How To Reheat A Smoked Turkey Without Drying?

Smoked turkey is no longer an unfamiliar dish for many families during the holidays, especially Thanksgiving. However, there are challenges that people face when learning how to reheat smoked turkey in order to retain the great taste. It is very difficult to heat it to the proper temperature without crossing the line into overheating it. 

In the article “How to reheat a smoked turkey without drying”, we will explore various methods to reheat a whole turkey, ensuring it remains moist and flavorful. Read on to find out more.

How to reheat a smoked turkey without drying? 

You should carefully prepare and choose the right method to reheat a whole turkey. Here are some steps to ensure a perfectly cooked smoked turkey:

Well-prepare before reheating turkey 

The first step is to thaw the turkey and it will take some time. It may take more than a day to thaw a smoked turkey that has a weight of about 10-12 pounds in the refrigerator.Therefore, you should plan it in advance. In some emergency cases, though, you can speed up the thawing for a smoked turkey by placing it directly into the oven right after taking it out of the fridge or even using hot water. In fact, such methods can lead to uneven cooking. The inside parts of the turkey might still be cold or frozen while the outside is already cooked.

Next, let the turkey rest at room temperature for about 30 minutes before reheating. The main purpose is to reduce shock between the temperature of turkey and the oven, as well as not damage its meat structure. Also, If you start to cook from a very cold temperature, the surface can be too dried and hardened before the inside reaches the ideal temperature.

During the thawing process, you can also prepare:

• Broth to moisturize the turkey during reheating
• Aluminum foil
• Seasonings
• A suitably sized roasting tray to ensure the turkey fits comfortably and the heat circulates evenly around it.

Choosing the right reheating method

There are three different reheating smoked turkey methods: using oven, slow cooker method, and sous vide method

Using oven

We highly recommend you to choose the oven method as the best option. First, you should set your oven, so it warms up to approximately 325°F (165°C). The next step is to put the turkey into the roasting tray. Note that, you should  add a cup of broth or water to the tray. This broth will help the turkey maintain its moisture as the meat absorbs some of the broth during reheating. Then, wrap the turkey with aluminum foil and make a small tent to help the steam to stay and avoid the loss of moisture. Finally, put the turkey into the oven and wait for it to get thoroughly hot, for the internal temperature of the meat must be 165 °F (74 °C). Similar to how long  to smoke brisket, you need to make sure to reheat your smoked turkey at the ideal time. The time required to reheat depends on how large the turkey is but typically, it can take roughly 10 minutes per pound. Therefore, you can wait for  90-120 minutes in total 

If your oven is not available or is being used for another dish, you can consider two other methods: the slow cooker method or the sous vide method. Although they are not the most ideal technique

Slow cooker method

First of all, make sure the turkey is completely thawed and fits the size of your slow cooker. Then, put the turkey pieces or sections into the slow cooker. Do not forget to add a mixture of broth and your favorite seasonings at the bottom of the pot to enhance moisture. Cover tightly and set the cooker to low heat, cooking for about 2-4 hours depending on the size of the turkey. You should always make sure the internal temperature reaches 165°F (74°C) to ensure the meat stays tender and delicious. When the turkey is done, let it rest in the pot for around 10-20 minutes before eating.

Sous vide method

Put the thawed turkey in a vacuum-sealed bag with some seasonings that you prefer. Set the temperature on the Sous vide machine of 165°F (74°C) and heat for 2-4 hours, depending on the size of the meat.  Later, if you want to create a crispy exterior, you can quickly sear it in a pan or broil it before you serve it.

Always check temperature

The ideal temperature for reheating turkey in the oven is about 325°F (165°C) and it should take roughly ten minutes per pound in the oven. This temperature is also ideal to warm the turkey evenly without drying it up. Also, you should make sure that the turkey reaches 165°F by using a meat thermometer on the thickest part of the turkey.

Let the turkey rest before serving it 

When cooking, high temperatures cause the moisture in the turkey meat to move toward the surface, which makes the meat dry. By letting the turkey rest before serving it, the moisture within the meat has time to spread throughout the tissues so that when sliced, the meat does not lose much water and stays tender. This rest session also ensures that the spices and smoky flavor is well absorbed into the meat to the benefit of the taste buds when preparing the next meal. 

What is the best way to warm a turkey after serving and still ensure that it does dry?

You can use aluminum foil to gently cover the turkey to keep it warm and prevent it from drying out after cooking. If you wish to keep the turkey warm for a longer time, you can place the turkey in a thermal pot or a sealed tray. A small tip to enhance the flavor and moisture of the meat is to pour some warm broth over the turkey before serving. In case you have leftovers to reheat, put the turkey in the oven again at 275°F (135°C) and tent it with aluminum foil to avoid drying out. In this way, the turkey is not only warm but also juicy and tasty inside at the same time and even if it has been standing for some time.

Conclusion

To sum up, you need to properly follow preparation steps, choose the right cooking method, and carefully control the temperature to reheat turkey perfectly without drying it out. Also, after cooking, covering the turkey with foil and adding warm broth can help keep the turkey warm and soft, making sure it stays tasty when served.