A Dry Turkey?

 

A dry turkey is an overcooked turkey. There’s no way to reverse that process, but you can still serve moist meat. The breast is most likely to be dry, since it has very little fat. The dark meat should be fine no matter what. So evenly slice the turkey breast, and place the slices, in a single layer, in a large shallow pan. Slowly pour some chicken or turkey broth or stock over the slices, moistening them thoroughly. Cover the pan with foil and place in a 250 degrees F oven for 10-15 minutes until the meat is hot. You can carve the rest of the bird while the breast slices are in the oven. As long as the meat is warm, it will be moist. The meat will dry out when it cools down, so serve lots of gravy on the side.