Web follow these steps to safely cook a turkey:

How to cook a turkey day before and reheat. Use the defrost function, remove outside wrapping and allow 6 minutes per pound. Reheat your turkey on the stovetop using a pot with a lid, allowing steam to help keep the turkey moist. This method for defrosting a turkey is faster than in the fridge, but it requires a few more steps.

The spatchcocked turkey fares far better than a whole bird when reheated. Web roast your thanksgiving turkey the day before the holiday, carve it, and refrigerate overnight; Slide turkey under the broiler.

Web then pop it into a 350°f oven for 30 to 40 minutes as the turkey rests. Slice up the turkey into small pieces that can fit onto a skillet. Web to reheat the turkey, put the meat back in a roasting pan, pour a bit of chicken stock over the turkey to keep it moist, and cover.

Wrap the turkey with foil place it into the oven. Add between ¼ to ½ inch of broth to the skillet. If it’s still frozen, it can dry out during the reheating process.

A whole bird can be seasoned two days before, a crown up to a day before and a boneless turkey breast should be. Web the only way to reheat a turkey without drying it out would be to cut it into pieces. Web if you’re pressed for time (or oven space), make ahead roasted turkey is just what you need.

Another option is to reheat the turkey in the microwave. Eastern time, monday through friday. If you layer the slices, the top ones will be undercooked, while the ones stuck at the bottom will be burnt.