Ingredients:

  • 1 fully cooked turkey breast (approximately 2 pounds, shipped via FedEx)
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • Salt and black pepper to taste
  • ½ cup low-sodium chicken broth (or vegetable broth for a lighter option)
  • Fresh herbs for garnish (such as parsley or thyme)

Instructions:

  1. Remove the fully cooked turkey breast from its packaging. Pat it dry with paper towels to ensure even browning during reheating.
  2. Preheat your oven to 325°F (160°C).
  3. In a small bowl, combine olive oil, butter, minced garlic, rosemary, thyme, sage, salt, and pepper. Mix well until you form a paste.
  4. Rub the herb mixture all over the turkey breast evenly. Be sure to coat both sides generously for maximum flavor.
  5. Place the seasoned turkey breast in a baking dish or roasting pan. Pour chicken broth around the base of the dish; this will help keep your turkey moist while it reheats.
  6. Cover the baking dish loosely with aluminum foil to prevent drying out. Place in preheated oven and heat for about twenty minutes per pound—roughly thirty minutes total—or until heated through (internal temperature should reach at least165°F/74°C).
  7. If you desire a crispy skin finish after heating through, remove foil and broil on high for an additional five–seven minutes until golden brown but watch closely to avoid burning.
  8. Once removed from oven, let it rest covered with foil for about five–ten minutes before slicing.
  9. Slice against grain into thick pieces and serve on a platter garnished with fresh herbs if desired.