Lemon-Pepper Roast Turkey
Arrange the carved turkey and roasted garlic in a large baking dish. Drizzle 1 cup turkey or chicken stock on top along with any accumulated pan juices. Cover tightly with foil and refrigerate overnight. Let stand for 30 minutes, then reheat for 20 to 30 minutes in a 375° oven, until hot; remove the foil the last 5 minutes.