I have never prepared a smoked turkey, but if there are directions on the package, follow them carefully. Turkey can be quite dry unless you are careful, and a smoked turkey has already been exposed to heat.

Thank you for replying sheilajoyce! I'll definitely read up on any provided directions, but directions usually assume that a regular oven will be used. I'm hoping to figure out if my beloved CSO could help me get better results with reheated smoked turkey. I'm wondering if either the reheat mode or the convection humid mode or other mode would help prevent drying out my turkey...

I have a Gaggenau CSO which is all manual, so I can't recommend specific settings. You don't say how big the turkey is, though I assume it would fit in the CSO. Does yours have two fans? If so are they side by side? I'm used to using "regenerate" mode for plates of food for 10 minutes. Is that how you would use your reheat mode? I can't tell you how it would do with a whole turkey, but perhaps being so gentle it could be ideal.

You'd have to put it on a rack, no matter what, either in a roasting pan or just on an oven rack with a pan underneath to catch drips.

I'm thinking if you don't need it for presentation, you might do best to butterfly it (cut it open and flatten it--you might need to remove the sternum as well as the spine, or at least cut through it. It will heat a lot more evenly that way and you're not fighting the cavity.

General rule of thumb is that you reheat stuff at the same time and temperature as you cooked it, but the turkey is fully cooked, right? And smoked turkey isn't usually served piping hot.

I'm trying to think of a downside if the oven is too moist, other than the skin getting soft, which it likely will anyway. Unless you get condensation and the bird gets really wet, i can't think of anything. Do you know how much steam is in convection humid mode? Do you use that for cooking a chicken? That might be a better choice, if so, if you want to get the bird really hot.

Use the probe to get it the temperature you want. Do you have a probe setting where it automatically switches to keep warm once you're at temperature? That would be ideal.

Good luck! I wish I had more than a thought process to tell you.

Happy Thanksgiving.

Thanks, plllog, I was hoping you would chime in. I've read so many of your posts between the kitchen and the cooking forums.

The reheat mode starts with steam and convection heat, and after about five or so minutes, the steam stops (vented out, I think), but the oven cavity stays moist. I've used the reheat mode for brisket, roast, chicken, even salmon, etc., with great results... and my gut tells me that it would work great with the turkey... but Thanksgiving seems a high risk time to be trying something new! The turkey is 14 lbs, and is fully smoked/cooked/packaged. It's supposed to be a good brand from a high end grocery store... so I think I'm starting with a good turkey... and hopefully I can do it justice. I do have a probe. Once the turkey reaches temperature, it will be going into my car for a 30 minute drive to where we will be eating. So... it won't be really hot when we eat..., but I don't want it cold either.

I looked again at the user's manual. The convect humid mode doesn't add steam, it just doesn't vent humidity that is generated. So, this doesn't feel right for my turkey.

There is a convection steam mode... which combines steam with the convection heating at whatever temperature I set. The steam doesn't cut off automatically, but I can stop the steam whenever I want. This is the mode I actually used to roast a whole turkey last year... which turned out superb. Turkey was super moist, and the skin was perfectly browned and crispy. (It was magic...)

I'll look at the turkey when I unwrap it to see if I think I could disassemble it without mangling it. I do kind of want it to look pretty, though, so I think I'd rather leave it looking like a turkey if I can get comfortable with my approach to reheating.

You said you have a "probe", is that the probe that comes with the oven?

I would not used that for what you want to do. Typically an oven probe is made "heavy duty" (a lot of metal}, or what's known as "capillary thermometer" they are not very accurate and they can distort temperature readings.

Run to your supermarket and spend a few dollars and get a digital "instant" meat thermometer. They are very cheap and pretty good. With the meat thermometer, you can check different parts of the turkey to avoid overcooking.

A steam oven, depending on temperature setting, may not actually steam (212F+). The steamer may be just sending moisturized hot air into the cooking cavity.

A smoked turkey, even fully cooked, may not have been cooked at high temperature to keep the meat moist. So try to do yours "low & slow" to avoid overcooking.

There is another post on methods on how to keep a turkey hot for travelling.

Happy thanksgiving all!

dcarch

Thanks dcarch! I appreciate the tip. I was referring above to the oven probe, but I also have a 2 second thermapen, so I'll use that for checking the turkey temps. It's so great to be able to ask a critical strategy question, even at the last minute, and get feedback. This forum is both education and entertaining :)