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Reheating Instructions
** Please Note, these instructions are meant as guidelines only. Every oven and microwave is slightly different and temperature settings will vary. Over heating any of these products will affect their quality. **
Turkeys
Preheat Oven To 325°. Keep Foil Wrapping On Turkey, place in oven safe pan/roasting pan preferably on a rack with about 1 cup of liquid, either water or drippings, in the bottom, more for larger pans to keep the pan from scorching and drying out.
USDA recommends the internal temperature be 165°. The turkey will be warm, a perfect slicing temperature, and will not be dry.
10 lb....up to 45 minutes
15 lb....up to 1 hour
20 lb....up to 1 hr 15 min
25 lb....up to 1 hr 30 min
Turkey Breast
Preheat oven 325° Place the breast in a shallow pan with enough liquid in the bottom to keep the pan from drying out, you can use either water or drippings, or both. Cover with foil and heat approximately 15 minutes per pound, till the internal temperature reaches 165°
Spiral Ham
Preheat oven 325° Heat the ham 20 -30 min in a covered pan with enough liquid to keep pan from drying out. You can use water, ham glaze, or if you are serving with sauce, use a thinned out version of the sauce.
Virginia Ham
Preheat oven 325° For a 4-6 lb ham, heat the ham 30-45 min in a covered pan with enough liquid to keep pan from drying out. You can use water, ham glaze, or if you are serving with sauce, use a thinned out version of the sauce.
Turkey Ham and Smoked Turkey Breasts
Preheat oven 325° Heat the meat 20 -30 min for a smaller roast, 30-45 min for a larger one. Cover a pan with foil and keep enough liquid in the pan to keep it from drying out. The temperature should read 165° in the center.
Stuffing
Oven:
Preheat oven to 325° . Place covered pan of stuffing in the oven for 30-40 min. for small pan, 45-1 hr for medium pan, and 1-1 1/2 hour. Remove foil cover to brown the top for the last 10 min if desired. The temperature should read 165° in the center.
Microwave:
I in a microwave safe bowl heat 4-6 min for small, 6-8 min for medium, and 8-10 min for large, these are guides, microwave power varies, when the internal temperature is 165° , the stuffing is ready.
Mashed Potatoes
Best heated in microwave. Using a microwavable container covered in plastic wrap, heat the potatoes 1 min per pound. Stir often during heating to prevent the milk from overheating and souring. Internal temperature should be at least 140°
Sweet Potatoes
Oven:
Preheat to 325°, bake the covered pan 15 min for small, 20-25 for medium, and 30-45 min for large. Marshmallows can be put on for the last 8-10 min to brown for a finishing touch!
Microwave:
In a microwavable container covered in plastic wrap heat 4-6 min for small, 6-8 min for medium, and 8-10 min for large. Marshmallows can also be put on top for the last couple of min of heating in the microwave but they will not brown, just melt a little. Internal temp. should reach 165°
Gravy
Heating in a sauce pan is the easiest. Heat on low, stirring often to avoid scorching, till boiling. Internal temperature should be 165°.
Macaroni and Cheese
Best heated in the microwave. Cover a microwavable container and heat 5 min per 1 1/2 pound, 5 LB up to 15 min stirring halfway through. Internal temp. should reach 165°
Vegetables
Microwave is the easiest. In a plastic covered microwavable container heat 2 min per pound of vegetable.
If you are using our prepackaged frozen products please use the label directions for cooking.

Care must be taken to properly store leftover cooked turkey. The leftover turkey should be carved from the bone and the stuffing removed. All leftovers should be stored in shallow containers and refrigerated or frozen within two hours of cooking. When reheating, be sure the turkey reaches a temperature of 165 degrees F. Turkey gravy should be used within 1 to 2 days, be sure to bring the gravy to a boil before serving.

Perishable foods should not be left out of the refrigerator for more than 2 hours. Refrigerate or freeze leftovers promptly in shallow containers. It is safe to freeze leftover turkey and trimmings -- even if you purchased them frozen.
Wrap tightly for best quality.

Storage of Leftovers
Refrigerator (40 °F or slightly below)  
Cooked Turkey
3 to 4 days
Stuffing and Gravy
1 to 2 days
Other Cooked Dishes
3 to 4 days
Freezer (0 °F or below)  
Turkey slices/pieces, plain
4 mos.
Turkey covered with broth or gravy
6 mos.
Cooked poultry dishes
4 to 6 mos.
Stuffing and gravy
1 mo.
(Foods frozen longer remain safe but may become drier and lose flavor.)

Accurate temperatures, both in the oven and the turkey are important for quality and safety. A meat thermometer is the best way to determine whether your turkey is done or not. Here are some guidelines to properly use a thermometer.

  • Check the oven thermostat and oven temperature to verify the oven setting. An oven that is too hot will dry and shrink the bird!
  • When purchasing a thermometer, look for an easy-to-read dial, made with stainless steel and a shatterproof clear lens.
  • Meat thermometers that can be calibrated for accuracy and digital thermometers are good choices. These types of thermometers are available at grocery, kitchen and hardware stores.


Instant-read and Digital Thermometers
These thermometers are not designed to stay in the food during cooking. If you use this type, pull the turkey out of the oven far enough to insert the stem about 2½ inches into the thickest part of the bird but not touching the bones or roasting pan. The sensing tip is a small indentation located about 1½ inches from the end of the stem and must be fully inserted into the bird. (Look for a tiny dimple on the stem.) The temperature should register in about 15-20 seconds. Wipe with a sanitizer after each use and before the next use.

Oven-proof Thermometer
This should be inserted into the turkey at the beginning of the roasting time and remain inserted in the bird throughout the cooking time. The temperature indicator will rise slowly as the turkey cooks. An ovenproof thermometer is ideal for the whole turkey and the turkey breast. Be sure to sanitize the thermometer before each use. Wash it; then immerse the stem in 170 degrees F. water for 30 seconds or wipe with a sanitizer. You may sanitize the stem with a mild solution of chlorine bleach and water or an antibacterial kitchen cleaner. Rinse with clear water before inserting into the turkey.

Pop-up Thermometers
These are commonly found in the whole turkey and turkey breast. The “pop-up” thermometer device indicates the turkey has reached the final temperature for safety and doneness. Experts suggest the temperature be verified with a conventional thermometer.