Whether you are serving our Thanksgiving Dinner package, or à la carte items, here is a suggested reheating guide-by-time needed for each dish. Core Menu reheating card attached.
BEFORE YOU BEGIN
1. Preheat the oven to 375°F, except where noted for the Turkey. Starting with a hot oven will help ensure thorough reheating.
2. Temper the dishes. Remove everything that will be heated from the refrigerator about 30-45 minutes prior to cooking. This will allow for even reheating.
3. Remove all provided lids before reheating—they are not oven-proof.
4. Follow the instructions below. Cooking times may vary slightly depending on your oven. Except where noted, dishes should be reheated to an internal temperature of 140°F. Sides can be reheated ahead of time and kept warm in a low oven (no higher than 200°F).
ROASTED TURKEY
Before reheating, let turkey sit at room temperature for 1 hour.
Preheat the oven to 325°F.
Cut (6) 1/2-inch slits into the top of the plastic oven-proof bag. Bake in the oven, until the internal temperature of the breast reaches 130°F, about 1 ½ hours for Small Turkey to 2 hours for Large Turkey.
Remove the turkey from the oven and increase the heat to 375°F. With a pair of scissors, cut open the bag and push it down to expose the turkey. Baste the turkey with pan juices.
Return to the oven and bake for 20 to 30 minutes, or until the internal temperature reaches 140°F and the skin is browned to your liking.
Remove from the oven and let turkey breast rest in a warm place for 20 minutes before carving.
Suggestion: Pan Juice may be added to Turkey Gravy for additional flavor. To do so, carefully pour any remaining pan juices into tall heat-safe container. Skim fat from the top and discard. Set aside skimmed juice until ready to use, see below for Turkey Gravy.
BUTTERNUT SQUASH SOUP In the second large pot, warm the Butternut Squash Soup on medium-high heat, stirring occasionally, until it comes to a simmer (about 15 minutes).
TURKEY GRAVY In a medium pot, warm the Turkey Gravy over medium-high heat until simmering.
SPICED CRANBERRY SAUCE In the second medium pot, warm the Spiced Cranberry Sauce over medium-high heat, stirring occasionally for 5 minutes.
POMME PUREE Cover with aluminum foil, heat for 20-25 minutes. Remove the foil, and heat uncovered for an additional 15 minutes until top is browned.
GREEN BEAN CASSEROLE Heat in oven, uncovered, for 20-25 minutes, stirring twice, until heated through. Sprinkle crispy shallots over top and serve.
ROASTED CARROTS & ROOT VEG Heat in oven, uncovered, for 20-25 minutes, stirring twice, until heated through.
CHESTNUT STUFFING Heat in oven, uncovered, for 20-25 minutes, stirring twice, until heated through.
Just prior to serving:
Garnish the Green Bean Casserole with Crispy Shallots. Top the Butternut Squash Soup with Marshmallows and Toasted Pumpkin Seeds.