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Trusted Contributor
Posts: 1,719
Registered: ‎08-16-2016

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.

 

Honored Contributor
Posts: 13,914
Registered: ‎03-11-2010

Re: Turkey question

[ Edited ]

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

Honored Contributor
Posts: 10,962
Registered: ‎03-09-2010

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

Honored Contributor
Posts: 10,962
Registered: ‎03-09-2010

@Nightowlz ...you do have a point!

Trusted Contributor
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Registered: ‎03-21-2010

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Honored Contributor
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Registered: ‎03-09-2010

 

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.  Smiley Happy