Reheating instructions

Take the turkey out of the fridge 1 hour before cooking. Preheat oven to 450°F.

Remove the lid and roast uncovered for 15 minutes. Reduce oven to 350°F and continue roasting for approximately 40 minutes, then begin checking the temperature. (This will vary depending on how long it was tempered for).

Remove from the oven when:
Breast: 155-158°F
Leg: 165°F

Rest for 30 minutes before carving. The turkey will continue cooking as it rests, bringing the breast to approximately 160-165°F.

Do not wait for the breast to reach 165°F in the oven or it may overcook.

Take the turkey out of the fridge 30-60 minutes before reheating. Preheat oven to 350°F.

Remove the cardboard lid from the small container of turkey leg confit. Place the uncovered leg meat inside the large turkey roasting pan with the breast.

Cover the large pan and heat for 15 minutes. Remove the lid and continue heating for another 5 minutes, or until hot and the skin has crisped up.

Tip: Brush the skin with a little vegetable, canola or olive oil before reheating for extra crispiness.

Warm the gravy on the stovetop over low heat or in the microwave. Serve the turkey with warm gravy and cranberry + pomegranate compote.

Heat covered for 15 minutes. Remove the cover and continue heating for 5-10 minutes, until hot in the centre and lightly browned on top.

Heat covered for 30 minutes, or until hot in the centre. Give them a good stir before serving.

Heat uncovered. Stir once halfway through. They’re ready when hot and lightly caramelized. Top with rosemary pepitas before serving.

Set the lemon and garlic breadcrumbs aside. Heat broccoli uncovered for 15-20 minutes, until hot and slightly roasted.

Squeeze the fresh lemon over the broccoli and toss. Finish with garlic breadcrumbs.

Add as much sundried tomato + harissa vinaigrette as you like and toss well just before serving.

The easiest part. Cut and serve.