Carve the turkey breast meat into thin slices and carve the leg meat off the bone.

Cooking turkey early and reheating. Arrange the slices in a single layer in a shallow pan or baking dish and. Do not let the water splash onto counters, cooking utensils or food. It needs to be heated slowly.

Use the defrost function, remove outside wrapping and allow 6 minutes per pound. Tuck the wings under the turkey and tie the drumsticks together. Cook the day before and reheat choosing the right turkey.

Add the onion and garlic and sauté, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. All poultry should reach a safe minimum internal temperature of 165 °f (73.9° c) as measured with a food thermometer. Carefully place the covered turkey in the preheated oven, preferably on the middle rack for even heating.

Web tie legs together with kitchen twine. No one will even know! Make sure to thoroughly wash the sink afterward.

Melt the butter in a large saucepan over medium heat. I have a very detailed tutorial on this. Put the turkey pieces on top, dot with the cubed butter, drizzle with the olive oil and sprinkle with the salt and pepper.

Let the turkey come to room temperature leave your turkey leftovers out on the counter for 10 to 30 minutes before reheating. Sprinkle on the flour and cook, stirring constantly, for 1½ minutes. Place turkey on a rack inside a roasting pan, breast side up.