14 Comments

  1. Scott quinlan says:

    I think your temperature is wrong. 325°C = 617°F I don’t think most commercial get that hot. Are you sure that’s not a typo and you meant to put 325°F?

    1. Hairstyles says:

      It not that much of a internet reader to be honest but your sites really nice, keep it up! I’ll go ahead and bookmark your website to come back later on. All the best

  2. Can I put a rub on a already smoked turkey? Before baking it?

  3. Do you keep the bird breast down when resting as well?

    1. Hi J,

      Yes, you can do it. But in my opinion you shouldn’t do it because the breast will be not dried out and effect to the flavor a lot.

      Thanks

  4. A Women from germany told me to pour Malt Beer over the smoked before you heat it, it will make the Crust nice and crispy.
    Has anybody ever tried this ?

  5. The package says “already cooked smoked turkey” but the reheating instructions say 15 minutes per pound. Your site says 5 minutes per pound. I am now trying to decide which to follow. It seems like 2.8 hours is more like how I would cook a turkey originally the very first time. So now do I cook it for 2.8 hours according to the package or do I follow yours and cook it for 57 minutes? Thats a huge difference!!!

  6. This method seems great but do I put it directly put in the roasting pan or on a rack?

  7. Carl Haberecht says:

    What about doing the turkey in a roaster? I know the time would be shorter. Also it has netting, leave on during cooking or remove before roasting?

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