How to Reheat Smoked Turkey So It Stays Moist

Smoked turkey is already fully cooked, so reheating it is only about bringing it back to temperature without losing moisture. Turkey is leaner than brisket or pork, which means it can dry out quickly if the heat is too high or the meat is left uncovered. Gentle heat and a little moisture are the keys.

In short, keep the turkey covered or sealed, add a little liquid, use low to moderate heat and stop when the thickest part reaches 165 degrees. A sealed package reheats best in a pot of water on the stove. An unsealed breast or a whole smoked turkey reheats best in a covered pan in a 325 degree oven.

Which Method to Use

• Vacuum-sealed turkey breast: use a water bath. The bag holds in all of the juices.
• A whole smoked turkey or an unsealed breast: use the oven, covered, with a little broth in the pan.
• Sliced turkey for a meal: use the oven or a covered skillet with a little broth.
• A single plate: the microwave is fine if you keep the turkey covered.

Before You Start

Thaw frozen turkey in the refrigerator before reheating it. The USDA’s general guideline for thawing turkey in the refrigerator is about 24 hours for every 4 to 5 pounds, so a small package usually thaws in about a day. Keep the turkey sealed or covered while it thaws.

The USDA recommends reheating cooked leftovers to an internal temperature of 165 degrees. An instant read thermometer is the easiest way to check.

Method 1: Water Bath for Sealed Turkey

If your turkey is vacuum sealed, a water bath is the gentlest method. The sealed bag keeps all of the juices in.

1. Submerge the sealed bag in a large pot of water.
2. Bring the water to a gentle boil over medium high heat.
3. Allow 10 to 15 minutes per pound once the water is at a gentle boil.
4. Let the turkey rest in the sealed bag for 10 minutes.
5. Open the bag, slice and serve.

This is the method we recommend for turkey from Stampede. Times for every cut are on our Heat & Eat reheating page.

Method 2: In the Oven

The oven works well for turkey that is not sealed, for a whole smoked turkey or for a larger amount.

1. Heat the oven to 325 degrees.
2. Place the turkey in a baking dish or roasting pan. For a whole turkey, set it on a rack inside the pan.
3. Add about half a cup to a cup of chicken or turkey broth, or water, to the bottom of the pan.
4. Cover the pan tightly with foil to hold in the steam.
5. Heat until the thickest part reaches 165 degrees. Sliced turkey warms much faster than a whole breast, and a whole turkey takes the longest.
6. Let a whole breast or a whole turkey rest for 10 to 15 minutes before carving.

For the moistest result, reheat a whole breast and slice it afterward. If the turkey is already sliced, overlap the slices in the dish and spoon a little broth over them.

How to Crisp the Skin

Smoked turkey skin is softer than the skin on a roasted bird, and reheating it under foil softens it further. If you want crisper skin, remove the foil for the last 10 minutes and raise the oven to 400 degrees, or put the turkey under the broiler for a minute or two. Watch it closely so the skin does not burn.

Method 3: On the Stovetop

For sliced turkey, a covered skillet works well. Add a few spoonfuls of broth to the pan, lay the slices in a single layer, cover the pan and warm them over low heat. Turn the slices once and heat them until they are hot all the way through.

Method 4: In the Microwave

The microwave is fine for a single plate. Place the turkey in a covered, microwave safe dish with a spoonful of broth. Heat it in short intervals at medium power and turn the pieces between intervals so they heat evenly. Check that the turkey is hot all the way through before eating.

Keeping Smoked Turkey Warm for Serving

If dinner runs late, keep the reheated turkey covered in a low oven with a little broth in the pan. The USDA recommends holding hot food at 140 degrees or warmer. For a buffet, keep the turkey in a covered dish over a warmer, and do not leave cooked turkey at room temperature for more than two hours.

Why Smoked Turkey Can Look Pink

Smoked turkey often has a pink layer just under the surface, even when it is fully cooked. This is called a smoke ring. It forms when gases from the smoke react with the meat, and the USDA notes that smoked poultry can stay pink after it has reached a safe temperature. Go by the thermometer, not the color.

Storing and Reheating Leftovers

The USDA recommends refrigerating cooked leftovers within two hours of serving and eating them within three to four days. For longer storage, freeze the turkey in airtight bags. Leftovers can be reheated more than once as long as they reach 165 degrees each time, but every round dries the meat a little more. Reheat only what you plan to eat so the rest stays moist for another meal. Our guide to reheating BBQ leftovers covers the other meats.

Planning a Holiday Meal

Reheating turkey in a water bath on the stovetop keeps the oven free for stuffing, rolls and pies. Start the water about an hour before dinner so there is time for it to come to a boil, for the turkey to heat through and for it to rest.

If you are planning a holiday meal, our guide to smoked turkey breast for Thanksgiving covers how much to order per person, and our comparison of smoked turkey vs roasted turkey can help you choose. Smoked turkey is sold by the pound at our restaurant in Mohnton and our food truck in Glenmoore. See the restaurant menu for current prices.