Trust your meat thermometer when heating as ovens do vary.
Reheating Refrigerated Whole Turkey, Turkey Breast, and Brisket: Place in pre-heated oven at 325 degrees for approx. 1.5 to 2 hours covered with foil (brisket is wrapped in paper inside the pan, leave the paper on when heating) until warmed to internal temp of 135F degrees. Let rest for 10 minutes, remove foil carefully and carve. Turkeys have been fully cooked to 165 degrees per FDA guidelines. When slicing you might see some areas in the whole bird that look pink, this is normal due to the smoking process.
For a quick proper way to slice a Brisket Check out this video by one of our owner Brad’s friends in Texas: https://www.youtube.com/watch?v=VO2SaqxixfQ
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.
Cornbread: Preheat conventional oven to 400 F. While preheating spray supplied pan with vegetable oil spray and then pour in liquid cornbread contents. Bake at 400 F for 40 to 45 minutes. To check doneness, insert toothpick in center and remove. Done when no particulates stick to the toothpick, or when you slide it through your thumb and finger and do not get any liquid residue. The top will be dark which is normal. Let rest at least 15 minutes cut and serve with a dollop of Honey Butter.
Tater Tot Casserole: Remove foil lid and plastic liner if present. Replace foil lid. ½ Pan: bake covered 45 mins at 325 degrees, carefully remove foil lid (hot steam) bake 20 minutes more to 135F.
Elote Corn, and Mac & Cheese: Place plastic bag into a large pot of simmering water for 30 minutes. Cut bag, and pour into serving container. For Elote sprinkle Cotija cheese, red pepper blend, and cilantro on top before serving. For Mac and Cheese 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.
Gravy: Pour gravy into a saucepan on stovetop and bring to a simmer over low/medium heat, stirring occasionally until warmed.
Smoked Pecan, and Pumpkin Pie: Serve at room temp, or warm. To warm place room temp pie uncovered on cookie sheet in oven at 350F for 20-30 minutes. Check for internal temp of 110-120 F.