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Grammom is asking: (3 answers)
Is there a way to reheat sliced oven roasted turkey or chicken, without drying it out, and without smothering it with gravy or canned soup? We like our meat very thinly sliced, and the only way to do that well is to thoroughly chill the meat before carving. Would love to serve it other than cold, can anybody help me?

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Last updated: Feb. 1, 2013 12:03 pm
Posted: Feb. 1, 2013 9:54 am
 
Answered by: Linda (LMT)
Feb. 1, 2013 9:59 am
Let the slices come to room temp then heat a non-stick frying pan. Lay slices on frying pan and heat for a few seconds, flip.
Comments:
Saveur
Feb. 1, 2013 10:06 am
I'm thinking the same method as Linda, I would also add some broth to add moisture and steam.
 
Celeste
Feb. 1, 2013 10:37 am
let come to room temp, heat a little chicken broth in pan, add slices till warmed thru.
 
Answered by: hazelnut
Feb. 1, 2013 10:07 am
Put the meat and juices and a little stock in a heavy duty ziplock and float in some simmering water till warm.
Comments:
superfox12082
Feb. 1, 2013 10:23 am
How about some turkey, chicken or veggie broth?
 
Linda (LMT)
Feb. 1, 2013 10:31 am
I just thought of something. What about steaming them. Slice thin and put in a steamer pot just long enough to heat them through ??
 
Indiana Peggy
Feb. 1, 2013 11:31 am
I think hazelnut has an interesting idea with the plastic bag method.
 
Answered by: Don
Feb. 1, 2013 11:41 am
Hi, in slices, the answers are there, but why not shred and use in fajitas -- stovies -- chicken pie etc. Worth a thought. Hope helps. cheers.
Comments:
Mike Harvey, daPITA
Feb. 1, 2013 12:03 pm
I do steam the slices. I wet my fingers with water then flick the wateron the meat. I cover with pastic wrap and nuke until just hot to the touch. Let stand for a few minutes to disperse the heat. If not warm then, return wrapped meat to the nuker for another warming. If the meat was moist before nuking, it will remain moist as long as no extended nuker time overcooks it.
 
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