What is the best way to re-heat turkey?

Your best bed is to carve it and keep it in all the juices

it cooked in, this way it doesn't dry out. Place it in the oven just to warm it (in its juices) then take it out and put it on a serving platter, put the juices in a pan and make gravy with it.

That is the best way.

Some other people had some good intentions but they won't produce a good result. For instance, placing the turkey in water in the oven will draw out the flavor, which means you will have moist turkey with no flavor. Restaurants can get away with it because they usually drown the turkey in gravy anyway. The best way would be to put the sliced turkey in a baking dish so they are fairly spread out and not in one thick layer. Place that dish IN a bigger dish. Preheat the oven to 275. Place the dishes in the oven on the middle shelf then pour hot water into the outer dish creating a water bath for the inner dish that has the turkey in it. Make sure the water is hot when you put it in (typically the really hot water out of the faucet will work just fine, don't worry about boiling water on the stove). This should be the last thing you do. Don't be tempted to bake the rolls at the same time. The bread will soak up the moisture and not only ruin the turkey but the bread also. Heat the turkey until it is at your desired temperature. Remember, the turkey once it is sliced should not come in contact with any fluids (ie. water, broth, anything)

How To Reheat A Turkey

The best way is to go ahead and carve the turkey, put the portions on a plate and heat in the microwave. If a microwave is not available, or practical put the turkey back in the oven to reheat. Using the microwave will free up the oven to bake other essentials such as rolls that are better fresh out of the oven.

what i myself have done myself, when having pre-cooked the meal as you need to do...or even just for leftovers.

its simple....

i put the carved turkey in a pan with the juices....and if need be i put a little more broth with the thicker gravy in ---

cover tightly with foil and just reheat 350 till warm..that time will vary depending on how much you are warming at once ....( keeping foil tight will help keep steam in there for keeping food hot as well...and any added cooking tht may be needed.)

something i have done over the years. "cooking for years and learned from one of the best, my gram"

Hmm you've carved it.

The concern about drying out would be mine too.

Note: I haven't done this but give what you told me this is what I would do.

Place the turkey on a wire rack above liquid maybe chicken broth, and reheat. This should prevent it from drying out. BTW, don't get the turkey in the liquid, keep it above.

Have a happy T-day!

I always like mine fresh and served right after it cools for 20 minutes but if you must warm it put it back into a clean roasted pan with a touch of juice from the turkey or a little chicken broth or water cover and warm

Oh gosh that's tricky, you can put it back in the oven on a low heat but I'm afraid it will dry out. Can you keep the drippings and skim the fat and take it along so you can baste it while it is reheating?

Hopefully someone that is a better cook than I will see this question. That is my only suggestion.

I don't think you're meant to reheat meat products like that, it creates a high chance of food poisoning.

stick it in the oven