How to keep your turkey succulent
If the turkey meat starts out dry, there won’t be much hope for it once it’s gone cold. But, there are a couple of things you can do to ensure the most succulent roast beforehand.
Dry-brining your turkey
By simply seasoning the raw turkey all over with salt up to two days before roasting, you’ll end up with a much juicier roast. A whole bird can be seasoned two days before, a crown up to a day before and a boneless turkey breast should be seasoned no earlier than the night before.
Don’t overcook the turkey
Resting the turkey
Adding the juices back
Covering the cooked meat
Safety tips for reheating turkey
- Cold, cooked turkey meat will keep in the fridge for up to four days, but always use your best judgement.
- Always reheat cold turkey until it's piping hot, not just warmed through.
- Only reheat cooked turkey once.
How to reheat turkey
How to reheat turkey in the oven
- Heat the oven to 180C/160C fan/gas 4.
- Carve the turkey breast meat into thin slices and carve the leg meat off the bone. Lay in a roasting tin or gratin dish. Pour over enough turkey or chicken stock over so there is about 5mm in the bottom of the dish. Dot over small pieces of butter (about 25g total should do it, but more won’t hurt).
- Cover the dish tightly with foil and roast for 30 mins until the turkey is very hot – at least 75C on a cooking thermometer. Leave to rest for a few minutes in the juices and serve.
How to reheat turkey in the microwave
- Carve the breast meat into thin slices and take the leg meat off the bone.
- Lay in a microwavable dish or container and drizzle with stock or gravy.
- Cook for 2 mins on a medium-high setting, then check. If it's not very hot, cook in 30-second bursts until piping hot. Leave to rest for a few minutes before serving.