They cook it without brining or seasonings. Any advice for how to warm it the day of and add flavor?
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Were you re-warming carved or whole. If carved you can make a gravy and warm it in that. Here's a make-ahead gravy recipe http://www.food52.com/recipes....
If you're re-warming it whole you can melt some butter and mix with white wine. Then baste the turkey as it's warming