How To Reheat Turkey So It Never Dries It Out (2024)

FAQs

How To Reheat Turkey So It Never Dries It Out? ›

“The best way to reheat turkey is in the oven,” says chef Jose Garces. “Slice the turkey, place it in a shallow pan, add some chicken or turkey stock, and cover tightly with foil. Heat at 300 or 325 degrees until the turkey reaches 165 degrees. The stock should allow the turkey to steam without drying out.”

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.

To keep the turkey moist, add a little broth or water and cover. Reheat turkey to an internal temperature of 165°F. Use a food thermometer to check the internal temperature.

Splash the turkey with a bit of leftover broth or stock and cover the baking dish with aluminum foil. Bake for 20 minutes. The aluminum foil will prevent moisture from evaporating too quickly and the low temperature will help prevent the turkey from losing flavor.

However, holding a properly cooked turkey at a safe internal temperature 140 °F or above for more than a couple of hours will dry it out and ruin the quality.

TO REHEAT COOKED TURKEY BREAST AFTER REFRIGERATION

Preheat oven to 325*. 2. Place the Turkey Breast in a shallow pan with a small amount of liquid (water or turkey drippings) 3. Cover in foil and heat approximately 15 minutes per pound, until the internal tem- perature reaches 160*.

Put your bird, stuffing and side dishes in an oven with the temperature set high enough to keep the food at 140 F or above. Insert a meat thermometer in the food periodically to make sure it stays at that temperature. Covering with foil will help keep your food moist.

HOW TO COOK A PERFECTLY MOIST AND JUICY TURKEY. Start by “brining” the turkey. This means soaking it in salt water overnight in the fridge (generally using a brining bag). You can also add a few flavors to the brine if you so desire.

Keep your turkey moist by cooking it evenly. Let the turkey sit out of the refrigerator for about an hour before roasting. If you put a cold turkey into the oven it will take longer to cook. The heat works its way from the outside in, and the longer oven time will mean that the exterior has more time to dry out.

Oven-Roasted Turkey

We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

How do you keep turkey moist when reheating? ›

Place the turkey pieces in a baking dish and drizzle with a few tablespoons of stock and/or butter. Cover the dish with foil and heat in the oven at 350°F for about 30 minutes. Alternatively, you can microwave the sliced turkey (cover with a damp paper towel) in a microwave-safe dish at 50% power in 1-minute intervals.

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

First, preheat your oven to 325° F. Remove the turkey from the aluminum foil wrapping and place in a roasting pan. Pour 1 cup of water in the bottom of the pan and cover the turkey with a tented sheet of aluminum foil. For a 10-12 pound cooked turkey, bake for one hour, or until the turkey is 125° F.

The manufacturer doesn't know if you are going to cool it down in the fridge, or the freezer or just leave it in the sun on your windowsill. So now it has been left to go cold again but possibly bacteria has developed because you didn't cool it down quickly enough.

Keep your turkey moist by cooking it evenly. Let the turkey sit out of the refrigerator for about an hour before roasting. If you put a cold turkey into the oven it will take longer to cook. The heat works its way from the outside in, and the longer oven time will mean that the exterior has more time to dry out.

Organize the Meat

If your turkey is already broken down and sliced, split up the bags into white meat and dark meat for easy reheating. If you have larger pieces of turkey, like an unsliced breast, store it intact to keep in the juices until the meat is reheated. Make sure the bags stay tightly sealed.