Recipes

[KaySD]

I agree, juiciness is the main issue. This year, I bought a bone-in whole turkey breast from Trader Joe that has been brined and roasted so is fully cooked. It takes about a half hour to reheat. So I know it can be done. Maybe you want to keep an eye on the internal temp as you are roasting it Wednesday, and pull it out before it reaches the "done" point.

[Nightowlz]

I don't know why it matters the turkey is always cold by the time you sit down to eat anyways???

[Mom2Dogs]

@KaySD ...I do have a digital thermometer...I'll use it!

[Mom2Dogs]

@Nightowlz ...you do have a point!

[deb5555]

[chickenbutt]

When I got to the point where it took me several days to go the full TG menu, I had begun doing the brining on Tues pm and then roasting it on Wed. 

Then, on Thurs, I put some of it in a casserole dish with either some jus, gravy, or stock and warmed it up like that with the glass lid on the dish.   It always comes out great.