Turkey cooked. What is the best way to reheat and preserve the moisture and flavor in 2 days? Had been in Gin Brine for 24 hours prior....

  • Posted by: bmgid
  • November 22, 2016
  • 906 views
  • 8 Comments

8 Comments

MMH November 22, 2016
A little broth (made from your turkey of course) in the bottom of the container works well - the more gelatinous the better.
 
Cook's S. November 22, 2016
bmgid! You are so efficient in that you already cooked your bird! Below is the method I developed over at Cook's Illustrated for leftover parts turkey.

Speaking of leftovers, you should try our Leftover Mashed Potato Tots on Cook's Science the day after Thanksgiving: http://www.cooksscience.com/recipes/9367-leftover-mashed-potato-tots/

Wrap the leftover portions in aluminum foil, stacking any sliced pieces, and place them on a wire rack set in a rimmed baking sheet. Transfer them to a 275-degree oven and heat them until the meat registers 130 degrees, a temperature warm enough for serving but not so hot that it drives off more moisture. (Sliced turkey should be warm throughout; if the slices are relatively thick, you can insert the probe into the meat just as you would with bone-in pieces.) This gentle oven temperature also means that the meat comes up to temperature slowly and evenly. Note that timing will vary greatly based on the shape and size of the leftover turkey pieces. For a crosswise-cut half breast, we found 35 to 45 minutes to be sufficient.

Finally, place any large skin-on pieces skin side down in a lightly oiled skillet over medium-high heat, heating until the skin recrisps.
Answer image
 
bmgid November 22, 2016
Will go with the gentle warm-up to 130 degrees, thank you. As for the skin recrisping, is that done after the gentle warm-up?
 
Riddley G. November 22, 2016
You can also toss the carved pieces in olive oil with a pinch of salt before popping it into the oven. https://www.google.com/amp/s/food52.com/blog/18438-no-matter-what-you-do-your-turkey-will-be-just-fine/
 
bmgid November 22, 2016
Sounds like a good prep idea before popping, TY!
 
figgypudding November 22, 2016
Hi bmgid,

Ina Garten recommends laying your turkey on a layer of gravy and baking it to reheat it: https://food52.com/blog/11742-ina-garten-s-make-ahead-thanksgiving-advice
 
bmgid November 22, 2016
Thanks for sharing the link. BTW, Ina's tomato feta salad rocks!
 
PHIL November 22, 2016
Kate, this is the simplest and best idea, I have done it many times.
 
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