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Unread 11-15-2012, 03:42 PM   #6
Hambone1950
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I have done this a few times and my best advice is to cook the turkey completely day 1.
(this way you know it's done)... Refrigerate until you want to serve it. Now , a few hours before you want to serve it ,carve the turkey cold and put the carved meat in a large baking dish with a little bit of broth or just some of the juice from the bird in the bottom. Cover the dish tightly with foil and put it in the oven at 300-325 or so until its hot...maybe up to an hour depending on how much you reheat. I've also done it in a slow cooker and that works well also. Trying to reheat the whole bird in the oven is an invitation to dry meat.
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