The best part of Thanksgiving is undoubtedly the leftovers. There are so many new dishes you can make with the components of a Thanksgiving menu! Ree Drummond especially loves to put leftover turkey to good use—just check out her recipes for turkey tetrazzini, leftover turkey shepherd's pie, and leftover turkey soup. But if you just want to keep it simple and eat a big plate of leftovers, then you're probably wondering how to reheat turkey.
If you've ever zapped a slice of leftover turkey in the microwave only for it to come out unpleasantly dry, you probably realize that there are, indeed, right and wrong ways to reheat turkey. Do it the right way and your bird can taste freshly roasted days after Thanksgiving! Speaking of, did you know you can make a Thanksgiving turkey ahead of time and reheat it on the big day? Talk about a life saver! Below you'll find all the advice you need to keep your Thanksgiving turkey perfectly juicy for the big feast and beyond.
How do you reheat turkey without drying it out?
Quicker is not always better, and that's especially true when it comes to reheating turkey. The best way to keep leftover turkey moist and delicious is reheating it low and slow. Yep, that means stepping away from the microwave! Microwaves may heat turkey in record time, but they also dry out the meat and leave the skin unpleasantly chewy. Instead, turn to your oven return your Thanksgiving turkey to hot, juicy, just-baked perfection. Simply heat your oven to 300 degrees, put the carved meat in a baking dish, and add some chicken broth or turkey stock to the pan. The meat will absorb some of the liquid as it heats, making it nice and juicy. Cover the pan tightly with foil and place it in the oven until the meat is hot, 20 to 30 minutes. Before you know it, you'll have fresh turkey once again!
Can you cook a turkey the day before and reheat it?
Yes you can! If roasting a bird on the big day sounds overwhelming, cook your turkey a day ahead. This easy trick will not only save you time on Thanksgiving, it'll make the day a lot less stressful, too. The best part? No one will even know! Simply roast your bird as usual, let it cool completely, then carve it into large pieces. Remove the wings, drumsticks, thighs, and breasts, keeping the pieces whole with some skin attached. Place the carved turkey pieces back into the roasting pan, cover well, and store in the fridge.
To reheat, preheat the oven to 325 degrees. Keeping the turkey in the roasting pan, pour a bit of stock (chicken, turkey, or veggie stock or broth will work) over the meat to moisten it. Cover with foil and bake for 45 minutes to an hour, or until the turkey is warmed through. Then carve the turkey into slices and serve!
What is the best way to reheat a turkey dinner?
If you're looking to heat up different components of a turkey dinner at the same time (like mashed potatoes, stuffing, turkey, and green beans), your best bet is to reheat them all separately rather than throwing a plate of everything into the microwave. The best way to reheat the stuffing and the turkey is in the oven, and green beans and mashed potatoes would best be reheated over low heat on the stovetop until they're warmed through. If the microwave is your only option, be sure to drizzle a little giblet gravy over the turkey and cover with a microwave-safe plate while heating.
How do you keep a turkey warm and moist after carving it?
If you've already carved the meat, cover it with foil to trap the heat and moisture; just keep in mind that the skin will start to soften. When ready to serve, you can douse the carved meat with a little warm chicken broth or turkey stock to make it taste like it was freshly carved. If you can, though, hold off on carving your turkey until as close to serving time as possible. If the turkey is ready to go but the rest of your sides are still cooking, you can either keep it in a 200 degree oven (whole, uncarved) while you wait, or cover it loosely with foil on the countertop. Just remember not to leave the turkey out longer than two hours or one hour if it's over 90 degrees where you're feasting.
