What’s not to love about smoked turkey? You get tasty and tender meat, and the smoky flavor is just irresistible. Even better, smoked turkey is healthier and has less calories than most other smoked meats, meaning you can indulge without feeling guilty.
Is good smoked turkey hard to find in your area? If so, you should consider making your own smoked turkey. It’s not as hard as you might think, and to prove it, we are about to show you how to smoke a turkey on a grill or smoker at home.
Smoking a turkey produces incredibly moist, tender, and flavorful meat when done right. An often overlooked but critical step is letting the turkey rest before carving and serving. Resting gives time for juices to redistribute and allows smoky flavor to permeate the meat. But exactly how long can a turkey rest after smoking before you need to worry about food safety?
Why Letting a Smoked Turkey Rest is So Important
After spending hours carefully smoking a turkey at low temperatures, it may be tempting to dive right in and start carving as soon as it comes off the smoker. However, this is a mistake if you want juicy, tender meat Smoked turkey needs time to rest. Here’s why
-
During smoking heat causes the proteins in the meat to tighten, squeezing out moisture. Resting allows them to relax and reabsorb the juices.
-
If sliced immediately, the built up juices will run out onto the cutting board instead of staying inside the meat.
-
Resting allows the smoky flavor imparted during smoking to distribute evenly throughout the turkey.
-
It gives time for carryover cooking to finish without drying out the meat. The internal temperature will continue rising 5-10°F after removed from the heat.
-
Shorter rest times can result in drier meat, especially on the breast.
So resting is clearly vital for maximizing moisture and flavor. But how long can you safely rest a smoked turkey before bacteria become a concern?
Recommended Minimum Resting Time for Smoked Turkey
The recommended minimum resting time for smoked turkey is:
-
20 minutes
-
30 minutes for small 10 lb birds
-
Up to 40 minutes for very large 20 lb birds
A good rule of thumb is to allow at least 20 minutes rest time per 5 pounds of turkey weight. You want to make sure all the juices have time to redistribute.
Always rest breast-side down on a cutting board. The thick breast meat benefits most from juices redistributing back into it.
Maximum Safe Resting Time for Smoked Turkey
So what is the max safe resting time before you need to worry about bacteria growing? Follow these food safety guidelines:
-
Rest for up to 2 hours if the turkey remains above 140°F the entire time. Check the temperature occasionally.
-
After 2 hours above 140°F, the turkey should be refrigerated.
-
If the temperature drops below 140°F at any point, refrigerate immediately.
-
When refrigerating, carve turkey into smaller pieces first for faster cooling.
You can help maintain the turkey temperature during extended resting by:
-
Double wrapping in foil then placing in an insulated cooler
-
Keeping it near a heating vent or other warm area
-
Placing in an oven preheated to lowest setting then turned off
If reheating is needed before serving, reheat thoroughly to an internal temperature of 165°F.
Step-by-Step Guide to Resting Smoked Turkey
Follow these simple steps for perfectly rested smoked turkey:
-
When the internal temperature in the thickest part of the thigh reaches 165°F, transfer the turkey from the smoker to a cutting board or platter, breast-side down.
-
Tent loosely with aluminum foil if desired, but leave uncovered for the best crispy skin.
-
Let rest for 20-40 minutes depending on size. The meat will continue cooking 5-10°F during this time.
-
After resting, remove any foil and carefully slice the turkey against the grain of the meat.
-
Serve immediately for maximum juiciness.
-
Refrigerate within 2 hours or if the temperature drops below 140°F.
Should You Cover the Turkey While Resting?
For best results, allow the turkey to rest uncovered. This helps preserve the crispy smoked skin. Lightly tenting foil over the top can help retain heat if resting for longer periods or if conditions are cold or windy.
However, fully wrapping in foil traps steam which will make the skin soggy and less crisp. Only tightly wrap in foil if you won’t be serving the turkey right away and need to hold it hot after initial resting.
Tips for Better Resting Results
Follow these tips for superior rested smoked turkey:
-
Always rest breast-side down so juices move back into breast meat.
-
Use a wooden cutting board which will wick away any escaping moisture.
-
Keep rested turkey in a warm spot like near a heating vent to prevent cooling.
-
Lightly tent foil to retain heat if resting longer than 30 minutes.
-
Leaving turkey uncovered keeps the skin crispy.
-
Carve across the grain for tender slices.
-
Serve immediately after resting for best texture and flavor.
How Long Can Smoked Turkey Be Left Out?
Smoked turkey should not sit at room temperature for more than 2 hours. As mentioned above, it needs to remain above 140°F during resting.
After 2 hours in the danger zone between 40°F and 140°F, bacteria can multiply quickly. If the turkey won’t be served right away, it must be refrigerated.
When storing leftovers, divide into smaller portions and refrigerate within 2 hours of cooking. Use within 3-4 days. Frozen, smoked turkey will keep for 2-3 months.
Reheat leftovers to 165°F. Do not eat turkey that has been left out for more than 2 hours. When in doubt, throw it out.
Signs Your Smoked Turkey Has Been Left Out Too Long
Watch for these signs that your smoked turkey should no longer be consumed:
-
It has been unrefrigerated for over 2 hours
-
The internal temperature drops below 140°F if resting for extended periods
-
There is an off smell or appearance
-
Mold is visible
-
The turkey feels overly slimy
-
It has been refrigerated for over 4 days
When storing smoked turkey after carving, err on the side of caution. Don’t risk foodborne illness – if there is any doubt, it is better to discard the turkey.
The Takeaway
Allowing your smoked turkey adequate resting time is crucial for cooking the perfect bird. Follow the guidelines of resting breast-side down for 20-40 minutes uncovered for ideal results. This gives the proteins a chance to relax and reabsorb the flavorful juices.
You can safely rest the turkey for up to 2 hours as long as the temperature stays above 140°F. After that, refrigerate within 2 hours. With proper food safety precautions, you can let smoked turkey rest for extended periods for tremendously moist, smoky flavor in every bite!
Preparing Turkey for the Smoker
Before putting your turkey in a smoker, you need to prep it. If you have a frozen whole turkey, your first step should be thawing your turkey. Otherwise, you may experience a longer cooking time and an uneven cook. You can thaw your frozen turkey by placing it in a 40°F fridge for 24 to 36 hours.
After thawing your turkey, take the giblets and neck out and dry or wet brine the whole turkey overnight. If you have a fresh turkey, you can skip the thawing process move right to brining it. Brining will enhance the turkey’s flavor and ensure that the meat stays moist throughout the smoking process. Learn more about how to brine a turkey here.
You cannot smoke a turkey without these items:
- Smoker or Grill: If you do not have a smoker, you can use a grill to smoke your turkey. However, if you want your turkey to have that distinct smoky flavor, you should only use a wood smoker or charcoal grill.
- Shady Brook Farms Turkey: You can buy and smoke a fresh or frozen whole turkey. If a whole turkey is too big for you, buy a bone-in turkey breast.
- Seasonings: You can buy a dry rub or make your own by mixing kosher salt, pepper, onion powder, and any other spices you like.
- Large Roasting Pan with Cooking Grate: The grate will hold the turkey, and the pan will catch the drippings during the roasting process.
- Wireless Thermometer: Your wireless thermometer will let you know when your turkey reaches an internal temperature of 165°F. A wireless thermometer is better because you don’t have to keep opening the smoker to check the turkey’s doneness. Frequently opening the smoker or grill can cause lost heat and increase your cooking time.
What’s So Good about Smoked Turkey?
Our fresh whole turkey is rich in protein, vitamin A, iron, and calcium. Even better, turkey meat is lean, making it a healthier choice for individuals trying to lose weight.
Smoking your turkey will lend it an enticing smoky flavor and further reduce its fat content, making it leaner and tastier. Also, smoking with pecan, maple, hickory, or cherry wood can elevate the flavor of your smoked turkey.
How to Rest Your Turkey Before Carving
FAQ
How long can a turkey sit after smoking?
How long should you rest the turkey after smoking and before serving? Let your turkey sit for about 20–30 minutes after cooking, depending on its size.
How long can a turkey rest and still be warm?
If you’re within the safe 2-hour time frame, covering the turkey with foil and a kitchen towel will keep things insulated until it’s time to eat.
Can you smoke a turkey halfway and finish later?
Smoke it ahead of time but don’t try to keep it whole. You’ll end up with an over cooked, dry and mostly cold bird. Smoke it to temp, carve into primal cuts and then reheat them at a lower temp covered in foil in the oven, then if you want you can try to crisp the skin.
How long can a turkey sit out after cooking?
Throw away turkey, stuffing, and gravy left out at room temperature longer than 2 hours (1 hour in temperatures above 90 °F). Divide leftovers into small portions. Refrigerate or freeze in covered shallow containers for quicker cooling. Use refrigerated turkey and stuffing within 3 to 4 days.
How long should a smoked turkey rest?
You can rest the turkey for up to 2 hours without the temperature dropping below 140°F (60°C). You should rest turkey for at least 20 minutes, and up to 40 minutes for large whole turkeys. The longer you let your smoked turkey rest, the more moist and tender the meat. This is when the juices will redistribute in the turkey.
Is it dangerous to quit vaping nicotine cold turkey?
Quitting vaping nicotine ‘cold turkey’ is not dangerous, but it can be very unpleasant. This is because nicotine alters the way your brain functions such that your body feels dependent on it. Some of the unpleasant side effects of quitting abruptly are tremors, headaches, and nausea. These side effects can make it very hard to quit and often cause people to relapse. Fortunately, these unpleasant side effects can be partially or completely avoided by gradually cutting down your use instead of quitting abruptly. Your primary care physician can help you design a plan to quit vaping nicotine.
Why do you rest a Turkey after smoking?
During smoking, heat causes the proteins in the meat to tighten, squeezing out moisture. Resting allows them to relax and reabsorb the juices. Resting allows the smoky flavor imparted during smoking to distribute evenly throughout the turkey. It gives time for carryover cooking to finish without drying out the meat.
What happens if you skip the resting period after smoking a Turkey?
Skipping the resting period after smoking can lead to dry, disappointing turkey. Without time to relax and reabsorb juices, the proteins will squeeze liquid out as soon as the meat is sliced. This moisture loss causes: Letting the turkey rest gives you succulent, deeply smoked turkey that your guests will rave about.
Can You Refrigerate a smoked turkey?
To keep the meat moist, drizzle some of the turkey pan drippings or chicken broth over the top before refrigerating it. To Reheat. Wrap the smoked turkey in an aluminum foil pouch, drizzle turkey drippings or broth over the meat, then seal it. Warm the pouch in a baking dish in a 300 degrees F oven. To Freeze.
How long should a Turkey rest after cooking?
He cites that the longer you allow it to rest post-cook, the better it will taste. But, Watson and Matassa cite one exception to the resting rule. If you’re looking to have deliciously crackly and crispy skin, you should carve into your turkey within ten to 15 minutes of completion.