Most turkeys purchased at the grocery store as domesticated turkeys.
Roasting a smoked turkey requires no more preparation than roasting a fresh or frozen bird. Smoked turkey gets its favor from aromatic wood, such as hickory and cherry. Some smoked turkeys are brined before being cooked in a smoker. The majority of turkeys harvested for human consumption grace the Thanksgiving table, confirms the U.S. Department of Agriculture. Your grocery store will have more options, such as organic, free range, natural, fresh, frozen, deep-chilled and smoked during the holiday season; many stores have turkeys on hand year round.
Instructions
1. Thaw the smoked turkey in the refrigerator for one to six days depending on the weight of the turkey. A 4- to 16-lb. turkey takes between one and three days to thaw, while turkey weighing over 20 lbs. takes between five and six days. Leave it wrapped and place it into a pan to catch the drippings as the turkey thaws. Alternatively, thaw the turkey in ice water for 30 minutes per pound.
2. Preheat the oven to 325 degrees F. Remove the giblets and neck from the body cavity. It may or may not have any giblets, depending on the brand.
3. Season the turkey to taste with herbs and spices, such as garlic powder, paprika, celery salt, pepper, and onion powder. The exact seasonings depend on the type of wood used to smoke the turkey.
4. Place into a pan and fill the pan with 3 inches of water. Cover the pan with aluminum foil. Put the smoked turkey into the oven.
5. Cook for about 7 to 9 minutes per pound of turkey. Insert a meat thermometer about 2 inches deep into the thigh area. The internal temperature of smoked turkey should reach 140 degrees F before you take it out of the oven.
6. Remove the foil and place the smoked turkey on a cutting board. Let the turkey rest 15 to 20 minutes before slicing.
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