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

FAQs

How To Reheat Turkey So It Never Dries It 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.

“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.”

After the turkey has reached an internal temperature of 165 °F, as measured with a food thermometer, you can keep it warm covered with foil in an oven. 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.

Pour gently simmering chicken broth (we love stirring a spoonful of Better Than Bouillon into water for a quick broth) over the towel just until it's damp. Wrap the entire dish in foil and bake until the turkey is steaming (the USDA recommends taking the turkey to 165°F).

Add moisture

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.

When serving your turkey the next day, the USDA Meat and Poultry Hotline advises that cooked turkey may be eaten cold or reheated. To reheat your turkey, USDA gives the following recommendations: In the Oven: Set the oven temperature no lower than 325°F.

If you let the turkey rest a bit, the juices reabsorb into the meat rather than running out of the bird and landing on the cutting board. Carve it to order. The longer you let it sit after you slice it, the drier it will be. If you need to slice it, cover it with foil or plastic wrap to keep it from drying out.

Place similarly-sized pieces of sliced, chopped, or shredded turkey in a 9-x13-inch pan or Dutch oven. Top with a little broth or gravy, cover with foil or the Dutch oven lid then, bake at 350°F until the turkey reaches 165°F. (This usually takes about 30 minutes.)

Place turkey breast in 350° oven and heat until warm. 3/4 - 1.5 hours. Check temperature with a meat thermometer.

TIP: Try this trick to reheat leftover meat, so it tastes fresh and juicy! 👇🏼🍖 1️⃣Let it come to room temp. Get a nonstick skillet nice and hot 🔥 2️⃣ Add your slices then IMMEDIATELY pour in a little broth and cover. Let cook 1 minute.

Does reheated turkey need to be 165? ›

You may eat the turkey cold or reheat to 165 F. meat off the bone. Legs and wings may be left whole, but the breast should be sliced. Refrigerate leftovers in shallow containers (i.e., containers 2-3 inches thick).

When serving your turkey the next day, the USDA Meat and Poultry Hotline advises that cooked turkey may be eaten cold or reheated. To reheat your turkey, USDA gives the following recommendations: In the Oven: Set the oven temperature no lower than 325°F.

Roasting your turkey ahead will save you the time spent testing and carving, allowing you to spend more time with your guests. It's easy: Simply cook it a day or two in advance, let it cool completely, then carve the bird into large pieces—breasts, wings, thighs and drumsticks.