Here's How to Reheat Turkey So It's Still Absolutely Tasty

·2 min read
Photo credit: Ralph Smith
Photo credit: Ralph Smith

The best part of Thanksgiving is undoubtedly the leftovers. There are so many new dishes you can make with the components of a Thanksgiving menu! Ree Drummond especially loves to put leftover turkey to good use—just check out her recipes for Thanksgiving leftover pot pies, leftover turkey and cranberry flatbreads, and this amazing leftover sandwich on a pickle bun! But if you just want to eat a plate of leftovers, then you're probably wondering how to reheat turkey. Read on for some tips for keeping your Thanksgiving turkey perfectly juicy after the big feast is over. (Hint: The microwave is not the answer!)


How do you reheat turkey without drying it out?

The key is to reheat your turkey low and slow. The microwave will heat up your turkey almost instantly, but it will also dry out the meat and make the skin chewy. Instead, reheat the meat in the oven: Put the carved meat in a baking dish and add a little moisture like chicken broth or turkey stock to the pan so the turkey can reabsorb some juices. Cover the pan tightly with foil—this will allow the turkey to steam and stay moist—then reheat at a low temperature until hot, about 20 to 30 minutes at 300 degrees.

What is the best way to reheat a turkey dinner?

If you're looking to heat up different components of a turkey dinner at the same time (like mashed potatoes, stuffing, turkey, and green beans), your best bet is to reheat them all separately rather than throwing a plate of everything into the microwave. The best way to reheat the stuffing and the turkey is in the oven, and green beans and mashed potatoes would best be reheated over low heat on the stovetop until they're warmed through. If the microwave is your only option, be sure to drizzle a little giblet gravy over the turkey and cover with a microwave-safe plate while heating.

How do you keep a turkey warm and moist after carving it?

If you've already carved the meat, cover it with foil to trap the heat and moisture; just keep in mind that the skin will start to soften. When ready to serve, you can douse the carved meat with a little warm chicken broth or turkey stock to make it taste like it was freshly carved. If you can, though, hold off on carving your turkey until as close to serving time as possible. If the turkey is ready to go but the rest of your sides are still cooking, you can either keep it in a 200-degree oven (whole, uncarved) while you wait, or cover it loosely with foil on the countertop. Just remember not to leave the turkey out longer than two hours or one hour in over 90-degree heat.