Serving a deep-fried turkey can be a delicious and convenient escape from traditional holiday fare. Moreover, roasting a traditional turkey can be a stressful all-day affair, spoiling valuable time that could be shared with your guests. Conversely, a deep-fried turkey ordered ahead of time is easily reheated in a pinch, and with a few simple steps you’ll be on your way to serving a perfect turkey with crispy skin right out of your oven.
How to Reheat a Deep Fried Turkey
Carve all poultry from the bone. Slice the breast meat. Leave turkey wings and legs whole for reheating later. All freshly cooked poultry not served within two hours must be carved from the bone to prevent food-borne illness.
Place the carved turkey into shallow, airtight containers. Refrigerate the turkey promptly. Refrigerate turkey trimmings and accompanying side dishes. Cooked poultry should never be left on the counter, or kept hot in the oven, for more than two hours. Refrigerate turkey to prevent food-borne illness.
Remove the turkey from the refrigerator approximately two hours before serving. Allowing the turkey to return to room temperature reduces its reheating time and prevents moisture loss.
Set the oven to low temperatures of 225 to 250 degrees Fahrenheit. Reheat the turkey at low temperatures to prevent dry, overcooked meat. Reheat the turkey uncovered in the oven for approximately 30 minutes. Times will vary according to the turkey's size.
Check the internal temperature of the turkey with a meat thermometer. Insert the thermometer into the turkey slices and turkey leg to take a reading. Your deep fried turkey is reheated when the thermometer reads 165 degrees F. Insert the thermometer throughout different sections of the meat to ensure all turkey slices have reached 165 degrees.
Remove reheated turkey from the oven and serve promptly for deep-fried, crispy turkey. Leave the turkey warming in the oven at a low temperature for up to two hours if not serving immediately. Refrigerate the leftovers promptly to avoid food-borne illness.