I am doing some holiday turkeys and will give them to customers cold a day or two before thanksgiving.
just wondering if anyone has suggestions for reheating the bird all the way through.
Original Post
The issue for me with reheating is quality.
the Food Safety experts will always quote 165 as "safe".
Problem is no body watches it that close, has a thermometer or whatever. The reheat always goes wrong.
Just give them simple instructions, reheat to 165 in a 325/350 oven. Don't foil or it goofs up the skin while reheating.
Key is to let them know it's fully cooked, they only have to reheat.
the Food Safety experts will always quote 165 as "safe".
Problem is no body watches it that close, has a thermometer or whatever. The reheat always goes wrong.
Just give them simple instructions, reheat to 165 in a 325/350 oven. Don't foil or it goofs up the skin while reheating.
Key is to let them know it's fully cooked, they only have to reheat.