There’s nothing quite like the tradition of smoked turkey on Thanksgiving – not only does it make for a delicious dinner that night, but the leftovers make for amazing sandwiches, soups, and other meals the next few days!
But, let’s face it – there’s never a bad time for smoked turkey. Waiting to enjoy it once a year is depriving yourself for no reason. We enjoy it at least a few times throughout the meal for not just special occasions but anytime we want something tasty, tender, and outside of the norm.
Pre-smoked turkeys are a great choice because they save you time and stress while ensuring a delicious flavor and the perfect texture every time. The only challenge comes in reheating these to bring out their full potential – but we’re here to help.
Learn how to reheat a smoked turkey without drying it out below, as we cover the oven method (our preferred approach), other techniques, and general advice on making the most of your turkey.
First things first, though – buy smoked turkey here at Mahogany Smoked Meats for the tastiest bird and the simplest, most convenient process. It’s really this easy:
Place your order today, and while you’re anxiously anticipating its arrival, learn how to reheat a whole smoked turkey below!
As a busy home cook who loves serving juicy, flavorful turkey year-round, I rely heavily on convenient pre-smoked turkey products But I know many folks have questions about pre-smoked turkeys found at the grocery store or online The big one are these turkeys already fully cooked and safe to eat straight out of the package?
After doing extensive research and consulting food safety experts, I can definitively say that yes, store-bought pre-smoked turkeys are fully cooked during the smoking process and ready to enjoy without additional preparation. However, proper storage and handling are still critical for food safety.
Below I’ll explain everything you need to know about pre-smoked turkeys, including how they are prepared, what additional steps may be needed before eating, and how to store and reheat them properly. Read on for the complete scoop so you can stop second-guessing these timesaving turkey products!
How Pre-Smoked Turkeys Are Prepared
Pre-smoked turkeys undergo a specialized cooking process
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Raw whole turkeys are seasoned, often with a salt-based brine or dry rub. This adds flavor.
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The seasoned turkeys are placed in large commercial smokers and slowly cooked using indirect heat and wood smoke.
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The smoker temperature reaches 165°F in the thighs and breasts to ensure the turkey is cooked through for safety.
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After smoking for hours, the fully cooked turkeys are quickly chilled and vacuum sealed for freshness.
So rest assured that pre-smoked turkeys bought from trusted retailers have already been fully cooked to the USDA-recommended safe minimum internal temperature. They are safe to enjoy straight from the package without cooking further.
Proper Handling is Still Essential
While pre-smoked turkeys are pre-cooked, proper storage and handling are still crucial:
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Keep refrigerated at 40°F or below until ready to use. Don’t leave at room temperature.
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Thoroughly reheat to 165°F before serving to eliminate bacteria.
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Carve and serve turkey immediately after reheating. Don’t let sit out over 2 hours.
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Discard any turkey from damaged or opened packages.
Follow these food safety guidelines, and your pre-smoked turkey will stay fresh and risk-free.
Thorough Reheating Adds Flavor
You don’t have to cook pre-smoked turkey, but thoroughly reheating before eating is recommended for optimal flavor and texture. Reheating allows time for any glazes, juices or aromatics to fully penetrate the meat. It also warms up the turkey so it’s not cold in the center when carved.
Most recipes suggest reheating pre-smoked turkey in a 325°F oven for 2-3 hours until it reaches 165°F internally. Tenting it with foil prevents drying out. A meat thermometer is a must for accurately gauging doneness.
Storage Tips to Maximize Freshness
To get the longest shelf life from a pre-smoked turkey:
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Store in the coldest part of the refrigerator, never on the door.
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Use within 4-7 days for optimal quality. Freeze for longer storage.
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Keep the original airtight packaging to prevent freezer burn.
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Thaw frozen turkey overnight in the fridge before reheating. Don’t thaw at room temp.
Proper chilled storage preserves the delicious just-smoked flavor of pre-cooked turkey.
Pre-Smoked Turkey Shines for Hassle-Free Meals
Preparing to Reheat Smoked Turkey
If you’re reheating a frozen smoked turkey you need to give it ample time to thaw at room temperature. This can take a while, so be sure to give yourself plenty of runway before you need to serve the turkey. A 10-12 pound turkey can take well over a day to defrost in the fridge.
While you can certainly speed things up by putting the bird right in the oven or even placing it in a tub of hot water, this can cause thermal shock and affect the final product.
This is also a good time to check the turkey for any signs of spoilage, especially if you’re pulling it out of the freezer after long-term storage or out of the fridge after initially reheating it a few days ago.
Choosing the Right Reheating Method
There are three different methods you can use to reheat your turkey. We recommend the oven as it’s the most consistent and slow (which means it’ll preserve taste and texture), some prefer a slow cooker or sous vide approach.
- Preheat your oven to 325°F (165°C). This lower temperature helps heat the turkey gently without drying it out.
- Prepare the turkey: Place the turkey in a roasting pan. You can add a cup of broth or water to the pan to help maintain moisture during the reheating process.
- Cover the turkey: Use aluminum foil to tent the turkey and trap steam. Again, this helps prevent the turkey from drying out.
- Reheat: Place the turkey in the oven and heat until it reaches an internal temperature of 165°F (74°C). The time required will depend on the turkeys size, but generally, it should take about 10 minutes per pound. So, think anywhere from 90-120 minutes.
- Set up your slow cooker: Place the turkey slices or smaller sections into the slow cooker. Add a mixture of broth and butter, or a sauce of your choice, to enhance the moisture.
- Cook on low: Set the slow cooker to low and let the turkey reheat slowly for 2 to 4 hours. This method is excellent for keeping the turkey moist and tender.
- Check for doneness: Ensure the turkey reaches 165°F (74°C) before serving.
- Vacuum seal the turkey: If not already packaged, place the turkey in a vacuum-seal bag with some broth or sauce.
- Set the sous vide: Preheat your sous vide cooker to 165°F (74°C) and place the bagged turkey in the water bath.
- Reheat thoroughly: Allow the turkey to reheat for about 2 to 3 hours. This method ensures even heating without any moisture loss, making it ideal for maintaining the quality of your smoked turkey.
The oven is the best way to reheat a whole smoked turkey because it’s the most consistent method. You won’t have to worry about compromising the texture and moisture of the bird when you follow our advice on covering, temperature, and timing.
Make no mistake, we love using slow cookers and sous vide machines – they’re just not our go-to solutions for reheating a smoked turkey. If your oven is out of commission or is being used to prepare other components of your meal, you can certainly rely on these alternatives.
That being said, we’ll offer some more tips on how to reheat a smoked turkey below to maintain moisture and flavor.
You may consider adding a cup or two of chicken/turkey broth, or even water, to the base of your roasting pan before placing your turkey in it. This will create a steamy environment in the oven to help keep the bird moist.
Or, you can consider basting the turkey periodically with its own juices or additional broth to not only add moisture but enhance the flavor.
Remember to loosely tent your turkey with aluminum foil for the majority of the reheating time. This traps steam around the turkey but allows enough heat circulation to ensure even reheating.
It’s important that you remove the cover for the final 30 minutes or so of the reheating process to let the turkey’s skin crisp up. This results in a delicious, satisfying bite while still prioritizing moisture retention.
Just as with the beef jerky smoking temperature, there’s a fine line between over drying your turkey and not warming it efficiently. Our advice is to set the oven to 325°F. This temperature is high enough to heat the turkey thoroughly without drying out the meat.
Now, similar to how long to dehydrate beef jerky, you need to make sure to pull your turkey out at the ideal time. Like we mentioned earlier, 10 minutes per pound is a safe estimate – but you should always default to your meat thermometer to assess doneness. Make sure the thickest part of the turkey reaches 165°F for food safety.
How to Heat and Serve – Smoked and Fully Cooked Turkey
FAQ
Is smoked turkey ready to eat?
(Despite government warnings to cook turkey to 165°F (74°C), turkey is perfectly safe to eat at 150°F so long as it is properly checked with a thermometer and allowed to rest for at least four minutes before serving.)
Can you eat a pre-smoked turkey cold?
Once it’s thawed you have the option to dig right in. Slice it up for sandwiches, carve it up and eat it cold, etc. However if you want to reheat it and serve the traditional way, keep reading.
Can you cook a pre smoked turkey?
Yes, you can use the same cooking methods for a pre smoked turkey as you would for a fresh turkey. However, it is important to take into account that pre smoked turkeys are already partially cooked, so the cooking time might vary slightly. What is the best way to reheat a pre smoked turkey?
Can one have turkey and carrots?
Eating turkey and carrots is part of healthy habits. The turkey has meat like chicken and is another healthy poultry option. Carrots are rich in carotenoids, it is a source of vitamin A, fiber, potassium and vitamin B3.
Is a smoked turkey fully cooked?
The short answer is yes – a smoked turkey is already fully cooked during the smoking process. Smoking turkey involves exposing the meat to smoke and low heat (225°F – 250°F) for long periods, often 5-6 hours for a 12-15 lb turkey. This extended exposure slowly cooks the turkey all the way through to a safe minimum internal temperature of 165°F.
Should you brine a pre smoked turkey before cooking?
Brining a pre smoked turkey before cooking is optional. Since pre smoked turkeys are already seasoned and flavorful, brining may not be necessary. However, if you prefer a more enhanced flavor, you can still brine the turkey for a shorter period of time compared to a fresh turkey – about 1 to 2 hours should suffice.
Can you smoke a Turkey at home?
However, if you are smoking a turkey yourself at home, it is crucial to use a meat thermometer to verify it reaches 165°F at the thickest part of the thigh before removing it from the smoker. This guarantees it is cooked through and safe to consume.
How do you season a pre smoked turkey?
While the turkey is thawing, it’s time to prepare the seasoning. You can use a variety of herbs and spices to enhance the flavor of your pre smoked turkey. Some popular options include garlic powder, onion powder, paprika, thyme, rosemary, and black pepper. Experiment with different combinations to create your own unique flavor profile. 3.