Thanksgiving Meals to Go Reheating Instructions

All items in our Thanksgiving Meals-to-Go are fully cooked. Reheat the following items to a safe serving temperature of 165 ̊ F before serving.


Preheat oven to 325 ̊ F. Carefully remove the wrapper from the refrigerated turkey (there will be some juices). For whole turkey, place breast side up, on a rack set in a shallow (2 to 2-1/2” deep) roasting pan. For half turkey, place cut side down and skin side up, on a rack set in a shallow (2 to 2-1/2” deep) roasting pan. The juices from the turkey and packaging may be added to the roasting pan. Brush the skin with cooking oil, or spray with cooking spray. Insert an oven-safe meat thermometer in the thickest part of the meat (lower part of the thigh muscle), for ease in checking temperature. (An instant-read thermometer may also be used to check temperature, but cannot be put into the oven.) Bake turkey in preheated oven until the internal temperature is 165 ̊ F in the thickest part of the meat (lower part of the thigh muscle; also check breast meat). Carve and serve hot. The following times are a general guide only, and heating times may vary with your oven.


Cover breast with foil after:
Start checking temperature after:
Approximate TOTAL Baking Time:

1 to 1-1/4 hours
1-3/4 hours

2 to 2-1/2 hours

35 to 45 minutes
1 hour

1-1/4 to 1-3/4 hours

Microwave: Remove wrapper from refrigerated whole or half turkey. Carve desired amount onto a microwave safe plate. Cover and microwave until throughly heated (165 ̊ F). Serve immediately. Store remaining turkey refrigerated at all times.


Stove Top: Empty gravy into a heavy-bottomed saucepan, heat over medium heat while stirring until gravy comes to a simmer.

Microwave: Empty one pouch gravy into a microwave safe dish, and cover loosely. Microwave on high for 2-1/2 minutes. Stir well. Continue to microwave for 2 to 3 minutes or more, until gravy is completely heated through.


Stove Top: Small amounts can be heated on the range by placing mashed potatoes in a heavy saucepan over medium heat until hot. A small amount of milk or water may be added to mashed potatoes to aid in heating. Stir frequently.

Microwave: Microwave one tray at a time. Cut a small slit in film to vent and microwave on high for 3-1/2 minutes. Carefully remove film and stir. Replace loose film on tray and microwave for an additional 2 to 2-1/2 minutes. Product and packaging will be hot. Let stand for 1 minute prior to serving.


Oven: This method produces a stuffing with some crispy edges. Empty cold stuffing into a baking pan or oven-proof dish, and break up with a fork, spreading loose pieces to about 1-inch thickness. Do not pack down stuffing. Bake uncovered at 325 ̊ F for 25 to 30 minutes, or until heated through. For a drier stuffing, fluff, and bake an additional 5 minutes.

Microwave: This method produces a moist stuffing. Microwave cold stuffing on high for 6 to 8 minutes, keeping the stuffing covered in its original microwaveable container (please be sure vent holes on cover are not blocked). Let stand about a minute, remove cover, and loosen and fluff with a fork. Let stand several minutes to firm up, then loosen and fluff again to lighten texture, and transfer to serving dish.

• Microwave heating times given are a general guide for a 1000w microwave oven. Heating times may vary with your microwave oven.

• Ensure food safety by heating all food to a minimum of 165 ̊ F, checking temperatures using accurate thermometers.

• Refrigerate leftovers promptly, or discard.