Smoked turkeys are fully cooked and can be reheated or eaten cold.
- To reheat, preheat oven to 350 degrees.
- Place turkey on a rack (such as broiler pan).
- Pour water into bottom of pan, cover with foil and seal edges.
- Heat for 10-15 minutes per pound, replenish water as necessary.
By using water in the pan and sealing in foil, you create a moist, steamy environment which will keep the turkey from drying out.
Use your broiler pan, or any pan with a rack.
- Pour water in the bottom of the pan (to prevent burning and smoking of drippings), and put turkey breast, skin side up, on the rack.
- Bake at 325 degrees for 30 minutes per pound.
- Check internal temperature with a meat thermometer approximately 30 minutes scheduled finish time. Breast should read 155-160 degrees.
- You may need to adjust your oven temperature up or down.
- When breast reaches 165 degrees internal temperature, pull from oven.
- Lightly tent with foil and let rest for approximately 10 minutes. After 10 minutes, roast will be ready for carving.
Remove netting and carve as desired.
- Bake at 350 degrees for 20-25 minutes per pound.
- Remove from oven when the bird reaches at least 165 degrees internal temperature.
- Lightly tent with foil and let rest for approximately 10-15 minutes (depending on size).
Finished internal temperature should be 165-170 degrees.
Visit fsis.usda.gov for more safety tips on Turduckens.
- Stuffed Turkey – 325 degree oven – 15 minutes per pound
- Unstuffed Turkey – 325 degree oven – 12 minutes per pound
We recommend using a meat thermometer, inserted in the thickest part of the breast. Turkey is done when it reaches 160 degrees internal temperature.