Given the background description of some cooking related query, summarize the question into a title

Input: Consider Input: For reasons not related to this question, I had to cook my turkeys yesterday. My meat themometer died near the end of cooking. So I ran to the store to get one "real fast". Three stores later I came home to two over done birds (185 degrees).While not totally dry, I don't want them to dry out any more while reheating them today. Should I slice them then heat them? Is there a better way to reheat than another? (ie oven vs microwave vs warming drawer vs (some other heating tool).)

Output: Reheat a turkey without drying it out?


Input: Consider Input: I've soaked some beans in room temperature water overnight, since 6pm (white navy beans). How long can I keep them in water before I must use them? Will they last a day or so at room temperature and in water, or should I drain and store in the fridge, or must I cook with them immediately?

Output: How long can I store soaked beans before cooking?


Input: Consider Input: I've recently found a recipe that I really enjoy, but it calls for a sunny side up egg. Every time I try to fry an egg in this way it ends up sticking to the pan, the yolk breaks, and it ends up as an eggy mess. I've tried multiple pans including my cast-iron pan, a teflon, pan, and others but they seem to always stick. What am I doing wrong?


Output: Frying Eggs—Sticking to the Pan