Otis Singleton
Turkey is a staple of many holiday meals, and an electric roaster can be a convenient way to cook it. Electric roasters are portable, easy to use, and can free up oven space. They cook food by heating the circulating air and are similar to a conventional oven in terms of cooking. When it comes to reheating turkey, the best method to retain moisture and flavour is to use an oven rather than a microwave. To reheat turkey in an electric roaster, similar steps can be followed as those for cooking it.
| Characteristics | Values |
|---|---|
| Temperature | 300°F-350°F |
| Time | 20-45 minutes |
| Method | Place turkey in a baking dish, add stock and/or butter, cover with foil |
| Notes | Reheating in the oven is preferable to the microwave as it keeps the meat moist and tender |
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What You'll Learn
Preheat the electric roaster to 325°F
To reheat turkey in an electric roaster, start by removing the rack or insert pan from the roaster. Then, preheat the roaster to 325°F.
It is recommended to brush the turkey with a browning sauce made from butter, Kitchen Bouquet (or Worcestershire, Maggi Seasoning, or Liquid Aminos), and paprika. This helps achieve the brown colour you would expect from roasting in an oven, as electric roasters do not brown foods as effectively. Use about ¼ cup of butter, 1½ teaspoons of Kitchen Bouquet, and 1 teaspoon of paprika.
Place the turkey on the rack, breast side up, and cover. Insert a meat thermometer with a probe into the centre of an inside thigh muscle of the turkey. This will allow you to monitor the internal temperature without opening the lid, which causes the roaster to lose heat more easily than an oven.
Roast the turkey until the thermometer reaches 175°F in the thigh.
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Carve the turkey into slices or small pieces
Carving the turkey into slices or small pieces is an important step in the reheating process. This is because slicing the meat into more manageable portions helps it to reheat evenly and efficiently. It also makes it easier to fit the meat into your fridge for storage.
When carving the turkey, you can leave the drumsticks on the bone, but it is best to remove the wings, thighs, and breasts, keeping the pieces whole with some skin attached. The slices should be as uniform as possible to prevent the smaller bits from drying out.
If you are reheating a large amount of turkey, it is best to use an oven rather than a microwave. Place the sliced turkey in a roasting tin or gratin dish, ensuring the meat is in a single layer. Pour stock or broth over the meat—chicken, turkey, or vegetable stock will work. Dot the meat with butter, then cover the dish tightly with foil.
If you are reheating a smaller portion, you can use a microwave. Place the sliced turkey in a microwave-safe dish and drizzle with stock or gravy. Cover with a paper towel or a microwave-safe lid and heat on medium-high for 2 minutes. Check the meat, and if it is not hot enough, heat in 30-second bursts until it is piping hot.
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Add stock, butter, or gravy
When reheating turkey in an electric roaster, you can add stock, butter, or gravy to keep the meat moist and tender. This is especially important if you are reheating the meat in an oven, as the microwave is less likely to dry out the meat.
If you are reheating your turkey in the oven, preheat the oven to between 300 and 350°F. Place the turkey in a baking dish and drizzle with a few tablespoons of stock, broth, or butter. You can also use a combination of stock and butter. Cover the dish with foil and heat in the oven for 20 to 35 minutes, or until the meat is hot and has reached an internal temperature of 165°F.
If you are using a microwave, you can also add a drizzle of giblet gravy over the turkey before covering with a microwave-safe plate and heating. This will help to keep the meat moist and prevent it from drying out. Heat the turkey in 1-minute intervals until it reaches an internal temperature of 165°F.
You can also make gravy in your electric roaster by straining the drippings from the cooked turkey and pouring them into a glass container. After about 15 minutes, the clear fat will rise to the top and can be removed with a baster. Put the drippings back into the roaster, add stock, and any desired flavorings or thickeners. Cook on low, stirring frequently, until you have reached your desired consistency.
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Cover with foil
Covering the turkey with foil is an important step in reheating it in an electric roaster. This is because the foil helps to trap moisture, ensuring that the meat does not dry out. It also helps to retain heat, which can speed up the reheating process.
When covering the turkey with foil, it is important to ensure that the foil is tight-fitting. This will help to prevent moisture from escaping. You can also add a layer of baking powder to the oil used to brush the exterior of the turkey to give it a beautifully browned appearance.
Additionally, the foil can help to protect the turkey from any potential contaminants that may be present in the oven or roaster. This is especially important if the turkey has been cooked in advance and is being reheated for serving.
Covering the turkey with foil can also help to prevent the meat from overcooking. This is because the foil can act as a barrier between the heat source and the meat, regulating the temperature and preventing direct exposure to high temperatures.
Finally, covering the turkey with foil can also make it easier to handle and carve the meat. By keeping the moisture locked in, the meat will be more tender and easier to slice, ensuring a better presentation when serving.
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Reheat for 20-30 minutes
To reheat turkey in an electric roaster for 20-30 minutes, you can follow these steps:
First, remove the turkey from refrigeration and let it rest on the counter for 10 to 30 minutes. This will bring the meat closer to room temperature and help it reheat more evenly. If you haven't already, carve the turkey into smaller, bite-sized pieces before reheating. This will ensure that the meat reheats uniformly and prevents the smaller pieces from drying out.
Next, place the sliced turkey into your electric roaster. Drizzle the turkey with a few tablespoons of stock, broth, or butter. You can also add some gravy to the mix, which will help restore the fat content of the meat. Cover the roaster with its lid or aluminium foil.
Now, turn on your electric roaster and set it to 325 degrees Fahrenheit. Place the covered roaster in the oven and let the turkey reheat for 20-30 minutes. The time will depend on the amount of turkey you are reheating. As a rule of thumb, plan for about 10 minutes per pound of turkey.
Finally, remove the roaster from the oven and let the turkey rest for a few minutes before serving. This will allow the juices to redistribute and keep the meat moist. Remember to always reheat cold turkey until it's piping hot, not just warmed through.
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Frequently asked questions
The best way to reheat turkey is in an oven at 350°F for about 30 minutes. Cut the turkey into smaller pieces and place them in a baking dish. Drizzle with stock and/or butter and cover the dish with foil before heating in the oven.
If you're reheating a lot of turkey, the oven is your best option. Heat the oven to 180°C/160°C fan/gas 4. Carve the turkey into slices and lay them in a roasting tin or gratin dish. Pour over enough stock so there is about 5mm in the bottom of the dish and dot with butter. Cover the dish tightly with foil and roast for 30 minutes until the turkey is very hot – at least 75°C on a cooking thermometer.
If you're reheating one or two portions and don't want to turn the oven on, a microwave is perfect. Carve the breast meat into thin slices and take the leg meat off the bone. Lay the meat in a microwavable dish and drizzle with stock or gravy. Cook for 2 minutes on a medium-high setting, then check. If it's not very hot, cook in 30-second bursts until piping hot.
To keep your turkey moist, reheat it low and slow. Avoid the microwave as it dries out the meat and leaves the skin chewy. Instead, use the oven and add stock and/or butter to the meat to retain moisture. Cover the dish with foil to prevent moisture from escaping.
