Quick Answer
Yes, you can smoke a turkey and later reheat it. Smoking infuses delicious flavor into the turkey. You can then refrigerate or freeze the smoked turkey to reheat and serve later. Smoked turkey holds up very well when reheated. Follow safe food handling practices when refrigerating, freezing, and reheating to ensure food safety and quality.
Overview of Smoking and Reheating Turkey
Smoking a turkey imparts wonderful smoky flavor and creates juicy, tender meat. Some key points about smoking turkey:
- Use aromatic woods like hickory, apple, cherry, pecan, or mesquite.
- Smoke at 225-275°F for 2-4 hours until the breast reaches 165°F.
- Let the smoked turkey rest for 15-30 minutes before carving.
You have several options for enjoying the leftovers after Thanksgiving or any time you smoke a turkey:
- Refrigerate within 2 hours of cooking, carve, and eat within 3-4 days.
- Freeze carved meat for 2-6 months.
- Make broth from the smoked turkey carcass.
- Slice the meat and use in casseroles, sandwiches, salads, and more.
Properly reheated smoked turkey retains its juiciness and flavor. Recommended reheating methods:
- Oven: Preheat to 350°F. Heat turkey slices or pieces in a baking dish with a little liquid for 10-15 minutes.
- Stovetop: Heat turkey slices with broth or gravy in a skillet over medium heat.
- Microwave: Microwave slices for 1-2 minutes on High, checking often.
Reheating to 165°F destroys any bacteria for food safety. Bring gravy, stuffing, and sides to 165°F as well.
Step-by-Step Guide to Smoking a Turkey
Follow these steps for smoking and reheating a delicious turkey:
Ingredients
- 1 whole turkey (12-15 lbs), giblets removed
- Olive oil or melted butter
- Dry rub: Salt, pepper, poultry seasoning, brown sugar, paprika, garlic powder, onion powder
- Wood chips: Hickory, apple, mesquite, etc.
- Water or broth for the water pan
Directions
- Clean and pat the turkey dry. Coat the skin with oil or butter and season inside and out with the dry rub.
- Soak wood chips in water for 30 minutes. Drain before using.
- Set up the smoker to maintain 225-275°F. Use water or broth in the water pan.
- Add soaked wood chips to the smoker box or foil pouch over the heating element.
- Place turkey on the middle rack over a drip pan. Insert a meat thermometer in the thickest part of the breast, not touching bone.
- Smoke for approximately 15 minutes per pound, until the breast reaches 165°F and the thighs 175°F.
- Remove turkey and let rest for 15-30 minutes before carving.
The turkey can be refrigerated for 3-4 days or frozen for longer storage.
Reheating
- Thaw frozen turkey completely in the refrigerator before reheating.
- Bring leftover turkey, stuffing, and gravy to room temperature if refrigerated.
- Slice or chunk the turkey into smaller pieces for quick, even reheating.
- Choose a reheating method – oven, stovetop, or microwave.
- Heat turkey and sides to an internal temperature of 165°F.
Refrigerate leftovers within 2 hours. Reheat only once for food safety and quality.
Choosing a Smoker for Turkey
You’ll need the right equipment for delicious smoked turkey. Consider these factors when selecting a smoker:
- Size – Choose a smoker large enough to hold a 12-15 lb turkey with room to circulate smoke and heat.
- Temperature controls – Maintain even 225-275°F heat for slow smoking.
- Fuel – Charcoal, wood, electric or gas smokers all work well.
- Wood chip box – For adding flavorful wood chips or chunks during smoking.
Popular options include:
| Smoker | Highlights |
|---|---|
| Charcoal smoker | Uses charcoal for fuel and wood chunks for smoke flavor. Holds heat and smoke well. |
| Electric smoker | Electric heating element with wood chip box. Easy temperature control. |
| Offset smoker | Barrel shaped with offset firebox. Can use charcoal or wood for fuel. |
| Pellet smoker | Uses compressed wood pellets for heat and smoke. Digital controls. |
Look for a well-made smoker with at least 500-700 square inches of cooking space for large birds like turkey or brisket.
Selecting and Preparing a Turkey for Smoking
Choosing the right size and preparing properly are keys to smoked turkey success:
- Turkey size – Allow 1/2-1 lb turkey per person. A 12-15 lb turkey feeds 8-12.
- Fresh or frozen – Either works! Thaw frozen turkey 2-3 days in fridge.
- Brining – Soaking turkey in a saltwater brine keeps it moist.
- Drying – Pat turkey dry inside and out for crispy skin.
- Seasoning – Rub skin with oil/butter first so seasoning sticks.
Plan for longer cooking than oven roasting. Estimate 15-20 minutes per pound at 225-275°F. Use a meat thermometer in the breast and thigh to check doneness.
Food Safety Tips
Smoking a turkey at the proper temperature kills bacteria, but you still need to take care during storage and reheating:
- Refrigerate within 2 hours of cooking or smoking. Carve turkey and refrigerate pieces in shallow containers for quick cooling.
- Eat refrigerated turkey within 3-4 days. Freeze for longer storage.
- Thaw frozen turkey in the refrigerator, allowing 24 hours for every 4-5 pounds.
- Reheat cooked turkey thoroughly to an internal temperature of 165°F.
- Bring stuffing and gravy to 165°F as well before serving.
- Never leave turkey, stuffing, or broth at room temperature more than 2 hours total.
Handling turkey properly makes for delicious sandwiches and leftovers after your smoking success!
Delicious Ways to Use Leftover Smoked Turkey
Leftover smoked turkey is wonderful in so many dishes. Try these creative ways to enjoy the smoky flavor:
Sandwiches
Pile smoked turkey on bread or rolls with lettuce, tomatoes, avocado, bacon, cheese, and condiments. Spread cranberry sauce or gravy on the bread.
Salads
Toss bite-size turkey pieces into any garden, pasta, grain or chef salad. Smoked turkey also pairs well with fruits like apples, cranberries, pears, and citrus.
Soup
Use leftover turkey pieces and bones to make flavorful soup stock. Turkey noodle and turkey rice soups are easy, hearty meals.
Casseroles
Mix chopped turkey with vegetables and a cream or cheese sauce and bake until bubbly. Or put pieces in a green bean or broccoli casserole.
Turkey tetrazzini
This twist on chicken tetrazzini uses spaghetti, mushroom soup, parmesan, turkey, herbs and seasonings for a creamy, satisfying dish.
Enchiladas
Fill tortillas with shredded smoked turkey, cheese, vegetables, and salsa or enchilada sauce for a Mexican-inspired meal.
Quesadillas
Top tortillas with turkey, onions, peppers, beans, and cheese. Grill or toast for quick quesadillas, tacos, and tostadas.
Breakfast
Include smoked turkey slices or cubes in egg scrambles, breakfast burritos, hash, and omelets.
Conclusion
Smoking a turkey brings out amazing flavors that carry through into any leftovers you enjoy later. Follow proper food safety guidelines when smoking, storing, freezing and reheating turkey. With an array of delicious options for using the leftovers, your Thanksgiving or holiday bird will become meals for the whole week. Get creative with sandwiches, salads, soups, casseroles, and more using your tasty smoked turkey.