Your smoked turkey has also been brined which helps retain moisture during the smoking & reheating process. Remove the turkey from the fridge and let stand for an hour at room temperature before placing in the oven.
Place in a pan with a shallow layer of water or stock in the bottom of the pan. Preheat oven to 325°F.
Drape a sheet of aluminum foil over the top of the turkey. Reheat your smoked turkey to an internal temperature of 150°F. To measure temperature, place a meat thermometer next to the thigh bone. When the correct internal temperature is reached, remove the foil and broil until the skin begins to bubble and crisp up. When the skin is ready, remove from oven, turn off oven, brush on glaze if desired and return to oven for a few minutes.
Rest the smoked turkey for 15 minutes after taking it out of the oven before carving to ensure a moist & juicy turkey.
Important Note: Your fully cooked turkey was smoked for over 4 hours. The brining and smoking process enables dark poultry meat (thigh and leg) to retain its natural red pigment often associated with undercooked meat. Don’t be alarmed by this colour, as it is a natural colour and safe to eat.
Thank you for choosing to purchase a pasture-raised turkey for your holiday table. We hope you will enjoy your meal even more knowing that it was produced using practices that are good for the animal and the environment and also keeps your money in your local economy.
Enjoy your Turkey!