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Do I need to rest a precooked turkey breast, reheated?

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This year I have to work and it's just me and so I ordered a prepared dinne with a precooked turkey breast. The instructions are to heat at 350 for 20-30 minutes. Do I need to rest it afterwards and if so how long?

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  1. If you decide to follow the directions provided to you, then it would not hurt to rest the roast turkey for 10-15 minutes, while you reheat, or prepare you sides.

    If you have the time, I would suggest you you reheat your entire meal at a lower temperature of 225-250*. It may take longer, but the turkey will not dry out and stay more moist and tender....also, you will not have to allow for any additional resting period. You can check when it's done by simply touching the meat or sticking a fork into the meat or side to see if it has reached acceptable serving temperature. If the turkey will be refrigerated, then it will also help to take it out an hour before to come closer to room temperature. This is the way I reheat most leftovers...especially roasted meats or steaks.

    7 Replies
    1. re: fourunder

      I do like this idea. The other dishes which will need to be reheated are stuffing, macaroni casserole and mashed potatoes, however the instructions recommend to cook the potatoes in a pot on the stove with some added milk. Is there anything else you'd add to the potatoes (butter was in my head, but wasn't sure) or would you just put them in a casserole and into the oven as well. Any estimate as to how much longer? I know it's hard to judge but when should I start to check?

      1. re: fldhkybnva

        If you take the lower route, then I would say to expect at least an hour total time for the entire meal.. It may sound like a long time, but all you are really doing is sticking the meal inside an oven and waiting. . If you want to speed things up a high heat blast for 5 minutes will not harm anything. If you want crispy skin, you could use the broiler aspect of your oven too....this would also top brown your sides.

        With regards to when to check initially......If you put the turkey in a cold oven....then I would estimate 45 minutes.....in a pre-heated oven, a minimum of 30. It will help if you rotate or flip the turkey during the reheat period. For the sides, it will also help if you mix or stir them as they loosen up from the refrigerator chill. Make sure you break up the stuffing as well, similar to how you would when reheating something like lasagna in the microvave to avoid any cool spots. Just this evening, I reheated four items from dinner out last evening,

        * A 1 inch thick pork chop

        * Rigatoni Bolognese

        * Hot Antipasto: Shrimp Parmigiana, Stuffed Mushroom and Eggplant Rollatini

        * Spiedini alla Romana

        All were in those typical aluminum foil pans with the white covers. I removed them from the fridge for an hour and placed them in the oven at 250* for 45 minutes. At the 20 minute mark I stirred the pasta to loosen it up. At the 4o minute mark, I cranked up the oven to 350 for 5 minutes. I removed all the items and they were at a nice serving temperature. The cheese on the Spiedini alla Romana was nicely melted, the Bolognese and Antipasto was slightly steaming. The pork chop was hot...I probably could have taken that out a little sooner....but your turkey breast is much thicker, so I do not believe you will have any similar problems. To be safe, just check at 30 minutes and use your best judgement on how hot you would like the meal.......I would suggest you reheat any gravy on the stove top.

        As for the potatoes.....I would add any of the following. I would be fine with the stove top...but if you like the crispy browned top of a casserole...then the obvious choice would be to transfer to the oven.

        garlic
        milk, cream, cream cheese or sour cream
        Parmigiano Cheese
        chives or green onion
        cheddar cheese
        butter

        If you decide to use milk or other dairy items, I suggest heating the milk and other items first before adding the potatoes to the pot or the casserole dish. You will avoid burning the potatoes this way in the bottom of the pot.

        1. re: fourunder

          Great, thank you so much!! Should I reheat this all covered and remove the cover for the sides for about 10 minutes to brown? Also with the turkey breast, would you recommend adding any liquid to the pan?

          1. re: fldhkybnva

            All the items will heat faster covered.....either in the foil or any oven safe packaging provided. As for the turkey, the decision would come down to whether you would like to enjoy the skin or not. Any liquid added to reheating process will affect the skin...especially if covered. A small amount will not hurt, but I would deem it unnecessary.

            Given the items in your meal.....I believe all would benefit from top browning...especially all the sides for texture.

            1. re: fourunder

              If I don't use any broth is there any concern for a drier breast or the lower temperature would prevent that? If I were to do it at the recommended temperature would that change your opinion?

              1. re: fldhkybnva

                You certainly could add broth, but if you place the meat directly in the broth...it becomes a braise in essence....Covering it would cause it to steam...not recommended.

                I really do not believe it is necessary to add broth. When I reheat slices, I'm not against putting some stock into a fry pan and heating it up, then placing slices of meat for 30 seconds to heat the meal.

                With the lower temps of 225-250 you will not be cooking the meat...only warming. If you read my thoughts on Prime Rib Roast, after a two hour hold, I will warm for 20-30 minutes at 250, then give it a high heat blast. It's a reliable method for me. I would clarify to say, if possible, reheat the turkey on a rack, or suspended on crumbled foil. If you want to use broth, do not cover with foil.....again, I will reiterate I feel it is not necessary

                As for the stores instructions....I would not trust them myself. They need to be safe and will insist the meat is cooked to 165* before leaving the store.....that's already borderline over-cooked for me. Adding broth at the higher temps will steam, especially if covered. You could certainly slice off as much as you need and reheat in the frying pan as explained above. Actually...that may be the best option. Heat the broth until it boils...turn off the heat and drop the slices into the broth....30 seconds should do the trick.....or you can use your colander over a pot and cover the turkey in the colander....Whenever I steam/boil vegetables to accompany leftover roasts...I put the sliced meat atop the pot in a strainer and cover with the appropriate lid for the pot. The veggies get cooked and the meat gets reheated all in one vessel. Very little mess and clean-up.....This is also the way I heat up boiled hot dogs. After the franks are hot, I'll introduce the strainer to the top of the pot and put the hot dog rolls into it. Cover and steam for a minute...Hot soft rolls and a hot dog...just like a pushcart.

                1. re: fourunder

                  Perfect! My plan is put the turkey and all sides (no broth, covered) in the oven at 250F, stir at 20 minutes, check every so often, remove covers, increase temperature at 40ish minutes to 350F to crisp skin and brown the top of the sides. i will likely throw in the rolls with 10 minutes to go wrapped in foil which I think should heat them thruogh. Sounds like a good plan, my dinner rests on your fabulous advice :)

    2. Any other thoughts before I go with this plan tomorrow? Thanks Hounds