Reheating Instructions for Your Spatchcocked Thanksgiving Turkey (Already fully roasted)
Preheat oven to 325°F (165°C)
Place the turkey skin-side up in a roasting pan or large baking dish
Pour 1–1½ cups chicken or turkey stock (or water) into the pan for steam
Rub the skin with a little softened butter or oil (optional but recommended)
Cover the entire pan tightly with foil
Reheat for 60–80 minutes (about 6–8 minutes per pound; a 12–14 lb bird usually takes around 70 minutes)
OPTIONAL:
Remove the foil, baste with pan juices, then increase oven to 425°F or switch to broil
Roast uncovered approximately 10 minutes (check after 5 min) until the skin is golden and crispy
LAST STEPS:
Rest 15 minutes, loosely tented with foil, before carving
Target internal temperature: 165°F in the thickest part of breast and thigh. If you have a digital kitchen thermometer take the temps of both the thigh and the breast.
Carve. Warm your gravy separately and spoon over slices for extra juiciness.
Enjoy your perfectly moist, crispy-skinned turkey! 🦃
Reheating Instructions for Thanksgiving Stuffing (Already fully cooked & refrigerated)
Crispy on top, moist inside)
Take the stuffing out of the fridge 30–45 minutes before reheating (lets it warm up a little so it heats evenly).
Preheat oven to 350°F (175°C).
Place the stuffing in an oven-safe baking dish. If it looks dry, drizzle 2–4 Tbsp chicken or turkey stock over the top and place a generous amount of butter pats over the stuffing.
Cover tightly with foil (this traps steam and keeps it from drying out).
Bake for 20 minutes
Remove the foil and bake an additional 8–12 minutes until the top is golden and crispy.
Let rest 5 minutes, then serve.
Serve with warm gravy poured over the top for extra richness! 🥄
