I'm going to give this a try this weekend. I'm hoping to throw a rub and some smoke on it. I was trying to come up with a good IT to bring it up to without drying it out. Thanks in advance for the help.
Larry
(http://i928.photobucket.com/albums/ad127/beelawr/05192010207.jpg)
Nice precooked turkey! What kind of rub are you going to use on that guy? Im thinking 160 IT and let carryover take it to 165.
If its already cooked, why worry about the IT?
What do the cooking instructions say for IT?
I'm thinking like 130-140F..
I believe that's the Perdue deli product, made for slicing, It's cooked and ready to slice and eat. The issue will be heating it without cooking it and at the same time keeping it food safe if you intend to store it. Think deli sliced turkey breast.
Quote from: FLBentRider on May 19, 2010, 03:21:07 PM
If its already cooked, why worry about the IT?
What do the cooking instructions say for IT?
I'm thinking like 130-140F..
It actually doesn't have any cooking directions. I guess it is just supposed to be sliced and ate.
I'm still going to try and add some smoke flavor to it. I'm thinking maybe a hour or so of smoke.
Larry
I would do it like you would smoke a pre-cooked ham... Take it to 130-140 or so. Then immediately FTC for a while. That thing will lose a TON of liquid, but it should still turn out quite tasty.
2.37 a pound! You get Perdue sliced turkey in the deli and it would be 2X that..
I get the big Perdue foodservice breast roasts to smoke.. They are fantastic. I have to order them through a foodservice place, but it is worth the hassle. I think they run 2.50 a pound, max.
Wanted to check on this a bit and do some homework. That is the deli product intended for slice and eat. It has an amazing shelf life if kept very cold. If reheating, the FSIS guideline on pre-cooked poultry is 165 °F (remember, this stuff isn't cured and it's poultry). I would be very leery of taking it to temps much above room temperature but less than ~ 150 for as much as an hour and then attempting to keep it for any length of time afterwards. If you can do it fairly cold should be okay for a brief smoke.
Quote from: BuyLowSellHigh on May 19, 2010, 04:49:25 PM
I would be very leery of taking it to temps much above room temperature but less than ~ 150 for as much as an hour and then attempting to keep it for any length of time afterwards. If you can do it fairly cold should be okay for a brief smoke.
BuyLowSellHigh,
I'm a little lost by this part of your post. Thanks in advance for clarifying this for me.
Larry
Larry,
Think of it just like deli cold cuts or "luncheon meat", that's what it is. If you warm it you should use it right away, within a couple of hours. Heating it but below 145 - 150 allows harmful bacteria to grow and propagate without killing them. Heat it above 150 and you kill 'em. That turkey breast should either be kept cold or if warmed used immediately, or if heated high enough, (165 recommended) then you can store it for several days.
Thanks for advice BuyLowSellHigh. I should be giving this a try this afternoon.
Larry
One thing working in your favor - that meat is so sterilized, sanitized or somethingized that they give it a 105 day shelf life with storage at 28-35 °F, and 60 days after opening at those temps. It should be damned clean to start.
I did rub and smoke this turkey breast. A couple of pics after the smoke. This thing is moist and delicious.
Larry
(http://i928.photobucket.com/albums/ad127/beelawr/05202010213.jpg)
(http://i928.photobucket.com/albums/ad127/beelawr/05212010215.jpg)
Looks good!
Do you have a deli slicer or are you going to slice all that by hand?
Oh yeah!
Now thats what I would call a thing of beauty.
What did you take the IT too before you pulled that baby outta the smoker?
Larry,
You just rang STC's bell. STC smokes a lot of turkey!
Sure looks good, Larry! Please tell us how you did it.
That is a hugh breast!
That is pretty.
I used the rub from this recipe http://www.susanminor.org/forums/showthread.php?437-Smoked-Boneless-Turkey-Breast&p=687#post687 (http://www.susanminor.org/forums/showthread.php?437-Smoked-Boneless-Turkey-Breast&p=687#post687) I pulled it at 152 IT. I do have a slicer. I definitely wouldn't try to slice this by hand. I'm not that gifted with a knife. I put two hours of apple smoke on it. Gave it a really nice smoke flavor.
Larry
Right on man, I'm really impressed!
That looks great.
I gotta do one sometime
Nice!