Heat for 1 ½-2 hours or until internal temperature is 165°F. Rest for 15 minutes before carving. Salt and Pepper Turkey Breast Preheat oven to 375°F. Remove turkey from packaging and place in an oven-safe dish. Heat in the oven for 20-25 minutes. Rest for 10 minutes before thinly slicing. Salt and Pepper Prime Rib Roast Preheat oven to 375°F. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Remove turkey from packaging and place in an Preheat oven to 350°F (177°C). Remove turkey from packaging and place in an oven-safe dish. Heat in the oven for 25-30 minutes. Preheat your oven to 375°F. Place the cold (not room-temperature) turkey in a roasting pan, breast-side down. This allows the fat from underneath the bird to drip down while it heats up, ensuring a moist, tender breast. Cover the turkey with foil and place in oven. Drop oven temperature to 275°F. You'll want to reheat your turkey for around Reheating Instructions Cajun Fried Turkey Preheat oven to 375°. Place turkey on a rack in a roasting pan or leave in aluminum pan and add 1 cup of water to the bottom of the pan. Cover turkey with aluminum foil and wrap tightly to hold moisture in the pan. Warm turkey for 35-50 minutes, then remove foil and warm for 15 additional minutes. Instructions: Preheat the oven to 325°F. Cut the turkey meat into large pieces, separating the wings, breast, legs, etc. Arrange them in the baking sheets and cover with aluminum foil. Reheat the meat pieces at 325°F, which usually takes around 20-30 minutes. Reheating Instructions. Preheat oven to 375°. Place turkey on a rack in a roasting pan or leave in aluminum pan and add 1 cup of water to the bottom of the pan. Cover turkey with aluminum foil and wrap tightly to hold moisture in the pan. Warm turkey for 35-50 minutes, then remove foil and warm for 15 additional minutes. First, find a roasting pan big enough for the turkey. Line the bottom of the pan with strips of foil long enough to completely cover the turkey. Once the foil is laid out you can place the bird in the center. Make sure the breast side is up to lower the chances of drying it out. Next, you want to baste the meat.