!
Tips for the Best Results
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Choose a high-quality fully cooked smoked turkey from a trusted seller like your local butcher shop or specialty market. The better the initial smoking, the better the reheated results.
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Allow the frozen turkey to thaw completely in the refrigerator over 24-48 hours before reheating. Don’t thaw at room temperature.
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Pat the turkey dry before roasting to help it reheat crispier. Rub with a little oil or broth if desired.
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Use a meat thermometer to track doneness instead of relying solely on time. Ovens vary in accuracy.
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Tent loosely with foil to prevent drying out. Add a little broth or water to generate steam.
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Let the turkey rest before carving so the juices redistribute evenly throughout the meat.
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Carve the turkey and serve it immediately for the juiciest, most flavorful results.
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Refrigerate leftover turkey within 2 hours and use within 3-4 days. Reheat additional portions to 165°F.
Why Reheat a Smoked Turkey?
There are several excellent reasons to choose a fully cooked smoked turkey instead of roasting a fresh one:
Convenience – A smoked turkey is ready to simply reheat and serve. No lengthy thawing, seasoning, stuffing, or monitoring required.
Juicier Meat – Slow-smoking results in exceptionally moist, tender meat infused with delicious smoked flavor.
Time Savings – Reduce active cooking time from over 4 hours for a fresh turkey down to just about 2 hours for reheating a smoked one.
Less Mess – Avoid having to clean up a dirty oven and messy pans after roasting a fresh turkey. Just quick reheating and easy cleanup.
Smaller Sizes – Smoked turkeys are available in smaller sizes like 8-12 lbs, ideal for a smaller gathering. Fresh turkeys are usually 20 lbs and up.
Delicious Leftovers – Enjoy smoked turkey sandwiches, casseroles, salads, and soup long after the main meal is over.
The Takeaway
Allow about 10-15 minutes per pound when reheating a fully cooked smoked turkey in a 325°F oven. Rely on a meat thermometer over recommended cook times to ensure the turkey reaches the safe minimum internal temperature of 165°F after carryover cooking. With just a little time and attention, you can enjoy incredibly juicy, flavorful leftover turkey from a conveniently smoked bird.
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 to Heat and Serve – Smoked and Fully Cooked Turkey
FAQ
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