I tested 4 ways to cook store bought smoked turkey legs and the results were surprising!
With the holidays approaching, turkey legs are in high demand and quite popular. But what is the best way to prep and cook them? Starting from scratch can be a mess and time consuming so I tested 4 ways to reheat store bought smoked turkey legs to find out which method was the best and why.
In this blog post, I will cover and evaluate the 4 methods I chose: oven baked, air fried, smoked and grilled. I will also explore some frequently asked questions about store bought smoked turkey legs.
Smoked turkey is a delicious and impressive centerpiece for any festive meal. When perfectly cooked it has a tender juicy texture and deep, smoky flavor that is truly hard to beat. However, pairing smoked turkey with the right side dishes and serving suggestions is key to creating a memorable feast. In this complete guide, we will cover everything you need to know to serve smoked turkey successfully.
Choosing and Preparing the Turkey
When selecting your turkey, opt for a high-quality bird that has not been injected with broths or solutions, as these excess liquids will negatively impact how the turkey takes to smoking. Free-range and organic turkeys offer premium flavor. Allow 1-1.5 pounds of turkey per guest, and pick a size that will fit comfortably in your smoker.
Before smoking, brine the turkey for 12-24 hours in a saltwater solution to infuse it with moisture and seasonings Pat the skin dry thoroughly before smoking Rub the turkey all over with olive oil and generously season it inside and out with salt, pepper and your favorite herbs and spices.
Set up your smoker to maintain a temperature between 225-275°F using your preferred wood chips, chunks or pellets Fruit woods like apple, cherry and pecan work well with turkey Place the turkey on a rack in the smoker breast side up and insert a probe thermometer into the thickest part of the breast, taking care not to touch the bone.
Smoke the turkey until the breast reaches 160°F and the thighs reach 175°F, about 3-4 hours depending on the size. The turkey is done when the juices run clear and the leg moves freely. Allow the turkey to rest for 30 minutes before carving.
Serving Suggestions for Perfectly Cooked Smoked Turkey
A juicy, flavorful smoked turkey deserves to take center stage on your holiday table or at any celebratory meal. Follow these tips for serving it beautifully:
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Carve the turkey in the kitchen, neatly slicing the breast meat and legs into perfect portions. Arrange artfully on a large platter.
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Offer a sauce on the side, like a tangy cranberry chutney, spicy bbq sauce or rich turkey gravy. Let guests drizzle to taste.
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Scatter fresh herbs like parsley, thyme or sage around the platter for color and aroma. Place citrus wedges nearby to brighten the plate.
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Serve the turkey platter as a stunning family-style centerpiece. Allow guests to help themselves and pass portions around the table.
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For more formal dinners, plate individual portions of turkey with spoonfuls of stuffing, ladles of gravy and side dishes.
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Have carving sets and sharp knives on hand so you can easily carve more turkey as needed.
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Keep reserved smoked turkey warm in a 200°F oven in case you run out of carved meat and need to quickly prepare more.
12 Delicious Side Dishes to Pair with Smoked Turkey
A perfectly smoked turkey deserves accompaniments with flavors that complement (not overpower) the exquisite taste of the meat. Consider these 12 side dish options:
Classic Pairings
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Cornbread Stuffing – Savory, herb-infused stuffing is a natural match for smoked turkey. Bake it separately in a casserole dish for the best texture.
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Mashed Potatoes – Creamy, smooth mashed potatoes balance the smoky flavors beautifully. Jazz them up with sour cream, cheese and roasted garlic.
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Turkey Gravy – You can’t go wrong with rich, homemade gravy using pan drippings from the smoked turkey. Whisk in flour to thicken.
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Cranberry Sauce – Tart, bright cranberry sauce cuts through the richness of the turkey. Try fresh cranberry relish for texture.
Vegetable Sides
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Green Bean Casserole – This comforting classic with creamy mushroom sauce is a holiday tradition.
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Roasted Root Vegetables – Earthy, caramelized carrots, parsnips, Brussels sprouts and more bring color and natural sweetness.
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Creamed Spinach – Wilted spinach in creamy béchamel sauce makes an elegant, indulgent side.
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Honey Glazed Carrots – Glazed baby carrots lend a touch of brightness.
Salads and Starches
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Waldorf Salad – Crisp apples, celery, grapes and walnuts tossed in a creamy dressing create a refreshing salad.
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Wild Rice Pilaf – Nutty wild rice with herbs and vegetables provides texture and flavor.
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Roasted Sweet Potatoes – naturally sweet, caramelized roasted sweet potatoes pair perfectly with smoked turkey.
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Buttery Dinner Rolls – Fresh, warm rolls are perfect for sopping up turkey juices and gravy.
Creative Touches
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Corn Pudding Souffle – For something different, a sweet, fluffy corn souffle provides a pleasant contrast.
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Fruited Quinoa Salad – Protein-packed quinoa salad with dried fruits adds a unique twist.
Carving Tips for Smoked Turkey
Carving a beautifully cooked smoked turkey is an art. Follow these tips and tricks:
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Let the turkey rest at least 20-30 minutes before carving. This allows juices to redistribute evenly.
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Carve in the kitchen, not the dining table. It can be messy, so you don’t want juice dripping on your holiday linens.
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Start by cutting the turkey where the leg meets the body. Pull the leg away, then neatly slice the leg meat off the bone in perfect portions.
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Next, remove the wing at the joint and cut the wing meat away in one piece. Repeat on the other side with the other leg and wing.
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Now slice the breast meat. Use a sharp carving knife to neatly cut thin, even slices.
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Arrange slices nicely on a serving platter. Pour juices from the carving board on top of the sliced meat.
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Serve white and dark meat together, as both have wonderful juicy qualities after being slowly smoked.
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Slice as much meat ahead of time as possible, reserving some turkey thighs and legs to slice tableside for a dramatic flourish.
Safely Storing Leftover Smoked Turkey
Smoked turkey keeps well for 4-5 days refrigerated, and 2-3 months frozen. Follow these tips:
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Allow turkey to cool completely before refrigerating. Store within 2 hours of cooking.
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Carve turkey off the bone before storing. Slice breast meat and separate other pieces.
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Portion turkey into shallow airtight containers. This prevents drying out.
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Use leftover turkey within 4 days.
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Freeze extra turkey in air-tight freezer bags or containers up to 3 months.
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Defrost frozen turkey in the refrigerator overnight before using. Cook to 165°F.
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Reheat leftovers to 165°F. Slice and add to soups, salads, sandwiches, and casseroles.
Creative Ways to Use Leftover Smoked Turkey
Leftover smoked turkey offers amazing possibilities to create new meals throughout the week. Get creative with these ideas:
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Smoked Turkey Sandwiches – Layer sliced turkey with cranberry sauce, stuffing and mayo on crusty sourdough.
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Smoked Turkey Chef Salad – Toss chopped turkey with mixed greens, cheese, nuts, fruit and vinaigrette.
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Smoked Turkey Casserole – Combine chopped turkey, vegetables, rice or pasta and cheese sauce.
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Turkey Tetrazzini – Mix spaghetti, turkey, mushrooms and sherry- Parmesan sauce.
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Turkey Tortilla Soup – Simmer smoked turkey in seasoned broth with veggies, chiles and tortilla strips.
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Smoked Turkey Pizza – Top baked pizza dough with smoked turkey, barbecue sauce, red onion and mozzarella.
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Turkey Pot Pie – Make an easy creamy pot pie filling with turkey, frozen vegetables and gravy.
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Day-After-Thanksgiving Turkey Sandwich – The classic sandwich with turkey, cranberry sauce, stuffing and mayo on toasted bread.
When served alongside creative, complementary sides and used creatively, leftover smoked turkey is incredibly versatile. With proper storage and reheating, you can enjoy its amazing flavor all week long after the big feast.
Follow this complete guide to select, prepare, carve and serve smoked turkey and you are guaranteed success at your next meal. Enjoy this fantastic centerpiece from prepping to plating and beyond.
How long does it take to reheat turkey legs?
Like any protein you cook, the time it takes to preheat the turkey legs will be determined by the size of the leg and how hot you are cooking at.
It is always best to use a meat thermometer to make sure things are cooked to the proper internal temperature. Never rely on time alone. Trust me I’m speaking from experience and heart-ache!
For this method start by removing the turkey leg from the packaging and patting it dry with paper towels. There is no need to wash the turkey leg but feel free to rinse in cold water if you prefer.
These turkey legs can often taste bland so I like to season them lightly with an all purpose low sodium bbq rub or poultry seasoning.
Place the turkey leg on a wire cooking rack on top of a baking sheet and cook at 350°F until an internal temp of 165°F. This took me about 35 minutes.
The turkey legs are already safe to eat as they are pre cooked but taking them to 165°F ensures they are cooked through and hot.
To keep the turkey leg moist, place a foil pan underneath with some chicken broth. As the chicken broth warms and starts to create steam, it will help the turkey from drying out.
The result of this method was what I expected. The turkey leg was nice and baked, had a smoky flavor and was warm throughout.
To air fry, remove your turkey leg from the packaging, pat dry with paper towels, then cover in olive oil and lightly season with bbq or poultry seasoning.
You will need to find an air fryer that’s large enough to hold the turkey leg. Cook your turkey at 375 °F until the internal temp is 165°F.
You should flip the leg a few times during this process to make sure both sides are evenly cooked. The result are a tender and hot turkey leg with crispy skin in about 20 minutes! This is one of my favorite methods.
Even though turkey legs come pre smoked, smoking them again really wakes up the smoke flavor. Season the turkey with an all purpose bbq rub and smoke at 225°F until the internal temperature reaches 165°F. I used my pellet smoker with apple wood pellets.
Fruit woods like apple and cherry are delicate and are great smoking woods for turkey. For a stronger smoke flavor, try hickory or mesquite.
I also brushed on some bbq sauce towards the end of the cook and raised the temperature of the smoker to 275°F to let the sauce tack up on the meat before removing. This method really created something you’d find at Disney World or a state fair.
The grilled turkey legs were also delicious because the grill imparts that flavorful char on the outside of the meat. The turkey also had a great texture.
Coat the turkey legs in olive oil and season them with a bbq rub. With the grill at medium heat, cook the legs, flipping back and forth a few times until reaching an internal temperature of 165°F.
How to cook store bought smoked turkey legs.
Since store-bought smoked turkey legs are already pre cooked, we are essentially warming them back up to temperature. I find that the method in which you do that makes all the difference. Avoid the microwave as it will dry out the turkey and make the skin rubbery.
HOW TO COOK A PRE-SMOKED TURKEY LEG IN THE OVEN
FAQ
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