➜ The Cook’s Illustrated Thanksgiving Guide:

You can trust the editors of Cook’s Illustrated—experts of all things Thanksgiving—to deliver recipes that work.

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Leftover turkey is unavoidable after Thanksgiving, but dry, stringy meat and leathery or flabby skin after you reheat it isn’t. Our reheating method keeps moisture in the meat and crisps the skin.

Wrap the leftover pieces of meat in aluminum foil, stacking any sliced pieces, and place the packet on a wire rack set in a rimmed baking sheet. Put the turkey in a 275-degree oven and heat it until the meat registers 130 degrees on an instant-read thermometer. While the timing will vary depending on thickness, we found that 35 to 45 minutes was the right time for a crosswise-cut half breast.

To crisp up skin, place the reheated meat skin-side down in a lightly oiled skillet over medium-high heat and cook it until the skin re-crisps.

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