Amanda is a co-founder of Food52.

added over 2 years ago

Leave it whole and don't cover it or it will steam. About 20 min before serving, carve the turkey and put all the meat into the bottom of a roasting pan. Spoon over some broth (or pan juices, not gravy), just enough to moisten the meat (and make sure parts with skin are on top so they stay crisp) -- should not swim in it. Then rewarm it in a 200-degree oven. Will be just fine!

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