4 Hours before serving: Remove the Whole Roasted Turkey from the refrigerator to allow to come to room temperature for even heating.
2-1/2 Hours before: Preheat oven to 350F.
2-1/4 Hours before: Place the Whole Roasted Turkey, packaging removed, in a roasting pan. Pour in 2 cups of liquid (poultry or vegetable broth recommended), tent loosely with foil, then place in the oven. It will take 1-1/2 to 2 hours to heat through. Because the turkey is slow roasted, portions may appear pink even though it is fully cooked and ready to eat. The turkey will be fully heated through around 1-1/2 hours, and the pinkness will disappear around 2 hours. For the juiciest turkey breast, consider basting it with pan juices every 15 minutes during cooking, replacing the foil each time. Then, to brown and crisp the skin, remove foil completely, and baste the turkey with the pan juices and butter during the final 30 minutes. If you have a meat thermometer, heat to an internal temperature of 165F at the thickest point of the thigh. Allow turkey to rest for 15 minutes before carving.

Microwave: We do not recommend reheating bone-in turkey in the microwave.