Trust your meat thermometer when heating as ovens do vary.
Reheating Turkey Breast, and Prime Rib: Place in pre-heated oven at 325 degrees for approximately 2 hours covered with foil lid until warmed to internal temp of 135F degrees. Let rest for 30 minutes, remove foil carefully, and carve. Serve Prime Rib with Horseradish.
Reheating Brisket, Pastrami, and Pork Shoulder: Fill a large pot ¾ full of water. Bring to a boil and place sealed cryovac’d Brisket, Pastrami, or Pork Shoulder into boiling water. Reduce heat to a simmer for 1 hour. Cut the package and slide meat onto a cutting board.
Brisket and Pastrami: Let rest covered with foil for 30 minutes before slicing. For a quick proper way to slice a Brisket (Pastrami too) Check out this video: https://www.youtube.com/watch?v=VO2SaqxixfQ
Pork Shoulder: To pull the pork for sandwiches use sterile gloves to do so by hand as soon as it comes out of the water, or you can use two forks. Use one fork to hold the meat stable and the other to rake the meat into shreds. It helps if you separate a large chunk of meat and break it down from there vs. the whole shoulder.
Serving Ham: Hams are fully cooked and can be served at room temperature. To do so leave unrefrigerated for up to two hours. If you’d rather serve warmed use a 350 F oven, but because of size and density hams can take approximately three to four hours to get to 135 F. Monitor with your meat thermometer.
Serving Smoked Salmon: Salmon can be served cold or at room temperature. Serve with tartar sauce, lemons, and crackers.
Tater Tot Casserole: Remove foil lid and plastic liner if present. Replace foil lid. Bake covered 45 mins at 325 degrees, carefully remove foil lid (hot steam). Add crispy onion rings and bake 20 minutes more uncovered to 135F internal temp.
Mac & Cheese: Place plastic bag into a large pot of simmering water for 30 minutes. Cut corner of bag and pour into serving container. Sprinkle breadcrumbs on top to taste and serve.
Green Beans: Place plastic bag into a large pot of simmering water for 15 minutes. Cut bag and pour into serving container.
Salted Caramel Bourbon Bread Pudding: Heat in supplied pan with lid on for 30 minutes at 325.