It should be good to go with about 45-60 minutes at 350F, lower for a smaller turkey, highter for a fatter turkey. It is basically just warming it up thoroughly.

These are the recommended grilling times when using your Foreman Grill.Grilling times will vary depending on the size and thickness of the food. Times are shown as a range (e.g. 4-6 minutes), it’s best to cook for the minimum time and then start checking the.

Another Answer: Reheat at 175C, or 350F, for 15 minutes per kilo. Put it in a pan with some water. The water will help it cook mo re evenly. Cooking it at a lower temperature is a good idea; it prevents the outside from overcooking. Since you're not cooking it, it will do just as well in the microwave in a covered dish. Not sure how long though. No - not 48 hours.

Most grits are readily available in a 'quick grits' format. It depends on what your taste is. Experiment with water to grits ratio for thickness.

Usually about 5 to 8 minutes on a high boil. The do splatter like crazy so use a screen or lid while cooking them.

Sout hern grits are cooked with lots of salt and butter in the water so the grits absorb the flavor. Without doing this while they are boiling, they have very little taste like wallpaper paste. Very hard to season them once they are fully cooked. Some people like to put ham in them. Some like sugar.

Some like cheese on top. Whatever your preference or flavoring, add it to the boiling water while they cook. The general rule for lamb is, for every kilogram of weight, cook for an hour at 190 - 200 degrees Celsius, depending on the efficiency of your oven, or 180 degrees for a fan-forced oven. Thus, a 2kg leg of lamb will take two hours. It is advisable to use a meat thermometer to check at about half an hour before the expected time of finishing. Also, you can add some sauce and spices.

Flavors you can include are lime, garlic or vinegar. You can also use some sherry or wine. Once cooking is done, get a foil of aluminium and cover it. Let it rest for 20 minutes before you start serving.

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