Don’t forget about the giblets. That little bag of organs inside the cavity? Remove it. It’s not a prize. It’s a liver. Toss it or save it for gravy, but don’t cook it with the bird.
Let the turkey rest for 15 minutes after reheating. Cutting into it immediately lets all the juices run out. Patience is a virtue, even when you’re starving.
And please, make extra gravy. Precooked turkeys can be a little dry on their own. Gravy is the great equalizer. Drown that bird in it. No one will stop you.
So go forth and reheat. You’ve got this. Your precooked turkey will be delicious, your kitchen will smell like a holiday, and you’ll look like a genius. All because you knew when to stop cooking.
Now, pass the cranberry sauce. I’m starved.
