Our Roast Turkey is delivered cook and hot. In the event your guests are late and you wish to reheat, you may:

1. Preheat oven to 160°C.

2. Place the whole turkey in a tray. Add 2–3 tbsp water or gravy. Cover with foil.

3. Warm 12–15 minutes until piping hot.

4. (Optional) For a slightly crisper skin, remove foil for the last 3–5 minutes.

Our turkeys already arrive golden brown. You don’t need to brown again unless you want to refresh the skin.

If your turkey is already carved: lay slices in a single layer, splash of water or gravy, cover, warm 7–8 minutes.

• Preheat oven to 160°C.

• Tray + 2–3 tbsp water or gravy, cover with foil.

• Warm 6–8 minutes. Check a thick slice—hot but still tender.

• If you want it less pink, heat a few minutes more.
  – 55°C – Medium Rare
  – 60°C – Medium
  – 65°C – Medium Well

1. Preheat oven to 160°C.

2. Cover with foil and warm 5–8 minutes until hot.

3. (Optional) For extra crackle, uncover for the last 3–5 minutes.

1. Preheat oven to 160°C.

2. Cover with foil and warm 5–8 minutes until hot.

3. (Optional) Uncover last 2–3 minutes to make the glaze a little stickier.

1. Preheat oven to 160°C.

2. Tray + 2–3 tbsp water or gravy, cover with foil.

3. Warm 7–10 minutes until hot in the centre.

1. Preheat oven to 160°C.

2. Lay slices, splash a little water or gravy, cover with foil.

3. Warm 10–12 minutes until hot.

1. Preheat oven to 160°C.

2. Cover with foil.

3. Warm 12–15 minutes until hot.

1. Oven: 160°C for 5–7 minutes until hot.
2. Or Pan: Medium-high heat 2–3 minutes to crisp the outside.

Alternatively, pan-fry on medium-high heat for a crisp, golden brown finish.