Man, I used to be able to get a capon at my nearest grocery store for $20, but it’s one of a number of things they stopped carrying after the 2008 financial crisis. $20 was expensive compared to a chicken or duck, but still. It was manageable as a once in a while thing.
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We have a whole, smoked turkey breast awaiting our Thanksgiving Day meal. The purveyor recommends heating their whole smoked turkeys in the oven at 350F for 1.5 hours. I’m curious if any fellow Onions might have tips from having reheated a whole smoked breast, rather than the full bird.
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If you are worried about it drying out, I’d go lower than 350. Maybe 250-275, which would heat it up more slowly, but you can plan for the extra time 
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Wow.
Incredibly old school: brined, stuffed with a rolled and pierced lemon, an onion or two, and a carrot or two. 350 F with cheese cloth soaked in wine and butter over the top. Basted from time to time with more wine and butter. The cheese cloth is removed for the last half hour or so. It smells wonderful cooking and comes out reasonably moist. Sometimes, not always, the baste is infused with rosemary. It smells better with it, but any difference in flavor is hardly noticeable. The Thermapen is the preferred method of hitting the right temperature.
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a brother in law gave me a pair of big silicon oven mitts many years ago after witnessing my Thanksgiving wrestling the prior year. they actually make doing this pretty easy, with a trussed bird that is not too large. I am down to a 12 lb from 16-18 lbs when we used to have a bigger crowd and several kids.
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@shrinkrap et voilà!
In the cook’s own words:
The turkey turned out amazing. Tender juicy meat, crispy skin, just slice and serve.
The gravy I made with the stock was transcendent.
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Over the years, I have cooked turkeys in methods varying from oven at 325 TO 500, stuffed and unstuffed, roasting the breast half while braising the dark meat half, boned out and rolled with spinach and mushrooms into a spiral then wrapping in the skin, and probably a few more attempts better forgotten. The last 4 turkeys have come out perfectly juicy by using a Reynolds turkey roasting bag following the directions in the box. This is the easiest as to prep and monitoring and leaves about a quart of turkey juice for gravy in the bag, plus no cleanup of a roasting pan. Plus using a Kosher turkey takes care of the brining, which is already done as part of the Koshering process.
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IPlus using a Kosher turkey takes care of the brining
True with all kosher poultry that has already been kashered. That said, the last few times I’ve bought Empire chicken pieces, they smelled of chlorine.
