Our holiday dishes are designed to be easily reheated in the oven, on the stovetop, or in a microwave. Oven times may vary based on oven type, accuracy of temperature, and amount of food being reheated. The aluminum alloy ‘Heat & Serve Container’ used for many of our holiday offerings is oven and microwave safe. However, the ‘Heat & Serve Container’ plastic lid is NOT safe for the oven or microwave. Please remove plastic lid before reheating! Your food can go directly from the microwave or oven to the table in the aluminum alloy container.

Holiday Meal Kits

Trying to time everything so it’s heated through and ready to serve at the same time can be challenging. We’ve done our best to create a timeline to help guide you through the process to ensure you and your guests have an enjoyable meal.

Small Holiday ‘Deliciously Done’ Kit

  • 2 Hours before serving – Remove the Kit Components from refrigerator to allow to come to room temperature for even heating
  • 1 Hour before – Preheat Oven to 350°F
  • 45 Minutes before – Place the Turkey, Stuffing, Mashed Potatoes, and Brussels sprouts in the oven
  • 20 Minutes before – Reheat the Gravy in a saucepan or microwave

Pro Tip: To keep items warm while you gather your guests around the table, simply turn the oven off after everything has reached desired temperature, keep the items in the oven and crack the oven door a few inches to cool down slightly. Don’t keep in the oven longer than 20 minutes or they will start to dry out.

Large Holiday ‘Deliciously Done’ Kit

  • 4 Hours before serving* – Remove the Whole Cooked Turkey from the refrigerator to allow to come to room temperature for even heating
  • 2-1/2 Hours before – Preheat oven to 325°F
  • 2 Hours before – Place the Whole Cooked Turkey, packaging removed, in a roasting pan. Tent loosely with foil. Pour in two cups of liquid (poultry or veggie broth, or water) and then place in the oven. It will take 1-1/2 to 2 hours, or until heated through. After 1-1/2 hours, remove foil, baste the turkey with butter, and raise oven temperature to 350°F to brown skin and finish heating through. If you have a meat thermometer, heat to an internal temperature of 140°F at the thickest point of the thigh. Allow turkey to rest for 20 minutes before carving.
  • 2 Hours before – Remove rest of the Kit Components from the refrigerator to allow to come to room temperature
  • 45 Minutes before – Place the Stuffing, Mashed Potatoes, and Brussels sprouts in the oven
  • 20 Minutes before – Reheat the Gravy in a saucepan or in the microwave

*If your oven isn’t large enough to hold the turkey and all the sides for the final 45 minutes of reheating, start the process 45 minutes earlier, removing the turkey from the oven once it’s heated through, then cover with foil to retain its heat. Keep the turkey on top of the oven so it stays warm while you put the rest of the sides in the oven to heat.

Pro Tip: To keep items warm while you gather your guests around the table, simply turn the oven off after everything has reached desired temperature, keep the items in the oven and crack the oven door a few inches to cool down slightly. Don’t keep in the oven longer than 20 minutes or they will start to dry out.

Cooked Turkey & Brisket

Whole Slow-Roasted Turkey

  • 4 Hours before serving – Remove the Whole Cooked Turkey from the refrigerator to allow to come to room temperature for even heating
  • 2-1/2 Hours before – Preheat oven to 325°F
  • 2 Hours before – Place the Whole Cooked Turkey, packaging removed, in a roasting pan. Tent loosely with foil. Pour in two cups of liquid (poultry or veggie broth, or water) and then place in the oven. It will take 1-1/2 to 2 hours, or until heated through. After 1-1/2 hours, remove foil, baste the turkey with butter, and raise oven temperature to 350°F to brown skin and finish heating through. If you have a meat thermometer, heat to an internal temperature of 140°F at the thickest point of the thigh. Allow turkey to rest for 20 minutes before carving.

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

Oven-Roasted Turkey Breast

  • Oven: Remove from the refrigerator 1 Hour before reheating, allowing to come to room temperature for even heating. Place turkey in a baking dish and pour 1/2 cup of broth (poultry or vegetable) over the turkey. Cover with foil and reheat in a 350°F oven for 25-30 minutes or until heated through. Time in oven will depend on how large the breast is, estimate about 20 minutes per pound.
  • Microwave: Place the turkey in a microwave safe container, add 1/2 cup poultry or vegetable broth, cover and heat on high for 4-6 minutes. If reheating slices, stop every 60 seconds to rearrange slices to ensure even reheating. Stop once heated through as to not overcook.

Braised Dark Turkey Meat

  • Oven: If using the aluminum alloy container, simply remove the plastic lid and cover with foil. Heat in a 350°F oven for 30-40 minutes, or until hot.
  • Microwave: Remove the plastic lid, cover with a microwave-safe lid and heat on high for 4-6 minutes in the microwave-safe aluminum container, or until heated through. Stop and stir every 60 seconds to ensure even heating. Stop once heated through as to not overcook.

Turkey Two Ways

  • Oven: If using the aluminum alloy container, simply remove the plastic lid and cover with foil. Or you can transfer the turkey to your own oven-safe ceramic casserole dish. Heat in a 350°F oven for 30-45 minutes, or until heated through.
  • Microwave: Remove the plastic lid, cover with a microwave-safe lid and heat on high for 4-6 minutes in the microwave-safe aluminum container, or until heated through. Stop and stir every 60 seconds to ensure even heating. Stop once heated through as to not overcook.

 Slow-Cooked Beef Brisket

  • Oven: Reheat the brisket with its jus in a covered oven-safe casserole dish, in a 350°F oven for 30-45 minutes, or until heated through.
  • Microwave: Place the brisket in a microwave safe container and top with the additional jus and cover loosely. Heat on high for 4-6 minutes. Stop and stir every 60 seconds to ensure even heating. Stop once heated through as to not overcook.

Housemade Sides and Mains

Royal Corona Bean, Kale and Fennel Cassoulet

  • 3 Hours before serving – Remove cassoulet from refrigerator to allow to come to room temperature for even heating
  • 2 Hours before – Preheat oven to 325°F
  • 90 Minutes before – Place cassoulet in oven to heat through. Keep an eye on breadcrumbs to ensure they don’t darken too much. If they start to get too dark, reduce oven temperature to 275°F. Heat until edges are bubbling and crust gets golden brown.

Microwave: We do not recommend heating the cassoulet in a microwave as it will make the breadcrumb crust soggy and unappetizing.

Traditional Stuffing & Gluten-Free Cornbread Stuffing

  • Oven: If using the aluminum alloy container, simply remove the plastic lid and loosely cover with foil. Or transfer the stuffing to your own oven-safe ceramic casserole dish. Reheat in a 350°F oven until heated through, roughly 30-40 minutes. For additional flavor, add thin pats of butter on top of the stuffing before reheating. Remove the cover for the last 15 minutes to allow the stuffing to form a golden crust.
  • Microwave: Remove the plastic lid, loosely cover and heat on high for 4-5 minutes in the microwave-safe aluminum container, or until heated through. Stop and stir every 60 seconds to ensure even heating.

Green Bean and Roasted Mushroom Casserole

  • Oven: If using the aluminum alloy container, simply remove the plastic lid and loosely cover with foil. Reheat in a 350°F oven until heated through, roughly 30-40 minutes. Remove the cover for the last 15 minutes to allow a golden crust to form. If breadcrumbs on the casserole start to brown too much, lower oven temperature to 275°F to ensure the casserole heats through fully before serving.

Microwave: We do not recommend heating the casserole in a microwave as it will make the breadcrumb crust soggy and unappetizing.

Mashed Potatoes & Mashed Bourbon Sweet Potatoes

  • Oven: If using the aluminum alloy container, simply remove the plastic lid and loosely cover with foil. Or transfer the potatoes to your own oven-safe ceramic casserole dish. Reheat in a 350°F oven until heated through, roughly 30-40 minutes for small and 40-50 minutes for large. Stir every 5 minutes to ensure even heating. Remove the cover for the last 15 minutes to allow a golden crust to form. For added decadence, add some thin pats of butter to the top before reheating.
  • Microwave: Remove the plastic lid and heat on high for 4-6 minutes in the microwave-safe aluminum container, or until heated through. Stop and stir every 60 seconds to ensure even heating.

Gravies & Soups

  • Stovetop: Pour into a heavy bottomed saucepan and heat over medium-low heat, stirring frequently to prevent scorching until hot, roughly 10-15 minutes. Add your turkey pan drippings to the gravy to give it added richness and flavor.
  • Microwave: Pour into a microwave-safe container and cover loosely with a microwave safe lid or paper towel. Heat on high for 2-3 minutes. Stop and stir every 60 seconds to ensure even heating.

Cider-Glazed Brussels Sprouts & Romanesco and Cauliflower

  • Oven: If using the aluminum alloy container, simply remove the plastic lid and loosely cover with foil. Or you can transfer the vegetables to your own oven-safe ceramic casserole dish. Reheat in a 350°F oven until hot, roughly 25-35 minutes.
  • Microwave: Remove the plastic lid and heat on high for 3-5 minutes, or until heated through. Stop and stir every 60 seconds to ensure even heating.

Potato Latkes

  • Oven: Place on a baking sheet and reheat in a 425°F oven or toaster oven for 10-15 minutes, until heated through and crisped up.
  • Microwave: We do not recommend reheating these in a microwave as they will get rubbery and not be appetizing.

Pies

Apple Pie

  • Oven: Place it in a preheated 325°F oven for 25-30 minutes, or until desired temperature is achieved.

Pumpkin Pies

  • Best enjoyed chilled, so remove from refrigerator 10 -15 minutes before serving.

Pecan Pies

  • Best enjoyed at room temperature, so remove from refrigerator 45-60 minutes before serving. It can also be at room temperature overnight.

MICROWAVE TIPS

When using the microwave, remember that it requires quite a bit of attention. Here are some of our tested and trusted rules for safe, even, and efficient microwave reheating:

  • Stir Frequently. Go ahead and set the timer for 4 to 5 minutes, but every 60 seconds open the door, carefully removing the lid or covering, and stir. Microwaves heat quickly but unevenly – without frequent stirring you’ll have cold spots as well as overcooked areas.
  • Be Careful! Microwaves heats things FAST, including the container. Be extra careful when handling.
  • Avoid a Mess. Cover soups and gravies – we recommend covering them loosely. They quickly begin to spatter and can burn you quite easily. Use a microwave safe cover – parchment paper or a folded paper towel will do the job.
  • Not Everything Works in a Microwave. Pies and bone-in proteins are best reheated in the oven. Microwaves negatively affect the texture of crusts, and bone-in proteins heat very unevenly.