Thawing: Requires 3-4 hours, More Difficult
Ensure your Turkey/Ham is wrapped securely, making sure water is not able to leak through the wrapping. Submerge your wrapped turkey in cold tap water (use your kitchen sink or a large ice chest). Change the water every 30 minutes. Heat the Turkey/Ham immediately after it is thawed. Do not re-freeze.
Thawing: Requires 2-3 Days, Easiest Method
Keep Turkey/Ham in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. A thawed Turkey/Ham can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen.
Heating your Turkey / Ham
Pre-Heat oven to 325ºF, Place your unwrapped Turkey/Ham on middle rack in a shallow baking pan. Pour a shallow layer of water or chicken stock in the bottom of the pan. Heat uncovered for 45 minutes. When the timer expires, drape a sheet of aluminum foil over the top of your turkey/Ham. Heat for an additional 30 minutes. Your Turkey/Ham is ready when heated to a minimum internal temperature of 165ºF. To measure temperature, place a meat thermometer next to the thigh bone, without touching the bone.
For best and most juicy results, let your Turkey/Ham “rest” outside of the oven for 20 minutes before carving to allow juices to set.
Note from the Pitmaster
Our Smoked Turkeys and Hams have been fully cooked and smoked using all natural Central Texas Post Oak Wood. The smoking process enables poultry meat to retain its natural red pigment often associated with undercooked meat. Don't be alarmed by this color, as it is a natural color and safe to eat.