If you know how to reheat gravy properly, it will taste as delicious as if it had been prepared at that exact moment!

Winter holidays bring with them a variety of traditional foods; turkey and stuffing, cranberry sauce, pumpkin pie, and many other options.

Gravy is also a traditional Thanksgiving and Christmas dinner staple, but it doesn't get as much love as the other traditional foods thanks in part, no doubt, to the fact that it's not a side dish or entrée.

But gravy still has an important place at the holiday table, and knowing how to store and reheat gravy is just as important as knowing how to store and reheat turkey, mashed potatoes, or casserole.

The Best Way to Reheat Gravy

Choosing the best to way to reheat gravy depends on a few factors. If you're in a hurry or only preparing a single-serving, a microwave is probably the best option.

The following advice applies to all kinds of options from sausage gravy to turkey gravy. White gravy or brown, it doesn't matter. There are a few basic techniques to try.

The 4 best options to reheat gravy are:

• Skillet: Best tasting, my favorite way.
• Pot: Less risk of burning than with a skillet.
• Microwave: Good for single-servings, small quantities or if you're in a rush.
• Oven: Slowest method but good if oven is already heated up and ready to use.

You'll notice a few reheating methods are missing from the list above, such as air fryers, pressure cookers, or Ninja blenders (some of those come with a heating element to make soups with).

That's because reheating gravy in these devices takes far more time than it's worth or it's not what they're best at. You're better off with a stovetop, pan, or microwave for better or faster results and less cleanup.

For all methods gravy should reach a temperature of at least 165°F.

Storing Leftover Gravy

Before you can reheat it, you have to find a way to store gravy properly. Gravy can be made in a number of ways, but it is typically made with juices from cooking meat, and tends to separate when stored. You will need to refrigerate any leftover gravy in an airtight container and use it within five days.

Another option is freezing. If there's no dairy, like cream or milk, gravy can be stored in an airtight container for up to 4 to 6 months. Some choose to put the gravy in a blender prior to freezing to reduce any separation.

When gravy gets cold it can get a jelly-like layer on top due to congealed fats and other things. Reheating the gravy should reduce that significantly, if not entirely.

How to Reheat Gravy in a Skillet

A skillet can help you get more even heating, and the thicker the pan the better when it comes to not burning the gravy. Select a skillet rather than a pan to increase the gravy's surface area to reheat it evenly and gently.

Steps

1. Spoon the gravy into a cold pan; This breaks up any congealed, jelly-like gravy.
2. Turn the skillet on low heat and let the gravy come up to temperature slowly.
3. Stir or whisk frequently to avoid the gravy getting burnt and remove any lumps, until simmering. Serve immediately.

Low and slow is the best way to go when reheating gravy.

Is your gravy thinning out? Try adding the same thickening agent (many use corn starch) you made the gravy with originally, a little at a time. Add stock or milk if the gravy is too thick.

It's best to keep your stove top temps low to keep the gravy from breaking up.

How to Reheat Gravy in a Pot

Reheating gravy in a skillet carries a higher risk of burning than doing it in a pot. Why? Because you can use a double-boiler technique, putting water in the pot, and putting your gravy in a separate container that rests in the pot while it is heating.

1. Spoon the gravy into a cold pan.
2. Heat the gravy over low heat, stirring often.

The double boiler trick is great because, yes you do still need to stay with the gravy and whisk it as you go to avoid singeing it, but the risk of burning is far less with the double boiler or a pot with a separate heat-safe container like a Pyrex bowl. Add at least two inches of water, stir until the gravy is hot enough and serve!

How to Reheat Gravy in a Microwave

Reheating in the microwave isn't quite as simple as putting a container in the unit, and hitting start. You'll want to use the shallowest container possible (a plate is ideal in some cases but if you have a lot of gravy this might not work)

1. Spoon the gravy into a shallow microwave-safe container and cover it with a splatter lid or damp paper towel.
2. Use a medium or medium-low heat for 30-second bursts and stir the gravy in between.
3. If the gravy seems thick, add a spoonful of stock to thin it out.

How to Reheat Gravy in an Oven

This is likely the slowest way to go unless you are already using the oven, so chances are good that this technique is better for Turkey Day or your favorite December holiday meal the day-of when your oven is getting a lot of use and won't have time to cool back down to room temperature soon. Use an oven-safe pan, cover the pan with foil, stir halfway through, reheating for 5-10 minutes.

1. Preheat the oven to 350°F.
2. Spoon the gravy into an oven-safe pan or baking dish and cover with foil.
3. Heat for 5-10 mins, stirring halfway through until simmering.

The shallower the pan, the more quickly it will heat up.

Make Ahead Gravy

Now that you have these reheating instructions, there is no need to be running around trying to roast a turkey and preparing the sides, plus the homemade gravy. You can make a homemade gravy up to five days ahead!

What is the best way to reheat turkey so it's moist and juicy? This is a big question around Thanksgiving, the holiday season, or after a big feast. I've tested four methods and I'll show how to do all four plus the pros and cons of each.

Best Way to Reheat Turkey

Choosing the best to way to reheat cold cooked turkey depends on a few factors. I have found the best way to recreate that fresh-from-the-oven flavor is by using the oven itself. However, if the skin is still on the turkey, then a stovetop may be best to get the skin nice and crispy. If you're in a hurry or only preparing a single-serving, a microwave or air fryer is probably the best option.

We'll explain the different ways and let you choose, but first here are all the ways we tested:

• Oven: Best tasting, great for large portions but slow.
• Stove: Great for crispy skin, close to oven results, some argue it's better.
• Microwave: Good for single-servings or if you're in a rush.
• Air Fryer: Faster than an oven but tough to not accidentally dry out the meat.

The key to reheating turkey is to keep it from drying out. You'll find this is an issue no matter which method you try. There are some things you can do before you want to eat your leftovers that will help you enjoy your reheated turkey more the next day.

To begin, you'll want to set your Thanksgiving meal and leftovers up for success by cooking a juicy, crispy turkey or trying this tasty smoked turkey breast recipe.

Storing Turkey

Storage is a big issue. If you shove a plate full of leftover turkey in the fridge with no cover or container, the turkey will begin to dry out and by the time you get to it again it could be an unappetizing, near-mummified bird.

How to Store Turkey

1. For food safety refrigerate the turkey within two hours.
2. Store turkey, stuffing and gravy in separate containers.
3. Carve the turkey meat off the bone. You can leave drumsticks on the bone.
4. If you have larger pieces of turkey, like an unsliced turkey breast, store it intact to keep in the juices until the meat is reheated. Larger pieces like the turkey breast should be sliced prior to reheating.
5. Wrap in aluminum foil or plastic wrap before storing in a sealed container or resealable bag.

Some people choose to freeze their leftover turkey--this is possible but it is even more crucial to protect your leftovers from drying out in cold storage. Cooked turkey will start to dry out quickly in the freezer (10°F or less), so I recommend using within one month.

How long to Store Turkey

According to the USDA, cooked turkey can be refrigerated (40°F or less) for up to 3 to 4 days and frozen for up to 3 to 4 months. Frozen turkey can safely be stored longer but may lose moisture and flavor beyond 3 to 4 months.

Rehydrating for a Moist, Juicy Turkey

Rehydration is an important factor, frozen leftovers or not. Even fully sealed, your turkey leftovers may get a bit dry in storage and the reheating process won't help. It's smart to re-baste your leftovers with broth, stock, butter, duck fat, gravy, or similar before and (depending on your method) even during the reheating process.

Alternative fluids that will moisten turkey while adding flavor include white wine, apple cider, orange or pomegranate juice, olive oil, herb-infused oil, tomato sauce and maple syrup or honey glaze.

How to Moisten Leftover Turkey

1. Let the turkey come to room temperature for 15 to 20 minutes.
2. Slice any larger pieces into desired but similar sized sizes.
3. Place the turkey in a single layer in a roasting pan, baking dish, skillet or other suitable "dish" for reheating method of choice.
4. Pour 1 cup of turkey, vegetable, or chicken broth or stock over the turkey for up to 10 pounds of turkey, add more for larger turkeys.
5. If your turkey was a bit over-cooked already dot the turkey with unsalted butter too.

Another way to moisten turkey is to brush gravy on top of the turkey. Again, if the turkey is dried out add butter, to the gravy before brushing it on top. The turkey is dried out because it's lacking fat and the butter will help restore the bird.

Now choose your reheating method...

How to Reheat Whole or Smoked Turkey in the Oven

Reheating a pre-prepared fully cooked whole turkey, smoked turkey, or leftover turkey, whether it's the entire bird or specific pieces like legs, thighs, or breast slices, is best accomplished using an oven. The key is to reheat low and slow while adding moisture to prevent it from drying out. You will need a cooking thermometer for the best results (precision in the oven is a good thing).

1. Preheat oven to 325°F.
2. Prepare & Cover: Place the turkey in a roasting pan and cover with aluminum foil or oven bag. To prevent the turkey from drying out it's important to keep the turkey covered while reheating.
3. Moisten: Pour 1 cup of turkey, vegetable, or chicken broth or stock over the turkey for up to 10 pounds of turkey, add more for larger turkeys. I recommend broth or stock but water will suffice. (see more moistening tips above).
4. Reheat: Reheat the turkey for 12-15 minutes per pound of turkey or until leftovers reach an internal temperature of 160°F-165°F.
5. Rest: Rest reheated turkey for 20-30 minutes before carving and serving.

Tip: The USDA recommends heating turkey to an internal temperature of 165°F. Personally, I prefer removing the turkey at 160°F, allowing for residual cooking during the resting period where the temperature continues to rise. Less cooking time minimizes the risk of dry turkey meat.

How to Reheat Turkey Leftovers in the Oven

These instructions are for reheating sections of turkey meat such as the legs, thighs, or breast slices in an oven. Whole turkey breasts should be sliced prior to reheating. Legs and thighs can remain intact and on the bone.

1. Preheat oven to 325°F.
2. Prepare to Cook: Place the leftover turkey pieces in a roasting pan and cover with aluminum foil. To prevent the turkey from drying out it's important to keep the turkey covered while reheating.
3. Moisten Pour ¼ to 1 cup of turkey, vegetable, or chicken broth or stock over the turkey depending on the amount turkey. I recommend broth or stock but water will suffice. (see more moistening tips above).
4. Reheat: Reheat the turkey for 10 minutes per pound of turkey or until leftovers reach an internal temperature of 165°F.

How To Reheat Turkey On The Stove

Some feel this approach is faster and better than the oven option, and some swear by it for turkey that still has the skin on. You can indeed get juicier leftovers from reheating on the stovetop than in the microwave (depending on your equipment) but you will need to remember to add stock/gravy as you go to keep the turkey moist.

1. Prepare and moisten the turkey in a skillet or pan (see instructions above).
2. Cover the skillet or pan, bring the broth to a simmer, and cook until heated through and a temperature of at least 160°F-165°F.

You can make the skin a bit crispier using this method if you empty the skillet after heating, add oil and cook again for three to five minutes. You'll want to cook this to the level of crispy you prefer, and it pays to babysit the turkey when crisping it up.

How to Reheat Turkey in the Microwave

Best for single-serving leftover meals or if you're in a rush, cooking turkey in a microwave is efficient but you won't be able to return the same moisture as in an oven or skillet.

1. Let the turkey come to room temperature for 15 to 20 minutes.
2. Prepare and moisten the turkey in a baking dish and cover with a damp paper towel or a microwave-safe lid (see instructions above).
3. Heat on low power for 2 to 6 minutes, or until warm.

Turkey meat on the bone is not recommended in the microwave as it may result in uneven heating.

It's fairly obvious to remind people to use a microwave safe container, but a less-obvious trick is to cook the leftovers on low power instead of full power. Reheating in the microwave can be tricky if you aren't sure how powerful your unit is or how hot it can get at full power.

How to Reheat Turkey in an Air Fryer

The air fryer fad is a bit like the pressure cooker fad that happened around the same time; it's an alternative cooking option that can make for healthier dishes (depending on the recipe) and save you some time in the prep process.

1. Preheat the air fryer or Ninja Foodi to 300°F.
2. Prepare and moisten the turkey in a baking dish that fits in your air fryer and cover with aluminum foil (see instructions above). You can also wrap it in foil instead of a baking dish.
3. Reheat the turkey for 8-10 minutes per pound of meat or until leftovers reach a minimum of 160°F-165°F. 8-10 minutes is based on two cups of turkey or about 1 pound. Add more or less time based on the amount of turkey.

Note: Both the size and power of your air fryer and the size of the leftovers can make the cooking times vary slightly. The temperatures and times are a guide and make adjustments as needed.

Now that you know how to reheat leftover turkey here are the best ways to reheat gravy.

Skip Reheating, Serve Cold

Consider skipping reheating pre-cooked turkeys and serving them cold. To serve cold, take the turkey meat out of the refrigerator and let it stand for 30 minutes before serving.

Leftover sushi from your favorite restaurant is a common occurrence for many. The good news is that there are many ways to reheat sushi including in a microwave, oven, air fryer, toaster and more. Here is our guide on how to reheat sushi.

Many people want to know how to reheat sushi. This is a loaded subject because it's easy to get certain technical aspects of Japanese cuisine wrong as a newcomer; what is the difference between sushi and sashimi, for example?

Both involve prepared raw fish, but sashimi is raw fish with no rice. Sushi can be rolls known as maki-sushi, it can be a bowl of rice with raw fish on top, also known as chirashi, and the cone rolled sushi is called temaki. The type with a piece of raw fish on top of a little mound of rice is known as nigiri, or onigiri.

Reheating sashimi may be the trickiest and not necessarily the best idea, but reheating a maki sushi roll, temaki, or even some leftover chirashi may not.

Our article will include tips that can be used for most varieties of sushi but it's important to note that traditionally, sushi can and often does include cooked ingredients.

But does that mean you should reheat your sushi to make it HOT, or to bring it back to the room temperature it was created in? It would be easy to assume "reheating" in this case means "make it hot".

Why Reheat Sushi?

Just because some sushi ingredients are cooked does not necessarily mean those ingredients show up on your plate hot or even warm. There are exceptions, such as with unagi, which is typically cooked in a toaster oven before being made into a roll or cone.

So in many cases what we are talking about isn't reheating sushi as much as getting the food out of the cold fridge and softening up the rice, getting more flavor out of the meal, etc.

Why "reheat" sushi? The motivation is mainly about temperature. If you store sushi in the fridge overnight, the rice can get hard and the ingredients will have a lack of flavor typical of food that is served cold.

Basically, the colder a dish, the more potentially restricted the flavors can be, at least for sushi rolls and similar options. As the food approaches room temperature, more flavors and aromas are released.

The ideal serving temps for sushi? Basically room temperature, so the process of reheating sushi should add as little actual heat as possible; the goal is to get the food to room temperature without cooking the raw fish.

Tips for Reheating Sushi

• Adjust the heating time based on the amount of sushi that is being reheated.
• Include a glass of water in the microwave, this will help to make crunchy rice soft again.
• If possible remove ingredients that are not suitable for reheating.
• Reheat large quantities in smaller batches.
• Heat in burst and check sushi as you go.
• Roll the sushi in a nori sheet before reheating.
• Separate ingredients such as rice and fish and reheat, if possible.

Microwave

Likely the best method; you can control the heat using a microwave in ways that aren't as efficient in an oven or toaster oven. Cover the sushi with a damp paper towel, this will trap steam and moisture and allow the sushi to heat more evenly and not dry out. Try microwaving the sushi in ten-second intervals on medium heat (medium for a 500-watt microwave oven), for up to three bursts.

Between each 10 second burst, check the sushi to see if it has come to room temperature or not. You should adjust the heating time based on the amount of food--a single sushi roll won't take 30 seconds to get to room temperature the way a microwave full of rolls might. Pro tip:

How To Reheat Sushi in an Air Fryer

Preheat the air fryer to 325°F and air fry the sushi for four minutes, then turn the sushi over for another four minutes.

Different types and sizes of air fryers cook faster or slower. Adjust cook times accordingly.

How To Reheat Sushi in Oven

Preheat a conventional oven to 325°F and put the sushi in for four minutes, then turn the sushi over for another four minutes.

Be sure to let your oven preheat fully and err on the side of cooler temps if you aren't sure about your kitchen equipment in terms of accuracy, etc. The idea is, as mentioned above, to get your sushi back to room temperature from the fridge rather than heating up the meal like a hot dog.

How To Reheat Sushi in Toaster Oven

Similar to the conventional oven, for eight minutes put the sushi in a toaster oven set between 300°F and 325°F. Your experience may vary, but it's important to remember that a toaster oven will heat faster than a typical kitchen oven. You may need to adjust the heat accordingly if it feels like the sushi will get too warm.

Time To Reheat Sushi

Some prefer to simply remove their sushi from the fridge and place it on a stovetop and wait for it to warm back up to room temperature with no added heat. Some use the stovetop, but turn the oven on to let a small amount of heat contribute to the "natural" return to room temperature.

Reheating Sushi Hacks

It's smart to remove certain ingredients from a sushi roll or other leftovers that won't do so well the next day. One important culprit you find in some sushi--especially fusion sushi? Lettuce. Do yourself a favor and just pluck out the limp, wilted greens from your sushi before you try to reheat it. It may be smart to separate rice from fish if you are dealing with nigiri, heating them separately is a good thing to try first.

Some suggest deep-frying sushi or sushi rolls as an alternative to these methods, but this creates a fully cooked option, and departs from sushi in some ways there. In other ways, deep frying means potentially making fusion sushi, and the possibilities there are endless. It all depends on what aesthetic you are after.

If you are reheating sushi rolls, or any other type of raw fish and crispy seaweed combination, one thing you will note right away is that it's impossible to make sushi seaweed or nori crispy again if it goes soggy. Some prefer to discard it altogether and eat what remains.

Instead of dining out and reheating your leftovers later, give making sushi at home a try. Here are a few easy sushi ideas you can make yourself.

Sushi Recipes To Make At Home

Try these sushi recipes at home and surprise your friends and family with your skills.

Homemade Sushi Recipe

Photo Credit: www.fifteenspatulas.com

If you've never made sushi at home before, this is a super simple recipe with great step-by-step instructions is perfect for getting you started. Then you can use the basic idea to expand your skils and add more ingredients.

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Dragon Roll Recipe

Photo Credit: www.justonecookbook.com

The Dragon Roll is one of the most popular rolls in American sushi restaurants. It's not as easy as making a basic California roll, but you'll impress everyone with your skills if you serve up a home version of this famous roll.

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Japanese Rice

Learn about Japanese rice, the variety used for sushi, and tips for how to best prepare it at home.

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Temaki Sushi (Hand Roll Sushi)

Photo Credit: foodieandwine.com

If you want to start with an easier mat-free roll, try these homemade Hand Rolls (temaki) for an easy at-home sushi making introduction.

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Rainbow Roll Sushi

Photo Credit: izzycooking.com

Rainbow rolls are a popular menu item at most sushi restaurants. Generally, it's a California roll topped with a variety of fish. Here's one version you can make at home.

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How to make spicy tuna rolls

Photo Credit: makemysushi.com

These spicy tuna rolls are phenomenal and you'll add these to your weekend meal rotation. They are fun to make, so you can turn it into a fun family or date night at home activity. If you make too much, these keep well overnight, and are pretty easy to quickly bring back to temp and eat the next day for lunch.

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Ahi Tuna Sashimi

If you're craving sashimi, try ahi at home. Get some super fresh, slice it just right, and serve it with soy sauce or ponzu. Perfection! And if you have leftover ahi to stash in the fridge, you can sear it the next day.

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Burning Volcano Sushi Roll Recipe with Lava Topping

Photo Credit: howdaily.com

Start by making a basic California roll, and top it with "lava" to make these uber-delicious Volcano Rolls.

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Easy Sushi Bake Recipe

Photo Credit: www.foxyfolksy.com

This one kind of blows my mind. Sushi in a casserole? I'll take it. If you like baked rolls as much as I do, give this one a try. And since it's a warm dish anyway, reheating it won't be as much of an issue as the rolls with raw fish. You can even step this up by adding a slice of raw tuna or salmon to the nori hand roll before topping it with the casserole.

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This article discusses preparing and eating raw fish. With any such article, the usual caveats apply; eating raw or undercooked food can potentially lead to food-borne illness. It is typically best to consume sushi and other raw fish meals the day they are prepared. Storing them overnight is typically fine but the longer you store raw fish in the fridge, the greater the likelihood that bacteria or other issues could become a problem.