Reheating Instructions

Thank you for choosing Old Hickory Inn for your holiday meal. If you’re not serving your food right away, refrigerate everything as soon as you get home and keep it below 40°F.

Times below are for a convection oven. A regular oven may take a little longer, so use a meat thermometer and heat until the turkey reaches 165°F.

Whole Turkey

  1. Preheat: Heat your oven to 350°F. If the turkey is cold from the refrigerator, let it sit at room temperature for 30–60 minutes first so it heats more evenly.
  2. Cover: Place the turkey in an oven-safe roasting pan and cover it loosely with aluminum foil to keep the moisture in.
  3. Reheat: Heat for about 1 hour 45 minutes, until the thickest part reaches 165°F. Heating past that point can dry it out.
  4. Rest and carve: Let the turkey rest about 15 minutes before carving so the juices settle back into the meat.

Sliced Turkey

  1. Preheat: Heat your oven to 350°F.
  2. Cover: Place the sliced turkey in an oven-safe pan and cover it with aluminum foil.
  3. Reheat: Heat covered for about 50 minutes, until it reaches 165°F.
  4. Serve and enjoy.

Cornbread Dressing

  1. Remove the lid and add 3–4 ounces (6–8 tablespoons) of water.
  2. Cover the pan again and heat in a 350°F oven for 30 minutes.
  3. Uncover and return to the oven for about 10 more minutes, until the top is golden brown.
  4. Serve and enjoy.

Giblet Gravy

  1. Pour the gravy into a saucepan over medium heat.
  2. Whisk constantly as it heats so it doesn’t stick, separate, or burn. If it separates, whisk in a splash of cold water until smooth.
  3. Bring to a simmer, then lower the heat and keep warm until serving.

Picking up a hot turkey? It’s ready to serve. If you won’t eat within 2 hours, refrigerate it and reheat using the steps above.

Happy holidays from all of us at Old Hickory Inn!