Fresh Turkey Cooking Instructions
How to Reheat a TBS Whole-Smoked Turkey
Brush a little olive over the skin to keep it pretty. Then, cover it tightly with aluminum foil and stick it in the oven.
For a small turkey, 12-14 lbs, you need to give it about 1 1/2 to 2 hours, a large one needs 2 to 2 1/2 hours to heat.
Bake for approximately 60 minutes, baste with pan juices, recover with foil and bake for an additional 30-45 minutes or until the internal temperature reaches 150F. Internal temperature only needs to get to about 150 degrees, since it’s already cooked. Carve and enjoy!
By the way, here’s the best carving method I’ve found, as shown by the master:
Once you’ve reheated the turkey, I’d advise carving all of the remaining meat off the bone and storing in air-tight containers, or freezing immediately.
How To Cook Your Turducken
Place your bird breast up on a roasting rack with the net in place- this will keep the bird in one piece for presentation later. Baste with butter and season the outside as desired.
Preheat the oven to 225 degrees and roast, uncovered until a meat thermometer placed into the very center of the turducken reads 160 degrees. this will take approximately 8-10 hours.
Pull the Turducken out of the oven and let it rest on the counter, uncovered for about 10 minutes. The bird will carry overcook and the temperature should be rechecked. Make sure the inner temperature reads 165 degrees before serving.
This Turducken was sewn together with many, many knots of butcher’s twine on the back side. We don’t think it makes good dental floss, so please do be aware of large stitches of twine as you serve your turducken slices.
Please make sure your thermometer is calibrated before temping any meat. It should read 212 degrees when plunged into boiling water and 32 degrees when plunged into ice water.
How to heat a TBS Bone-in Ham or Smoked Turkey
Preheat your oven to 350 degrees and place met on a roasting rack in a large pan. Fill pan 1/4 of the way with liquid, water, apple cider, or flavored broth.
Cover meat tightly with a tent of foil and heat for approximately 15 minutes per pound, or until a meat thermometer placed 1″ away from and parallel to the bone reads 160 degrees. let the meat rest on the counter for ten minutes and re-check the meat- it should read 165 degrees to ensure safety standard temperature is reached.
During the last half hour of cooking, take the foil tent off and glaze the meat as desired.
*For turkey, check the temperature alongside the thigh bone, and again in the breast, but not touching any bone. Bring to 160 degrees, let it rest, and recheck, ensuring the temperature is 165 before serving.
(Please make sure your thermometer is calibrated before temping any meat. It should read 212 degrees when plunged into boiling water and 32 degrees when plunged into ice water.)