[et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”3.22″][et_pb_row admin_label=”row” _builder_version=”4.4.1″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” width=”100%”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Text” _builder_version=”4.4.1″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” hover_enabled=”0″]Thanksgiving really is the best holiday. What other holiday can you legitimately repeat for days? You get to loosen your belt with ultimately no shame the day of. Then you get to do it again with all the same foods the very. Next. Day. It\u2019s like Groundhog’s Day\u2026 but with turkey. #TurkeyhogDay!<\/p>\n
Let\u2019s get down to business: reheating leftovers is an art. Done right, you\u2019ve brought a meal back to life that tastes just as good (sometimes even better!) as the first time. Done wrong? Well, at least the dog won\u2019t mind\u2026 right?<\/p>\n
When reheating leftovers, as a rule of thumb, reheat as closely to their original cooking method as possible. As a second rule of thumb (we have two \u2014 might as well use them), only reheat what you\u2019re going to eat. Reheating the same food repeatedly can compromise the integrity of the leftover, and let\u2019s be real: Thanksgiving leftovers are sacred.<\/p>\n
Let\u2019s break down a few traditional Turkey Day tastes to help you Frankenstein your second helpings back to a glorious, satisfying life.<\/p>\n
Turkey is infamous for its tendency to turn out dry, but keeping that bird just as brilliant as your first forkful isn\u2019t so hard. Use our 10 tips for cooking turkey<\/a> for a golden, delicious and moist turkey on Thanksgiving day and the following instructions for reheating the leftovers.<\/p>\n Kick up your oven to 325\u00ba – 450\u00baF. While it\u2019s preheating, slice as much you want to eat or serve (smaller pieces reheat more evenly and quicker). Then, give that bird a bath in a shallow pan of chicken stock, turkey stock, or good old H2<\/sup>0, and cook it until the pieces reach at least 165\u00baF. Want an all-in-one leftover? Try cooking your turkey slices on the stove in a pot of simmering gravy.<\/p>\n And hey, if you aren’t feeling a full-on turkey dinner, try this awesome turkey, pesto, and cranberry sandwich recipe instead:<\/p>\n