Smoked Chicken or Turkey

Preparation info
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Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

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Smoked poultry is not cured in the way a long-smoked country ham is, so it should be considered as perishable as a plain roasted bird. Refrigerate it as soon as it has cooled and use it within a few days. Frozen and thawed, smoked poultry is good but perhaps a bit damper than a bird that hasn’t been frozen. We find that wrapping thawed smoked poultry in foil and warming it for half an hour in a 325-degree oven freshens it. Let it cool to room temperature to serve.

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