We all do it. You pull the turkey out, poke it, squint at it, and then poke it again. The safe internal temperature for reheated turkey is 165°F in the thickest part of the breast or thigh. If you don’t have a meat thermometer, go buy one. It’s a $10 investment that saves you from soggy, cold-center disasters.
If you don’t have a thermometer, the old “cut it open and see if it’s steamy” method works. But you’ll lose precious juices that way. It’s like opening a present on Christmas morning—technically you can do it, but you’ll mess up the wrapping.
Remember: your smoked turkey is already fully cooked. You’re just trying to bring it back to life, not start a science experiment. Overcooking it is the real crime here.
