reheating carved turkey

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Peanuts

reheating carved turkey

I'm doing roast turkey and roast potatoes etc. on New Year's Eve meal for a dozen French friends. As the kitchen will be full of people opening oysters, preparing foie gras etc. I'm wondering if I would be better to roast the turkey in the morning, carve it when it is cooler, and then to reheat it in slices, covered with foil . . . can you give me advice as to best way to reheat in order that it doesn't dry out, please?

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Lindsey, Food Editor

Reheating Turkey

Hello Peanuts,

This is a good question. Obviously it is always best to roast, rest and serve. I would try and get them to prepare their oysters and foie gras earlier personally as they can all be kept cold. But if you can’t do that I think its better to roast the whole bird, cover it and leave it at room temperature. Then, if you think you are going to eat the whole bird, I would put the whole thing back in the oven for 30 minutes then carve. Or if you need to heat less I would cut the bird up and then just heat what you need. I.e. a whole breast and a drumstick with its wing then heat these whole pieces and carve them after. I would only cover any exposed bits of flesh and leave the any bits with the skin over uncovered. If you have used bacon, then that could be used over the top to help keep it moist. Then carve just before you serve and have really hot gravy and hot plates to serve it on and with. Remember any re-heated meat should not be re-heated and served again but can be eaten cold.

Another way if you are not worried about the skin going soggy… you can heat cooked turkey in a roasting tin with a couple ladles of the turkey juices at the bottom and the whole thing covered in foil. If you really do have to carve it before you heat it you can do this the same way in a roasting tin or a ovenproof dish but it will be dryer.

I hope this helps

Best wishes

Lindsey

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Peanuts

reheating carved turkey

Thank you for such a full reply, Lindsay! We are likely to eat all the turkey that evening. And friends are likely to arrive at 8 and start filling the kitchen with oyster preparation etc! So it won't be that easy to get the whole turkey cooked to time, and carve it when we need it.

Also I'm not sure I have enough room in my oven to cook both the turkey and a good quantity of roast potatoes. That's why I thought of doing it earlier in the day, something I've never done before. Perhaps it would be better then to cook the turkey late afternoon, so it comes out at the point people arrive. We can carve it after resting, cover it with foil, and a little of the meat juices, then reheat it for half an hour max when we need it? By the time we've added the stuffing, gravy, bread sauce, ham, bit os crispy bacon, I would think it would be fine.

 
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