Reheating Guide

Remove packaging. Place on a flat rack in a 4-inch deep pan; cover loosely with foil.

Heat about 1 hr 30 min (add 30–45 min for jumbo) until the thickest part of the thigh reads 160°F, not touching bone.

Baste with chicken or turkey broth every 30–45 minutes.

Rest 30 minutes, carve and serve.

Remove packaging. Place on a flat rack in a 4-inch deep pan; cover tightly with foil.

Heat 45–60 minutes until internal temp reaches 160°F. Carve and serve.

Remove packaging and wrap tightly in foil. Place flat side down in a 2-inch deep pan.

Heat 45–60 minutes.

Remove foil, baste with glaze and return uncovered 10–15 minutes until 145°F. Do not overheat.

Wrap tightly in foil, place in a 2-inch deep pan and heat 30–45 minutes.

Simmer water at 150–160°F; heat in bag 20–25 minutes until 165°F.

Slice and top with warm BBQ sauce.

Remove lid, cover tightly with foil. Bake on a sheet pan 35 min until 155°F.

Remove foil, raise oven to 425°F and bake 10–15 min until golden on top.

Remove lid, cover tightly with foil.

Bake on a sheet pan 45 minutes until internal temp reaches 165°F.

Simmer in bag 25–30 minutes.

Move to a covered microwave-safe dish. High 4–5 min, stir, then 6 more min until 165°F.

Move to an oven-safe dish, cover with foil and bake 25–30 minutes.

Remove foil, top with candied nuts and bake at 425°F for 10–15 minutes.

Heat in a small saucepan over medium, stirring so it doesn't scorch.

Simmer until warm and serve.

Microwave on high 20–30 seconds.

Add honey butter and enjoy.