One of the main tasks in making Thanksgiving dinner is made easier if the turkey is already cooked, which will save you both time and effort. But pre-cooked doesnt mean youre off the hook entirely when it comes to preparation and food safety.
Here are the details you need to know to safely reheat your turkey so that foodborne illnesses don’t spread. Following directions will ensure youll be dining on the best pre-cooked turkey possible.
Check the packaging on your already-cooked bird. It should come with step-by-step instructions detailing how to safely heat up the turkey.
And dont forget: This convenient option comes in more than one flavor. If you want a fully cooked smoked turkey, theyre out there!.
Planning a Thanksgiving feast or simply craving a delicious turkey dinner? Pre-cooked turkeys offer a convenient option, saving you time and effort in the kitchen. But how long do you need to cook a pre-cooked turkey to ensure it’s both safe and flavorful?
This guide will provide you with all the information you need to know, from defrosting and reheating to serving and storing leftovers We’ll also answer some frequently asked questions about pre-cooked turkeys, so you can confidently prepare a delicious and satisfying meal.
Defrosting Your Pre-Cooked Turkey
The first step is to properly defrost your pre-cooked turkey. This is crucial for ensuring even cooking and food safety. Here’s what you need to do:
- Plan ahead: Defrosting a pre-cooked turkey takes time. Allow 24 hours for every 5 pounds of turkey. So, a 15-pound turkey will need 3 full days to thaw completely.
- Thaw in the refrigerator: Keep the turkey in its original packaging and place it on a baking sheet in the refrigerator. This method ensures slow and safe thawing.
- Check the packaging: Always follow the specific instructions on your pre-cooked turkey packaging. Some brands may have different thawing recommendations.
Pro Tip: Don’t thaw your pre-cooked turkey at room temperature or in the microwave. These methods can lead to uneven thawing and potential food safety issues.
Reheating Your Pre-Cooked Turkey
Once your pre-cooked turkey is fully thawed, it’s time to reheat it to perfection. Here’s how:
- Preheat your oven to 325°F.
- Remove the turkey from its packaging.
- Place the turkey in a roasting pan with the breast side up.
- Brush the turkey skin with olive oil for added flavor and browning.
- Add 1 cup of water to the bottom of the roasting pan to prevent the turkey from drying out.
- Reheat the turkey according to the following chart:
| Turkey Weight | Servings | Reheating Time |
|---|---|---|
| 10 lbs. | 8 | 1 hour 20 minutes – 1 hour 40 minutes |
| 15 lbs. | 12 | 2 hours – 2.5 hours |
| 20 lbs. | 16 | 2.5 hours – 3 hours 15 minutes |
| 25 lbs. | 20 | 3 hours 15 minutes – 4 hours 15 minutes |
Pro Tip: Use a meat thermometer to check the internal temperature of the turkey. It should reach 165°F to ensure food safety.
Serving Your Pre-Cooked Turkey
Once your pre-cooked turkey is reheated, let it rest for about 15 minutes before carving and serving. This allows the juices to redistribute resulting in a more tender and flavorful turkey.
Here are some serving suggestions:
- Carve the turkey and serve it with your favorite sides, such as mashed potatoes, stuffing, gravy, and cranberry sauce.
- Use leftover turkey to make sandwiches, salads, or wraps.
- Get creative and experiment with different recipes that feature turkey as the star ingredient.
Storing Leftovers
If you have leftover turkey, store it properly to maintain its quality and prevent foodborne illness. Here’s how:
- Remove the turkey from the bone and slice the breast meat.
- Place the turkey in shallow containers and refrigerate it for up to 3-4 days.
- For longer storage, freeze the turkey for up to 6 months.
Pro Tip: When reheating leftovers, ensure they reach an internal temperature of 165°F before consuming.
Frequently Asked Questions
Can I eat a pre-cooked turkey cold?
Yes, pre-cooked turkeys are fully cooked and safe to eat cold. However, if you or your guests have compromised immune systems, it’s best to reheat the turkey to 165°F before eating.
What about stuffing?
If you’re using pre-cooked stuffing, make sure it has the USDA or a state mark of inspection for safety. Avoid buying pre-cooked, stuffed turkeys from local restaurants or caterers, as the stuffing may not have been prepared safely.
Can I use the drippings from the roasting pan to make gravy?
Absolutely! The drippings from the pan are full of flavor and can be used to make a delicious homemade gravy. Simply mix 1 tablespoon of cornstarch per 1 cup of drippings to thicken the gravy.
Cooking a pre-cooked turkey is a simple and convenient way to enjoy a delicious and satisfying meal. By following the tips and guidelines in this guide, you can ensure your turkey is cooked to perfection, safe to eat, and full of flavor. So, gather your loved ones, set the table, and enjoy a memorable turkey feast!
How to Reheat Leftovers
According to the USDA, the simple rule for reheating turkey or any other Thanksgiving leftover is to heat it until the internal temperature reaches 165 degrees Fahrenheit. Use a food thermometer to check the temperature.
Frozen leftovers can be reheated without thawing them first, per the USDA. Itll just take longer than reheating thawed out foods.
How to Cook a Ready-to-Eat Turkey
The weight of the bird determines how long it takes to cook it whole; a larger turkey will take longer in the oven. To heat it up, follow these steps:
- Thaw the turkey, following the instructions above.
- Take off the wrapper and put the frozen, fully cooked turkey breast side up in a roasting pan.
- After lightly oiling the turkey skin, put it in an oven that has been preheated to 375 degrees Fahrenheit. (Note: According to the South Dakota State University Extension, avoid reheating food in an oven that is lower than 325 degrees Fahrenheit. ).
- The Hincks Turkey Farm in New Jersey suggests adding water to the bottom of the roasting pan to help reheat a precooked turkey without drying it out.
- The USDA recommends reheating the turkey until its internal temperature reaches 165 degrees. According to Honey-B Ham, which sells fried and smoked turkeys, you should cook the bird for approximately 10 minutes per pound, though this will vary based on your oven and the size of the bird. (Keep scrolling for a reheating time chart. ).
- Peek in the oven after about an hour. If the skin of the turkey is becoming too brown, wrap the entire bird in foil.
- Use a meat thermometer to check the turkey approximately half an hour before the suggested cooking time. To check for doneness, place the thermometer in the thickest area of the thigh and breast. The bone may be hotter than the meat, so avoid touching it with the thermometer’s tip. The USDA advises reheating and cooking all poultry to an internal temperature of 165 degrees Fahrenheit, including precooked turkey.
- Take the bird out of the oven when it reaches 165 degrees, having been fully reheated.
- Let it rest for about 15 minutes. Then, carve and serve.
Use this chart to estimate the cooking time on your already-cooked bird:
|
Turkey Weight |
Servings* |
Reheating Time |
|---|---|---|
|
10 lbs. |
8 |
1 hr 20 mins – 1 hr 40 mins |
|
15 lbs. |
12 |
2 hrs – 2.5 hrs |
|
20 lbs. |
16 |
2.5 hrs – 3 hrs 15 mins |
|
25 lbs. |
20 |
3 hrs 15 mins – 4 hrs 15 mins |
*1.25 pounds of turkey per person is a good guideline for hungry guests, per the National Turkey Foundation (NTF).
If desired, you can use the drippings from the bottom of the roaster pan to make homemade gravy. To thicken it, mix 1 tablespoon of cornstarch per 1 cup of drippings, per the Argo Starch website.
When it comes to stuffing and pre-cooked birds, the situation is complicated. According to the USDA, a precooked whole, stuffed turkey bearing a state or federal mark of inspection is safe to consume.
But youll want to avoid buying a pre-cooked, stuffed turkey from a local restaurant or caterer. Thats because stuffing should not be prepared ahead.
Instead, you can prep the dry and wet stuffing ingredients separately and keep them in the fridge. According to the USDA, do not combine the wet and dry ingredients until right before spooning the stuffing into the turkey cavity.
Spoon the stuffing in loosely — think: 3/4 cup of stuffing per pound of meat. The stuffing should be moist, because heat destroys bacteria better in a moist environment.
Use a food thermometer to make sure that both bird and stuffing reach 165 degrees, per the USDA.