Leftover Smoked Turkey Recipes (20+ Great Ideas) (2024)

FAQs

How many days can you eat leftover smoked turkey? ›

USDA recommends using cooked turkey within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. Turkey can be frozen for 3 to 4 months. Although safe indefinitely, frozen leftovers can lose moisture and flavor when stored for longer times in the freezer.

Here's how to make homemade turkey stock for your turkey gravy: Put the legs (or the neck and tails) on the smoker for an hour. Transfer them to a crock pot with 8 cups water, 1 cup celery, 1 cup carrots, 1 medium yellow onion, and 2 Tablespoons of salt. Cook it on low for 6-8 hours.

Place your smoked turkey on the broiler try rack and tent securely with tin foil. Place the trayed smoked turkey in the middle of a 350° F oven and cook for about 1.5 – 2 hours (or until a meat thermometer reaches about 140° F in the center of the breast). Remove the turkey and carve for serving.

Frozen Turkey

Turkeys can be kept in the freezer indefinitely. However, cook turkeys within 1 year for the best quality.

Like other leftovers, leftover cooked turkey can—and will—go bad. “The texture and smell of turkey will indicate when it has gone bad,” Edwards says. “Generally it will smell bad and get a slimy texture. It's best to throw it away after four days in the fridge or move it to the freezer at that point.”

Remove turkey breast from packaging and rewrap in aluminum foil (to prevent sticking, first spray aluminum foil with nonstick cooking spray). Place foil-wrapped turkey breast in shallow roasting pan. Heat at 350° F for 1 hour and 20 minutes. Remove pan from oven and carefully remove foil.

The complaint alleged that Goode-Cook stole instructions developed by Greenberg for cooking a smoked turkey. The instructions involved three short paragraphs filled with fairly standard instructions on how to handle and cook a turkey.

Today's smoked turkeys are less salty, more moist, and far more palatable than any cured product our ancestors ate. The milder cured and smoked meats today need only be stored under refrigeration. This fine smoked turkey may be kept in the freezer up to 6 months or in the refrigerator up to 2 weeks–enjoy!

Roughly chop the bacon, add to the tray and fry for a few minutes. Chop the onions and lemon and add to the tray with 2 rosemary sprigs and the tomatoes. Cook for 1–2 minutes, then add the turkey wings, parson's nose and drumstick tips and fry for a few more minutes. Pour in the cider and boil for a few minutes.

You can follow almost any recipe for gravy and just add the drippings from the smoked turkey. To collect the drippings, place a large drip pan filled with a liter of water, beer, wine, or juice underneath the turkey while it is cooking.

Why does smoked turkey taste like ham? ›

Ever wonder why so many smoked game birds look and taste like ham, instead of like pheasant, turkey, duck, quail, or whatever else they're supposed to be? The answer is sodium nitrite, a salt often used to cure meats, which acts as a preservative to keep meat fresher longer. Typically, it is added to a soaking brine.

Drop the "smoked" turkey into the 350 degree oil. Fry until you reach 160 in the deepest part of the breast. The fry will take approximately 1 - 1/2 mins per lb at 350. This part of the cook will take approximately 20 minutes on a 15 lb turkey.

Butterball Smoked Whole Turkeys are fully cooked and ready to eat. They can be used in recipes calling for cooked turkey without prior heating. The pink color of the meat comes from smoking and curing and is not a sign of undercooked meat.

Though smoked chicken and turkey can still create HCAs and PAHs, they are, overall, heathier choices than red meat. Go lean. Next in line after poultry are lean cuts of pork (like pork loin, tenderloin and center cut chops).

Throw out smoked turkey that smells sour or feels slimy. Don't taste it to try to tell if it's bad since it's not worth the risk of getting sick. Refrigerate or freeze the turkey within 2 hours of smoking it since leaving it at room temperature for longer than this causes bacteria to grow faster.

Today's smoked turkeys are less salty, more moist, and far more palatable than any cured product our ancestors ate. The milder cured and smoked meats today need only be stored under refrigeration. This fine smoked turkey may be kept in the freezer up to 6 months or in the refrigerator up to 2 weeks–enjoy!

How long do the turkey and trimmings stay safe in the refrigerator or freezer? The answer is simple: leftovers can be kept in the refrigerator for three to four days. This means you have until the Monday after Thanksgiving to eat all those delicious leftovers or place them in the freezer to enjoy later.

How Long Smoked Meats Last In The Fridge, Hot-Smoked Or Cold-Smoked. Hot-smoked meat, like ribs or brisket, lasts four days in the fridge and up to three months in the freezer, while cold-smoked meats can last for a few months or even indefinitely.