I often find myself cooking for 30 or more people around the holidays. To make things easier, I like to roast the turkey at least a few hours ahead, if not the day before.
To keep the sliced turkey moist while it's reheating, I layer it in a shallow pan and lay a clean, damp dishtowel over the slices. Then I pour warm chicken broth over the towel just until it's soaked through. I seal the pan tightly with foil and reheat the turkey in a 300°F oven until hot.
The turkey stays juicy, and I have less to do on the day of the gathering. This technique also works well for reheating stuffing.
Lynn Palermo, Simcoe, Ontario