Preheat oven to 325°F. Remove turkey from the bag and place in a roasting pan. Turkey is ready when it reaches an internal temperature of 165°F. Plan to heat for about 1-2 hours depending on the size of the turkey. Remove from the oven, let stand for 15 minutes prior to carving.

Place in a saucepan over medium heat. Bring to simmer, stir frequently.

Preheat oven to 350°F. Cover loosely with foil and heat for 20 minutes or until the internal temperate reaches 165°F.

Preheat oven to 350°F. Cover loosely with foil and heat for 20 minutes. Remove foil and heat for an additional 5 minutes or until the internal temperate reaches 165°F.

Remove gravy and Cranberry from container. Place in an oven friendly container and cover in foil. Heat gravy in microwave.

Preheat oven to 350°F. Heat for 20 minutes. Remove foil and heat for an additional 5 minutes or until the internal temperate reaches 160°F.

It can also be microwaved.

Preheat oven to 350°F. Place turkey breast on pan. Add a splash of water to bottom of pan (just enough to cover), cover with aluminum foil and heat 20–30 minutes. Remove foil and continue heating for 5-10 minutes or until the internal temperature reaches 165°F.

Preheat oven to 350°F. Place turkey on pan. Add a splash of water to bottom of pan (just enough to cover), cover with aluminum foil and heat 20–30 minutes. Remove foil and continue heating for 5-10 minutes or until the internal temperature reaches 165°F.

Preheat oven to 350°F. add a cup of water to the bottom of the pan and cover with aluminum foil. Bake for 45 minutes to an hour until the internal temperature reaches 145°F. Pull out of oven and rest for 10 minutes before carving.