There’s nothing better than the smell (or taste!) of hot, fresh roasted turkey on Thanksgiving. And, considering the amount of turkey you’ll need per person, chances are there will be some extras after Thanksgiving dinner. If you’re already looking forward to those turkey leftovers, you should probably learn how to reheat turkey the right way. Here, we’re sharing our go-to method for reheating turkey without drying it out, plus some tips on how to reheat turkey in the microwave and even a quick guide to cooking a turkey the day before and reheating it. It’s possible to recreate that fresh-from-the-oven flavor the next day, you just need to take an extra minute to show your leftover turkey some love.
How do you reheat turkey without drying it out?
Reheating turkey low and slow in the oven is great for larger portions, but if you just need a personal serving (say, to build an epic turkey sandwich), we recommend skipping the oven and using the microwave or stovetop.
More From Good Housekeeping
This method comes straight from Chief Food Director Kate Merker’s grandfather, who owned a restaurant in Queens for decades and reheated countless turkeys in his lifetime. Here’s how he does it:
- After roasting the turkey and carving it, slice the thigh and breast meat at as even in thickness as possible.
- Arrange the slices in a single layer in a shallow pan or baking dish and drape a clean dish towel over the top.
- 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 dish in foil and place it in a 300°F oven until the turkey is steaming (the USDA recommends taking the turkey to 165°F). Don’t mess with the temperature, keep it low or the turkey will become tough.
How to reheat turkey in the microwave or stovetop
- In the microwave: Cut the turkey into similar sized pieces and arrange in a shallow baking dish (the sides help it steam). Sprinkle with a bit of chicken broth, then cover the bowl. Microwave on medium until heated through.
- On the stovetop: Add ¼-inch broth to a large skillet and arrange the turkey in a single layer on top. Cover the skillet, bring the broth to a simmer, and cook until heated through.
Can you cook a turkey the day before and reheat?
If you’re like us, you too are on the hunt to get ahead this Thanksgiving. While you certainly can cook an entire turkey the day before and then reheat it using the method described above, we would suggest getting a jump start on your Thanksgiving side dishes instead. Make and freeze pie crust, bang out your cranberry sauce — which will keep for at least three days or try some make-ahead Thanksgiving appetizers.
If you must make your bird ahead of time, follow these steps:
- Roast the turkey as you normally would (try one of our best Thanksgiving turkey recipes).
- Let it rest for 20-30 minutes (tip out any juices and reserve for delicious gravy).
- Carve turkey, separating the legs (keeping them separate is the best way to reheat breasts and wings). Separate the drumstick from the thighs, then remove the bones from the thighs (it is easier to do this when the turkey is still slightly warm).
- Place the pieces in airtight containers and refrigerate overnight.
- The morning of, remove the pieces from the refrigerator, then slice the thigh and breast meat into pieces (try and make them as even in thickness as possible).
- Arrange the slices in a single layer in shallow pans or baking dishes and drape a clean dish towel over the top.
- Bring some chicken broth to a simmer, then gently pour the chicken broth over the towel just until it is wet.
- Wrap the dish in foil and warm in a 300°F to 325°F oven until the turkey reaches 165°F.
Note that when breaking down the bird, keep each piece as intact as possible. The more you break it down and slice it, the greater the possibility of it drying out.
Samantha (she/her) is an editorial assistant in the Good Housekeeping Test Kitchen, where she writes about tasty recipes, must-try food products and top-tested secrets for home cooking success. She has taste-tasted hundreds of products and recipes since joining GH in 2020 (tough job!). A graduate of Fordham University, she considers the kitchen to be her happiest place.
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.
This content is imported from OpenWeb. You may be able to find the same content in another format, or you may be able to find more information, at their web site.