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For reheating: USDA says set oven no lower than 325. Reheat to an internal temperature of 165. Plan up to 90 minutes to reheat, just in case. Times may vary dependent on your oven. We suggest moving the breast to a roasting pan with a rack if you have one. Put the slightest bit of water in the bottom of the pan. Tent the breast with foil. Check temp at about 45 minutes to gauge time needed. Once approaching the 165 mark, remove foil and continue to bake for 5-10 minutes. Let breast rest for 10 minutes before slicing.