Storing cooked Turkey....

[PrairieSailor]

Howdy,

Still really new to smoking, but have been experimenting with small batches and learning.  I've done a couple of small bone-in turkey breasts and now I want to do a 12lbs de-boned turkey.  There are only 2 of us, so the idea is to have 1 "fresh" meal and leftovers sliced into deli meat.  I am wondering how long the meat normally keeps?  Does it last longer if I vacuum seal in smaller batches?

What about freezing?  Could I slice it up and freeze it ok, then thaw and use for sandwiches?

Anyone want to take a stab at how long it it will take to cook on my OBS?  I'm thinking 5-6 hours at least???  I think only 40 minutes of smoke, as my first try was far too smoky for my liking at 60 mins (mind you it is was a 1/4 the size).

[squirtthecat]

I cook turkey breast roasts and vacseal/freeze in 1 pound bags...   There are just 2 of us as well, and I'll pull a bag out every week or so for sandwiches.    It keeps really well this way.

[smoker pete]

Welcome to the forum PrairieSailor.

My FoodSaver says that vacuum sealed poultry can last up to 2 years frozen.  Squirtthecat is the turkey/poultry guru and he's right.  No problems.

I, like many others, use ± 2 hours of smoke (pecan, hickory, apple, cherry, special blend, and/or a mixture of flavors) and I have never really had an issue with the turkey being too smoky.  Question is: Did you have the vent fully open when you smoked your bone-in turkey breast?  The vent needs to be open for the moisture to escape but I think it would also get too smoky otherwise.

[PrairieSailor]

Thanks for the replies, and the welcome.  I have been a lurker for a few months now.

It's certainly possible about the vent, as it was one of my first attempts.  The bird was very tender but too smoky, and now that I think back it was a bit acrid I guess.  That was probably it.  Maybe I will go a bit longer then.

I was thinking a mix of Maple and Hickory.  Do you normally go put the pucks alternating or each batch after the other?  Or does it matter?

[KyNola]

PS,
The other guys have got you covered.  Keep that vent wide open, particularly with poultry.  You need the mositure from the poultry to escape quickly.  Poultry holds a lot of moisture.

[TestRocket]

Welcome PrairieSailor,

I did a 10.5 lb turkey for Christmas and smoked it 6 hours with 2 to 1 (2 apple pucks and then a pecan puck) and it was very good! Good Luck!  ;D