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.
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/
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
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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.
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