Precooked turkeys provide a convenient and safe alternative to a fresh turkey for family meals or holiday parties. The cooking methods for a precooked turkey are similar to those for a fresh turkey, but the overall cooking time varies because the meat has already been cooked. However, bacteria may have formed in the meat after cooking, which requires you to cook the turkey to a precise internal temperature in order to destroy any bacteria.
Preparation
Always wash and sanitize any utensils before and after handling the precooked turkey. Preheat the oven to 325 degrees Fahrenheit or turn the microwave oven to about 75-percent power. Place the turkey in a shallow baking dish and add about 1 to 2 cups of water or broth for moisture while cooking.
Cooking Times
The cooking time for precooked turkeys is less than fresh turkeys because the meat has already gone through the cooking process. As a result, cook the precooked turkey long enough to achieve a minimum internal temperature. Cook the precooked turkey for about seven minutes per pound. For example, a 2-lb. turkey requires about 14 minutes, while a 10-lb. turkey requires about 70 minutes.
Temperature
Check the temperature of the turkey by inserting the probe of a meat thermometer into the thickest portion of the meat. Remove the turkey from the oven when the temperature reaches 165 degrees Fahrenheit. This is the same temperature required for cooking a fresh turkey, because this temperature ensures that all bacteria that may have formed after the initial cooking process has been destroyed.
Leftovers
Refrigerate any leftovers within two hours of cooking to prevent bacterial growth. Reduce that time to only one hour if you are having an outdoor picnic where the turkey is exposed to temperatures above 90 degrees Fahrenheit. Use the leftovers within about three to four days, or place the leftover turkey in the freezer for use within two to six months.
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