If you are really in a rush, maybe up to 325, but really no higher than that or you could dry out the turkey. I think the process is not different than reheating a cooked ham. A higher temperature will dry out the external part of the turkey before the inside is warm enough. You want the turkey to reheat as evenly as possible, lower temps are perfect for that. The goal is to still have a juicy turkey. They apply to any frozen turkey, smoked or not. If you find yourself close to Thanksgiving with a frozen turkey still, check out my methods for a quick turkey thaw. If yours is fresh, we can just move on to the next question.īut if frozen, your going to have to thaw that bad boy. I do see both in stores ( the ones at ALDI were frozen, the ones at Costco were fresh). This is the first question we gotta deal with. 👨🍳 Does Smoking Your Own Turkey Take Longer?.🧊 What If Still Frozen on Thanksgiving?.In this post we will be addressing whole turkey. Let's take some time and look at what it takes to reheat a smoked turkey.
#TURKEY READY TEMPERATURE HOW TO#
If a smoked turkey is on your menu this Thanksgiving (or whenever you are reading this), the biggest turkey question has nothing to do with whether to brine or not, but how to reheat it.Īnd reheating is what we are concerned with, not cooking. Ok It may be possible to be both of those kinds of people at the same time. Those that want an already cooked turkey and those that genuinely like the smoky flavor. I think there are two kinds of people that like a smoked turkey. Cookies will be used to track the affiliate links you click. These are products and services I recommend because I use or trust them. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. This is the meatiest part of the thigh.This post includes affiliate links. Insert the instant-read thermometer away from the bone, alongside the opening of the main cavity underneath the drumstick. Using an instant-read thermometer, insert it into the meatiest part, several inches above the wings. If roasting a stuffed bird, be sure the stuffing reaches 165☏. Then cover the bird loosely with aluminum foil. The turkey will continue to cook internally after you remove it from the oven, so you may take it out when the thermometer registers 3° to 4☏ below the minimum temperature. Begin testing for doneness about 30 minutes before the total roasting time is reached. The breast should register 165☏ and the thigh, 175☏. The breast and thighs must reach different internal temperatures for ideal doneness. This slows the rate at which the breast cooks, so it will be done at about the same time as the thighs. This increases the rate at which the thighs cook, so they will be done at about the same time as the breast.įor a stuffed turkey, loosely cover the breast with a double-thick piece of aluminum foil for the first two-thirds of the cooking time. Any one of these techniques will help prevent the breast from overcooking:įor an unstuffed turkey, roast the turkey, breast side down, for the first one-third of the cooking time. All too often, the breast meat ends up dry and overcooked while you are waiting for the thighs to finish cooking. Probably the trickiest part of roasting a turkey is being sure the breast and thigh meat are done at the same time. Tips & Techniques Thanksgiving Testing the Turkey for Doneness
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