It still "heats" in a 350degree oven for 2 hours, so I'm guessing the stuffing would be fine; it's not like there are raw eggs or raw poultry involved here. I'll probably do a pan of stuffing because we are all stuffing fans, but I didn't know if there were specific ways people deal with smoked turkey as opposed to roasted.
That flavor profile will go very well with the smoked turkey
I grew up on a farm in NH and we had an ancient (about 1776 verified by tree workers who cared for it for us) sugar maple in our yard. As those towering pines were cut for ship masts and New England was largely denuded of trees in the late 1700's, sugar maples were often planted along the road approaching a farm, thus the phrase *road side maples*. The original tree is so wide around that the hand wrought iron chain used to tie up the horses has almost been *swallowed* by this tree. As kids we climbed up the chain. There is a spring under the roots where a dug well existed at the time which has supported this treasure for several hundred years through drought times.
Exactly why I'd make dishes you generally serve with ham.
You can heat smoked turkey?!?
I've never had it any way other than cold - it genuinely never occurred to me. Whenever I've had it at a holiday meal, a smoked turkey has been served cold along side the regular roasted one.
They serve the smoked turkey legs warm everywhere that you get them, like WDW and State fairs. My mind goes the other way, eating cold turkey does not sound appealing.
That can't be right. 2 hours and you will have turkey jerky. I would do as others suggested, slice it while it is cold and warm it up that way.
Yes, you are right about that - I'd forgotten about having a hot turkey leg at DLR. As for the cold smoked turkey, it's actually pretty common here in the summertime for picnics and potlucks.You don't eat it at a restaurant? Like ever? I can't fathom eating cold turkey, smoked or otherwise, unless it's cold cuts.
Nope - never even seen smoked turkey (in any form) on a restaurant menu.
