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Quick question on bone in turkey breast for sammiches

post #1 of 5
Thread Starter 

Smoking a bone in turkey breast and have a quick question.

 

However, I don't want to cut and serve it. I want to thin slice it, vacuum pack, and freeze for sammiches for the work/school week.

 

What is the proper process?

 

I was going to just foil it once off the smoker and rest it for an hour. Then I was going to filet the breast off the bone and have 2 big breast halves. Then place back in the foil and place in the deep freezer for a little bit to get it to cool and firm up enough to slice it thin.

 

Is this the way to do it or is there a better/proper process to do it?

post #2 of 5

Sounds about right...you could rest for 1.5+ hours and still be fine for danger-zone temps if wrapped in foil at room temp without towels to insulate...if in doubt leave your probe in the breast, then you can rest it until you're down to 140* or so. A quick chill after that for probably45-60 minutes, then an hour or so in the fridge should get it down close to 40* I/T, but it may begin freezing the outermost meat after an hour in the freezer, just so you know.

 

Oh, and take to 165* minimum internal temp for all poultry.

 

You're on track, though...should work fine.

 

 

Eric

post #3 of 5
sounds good... I do this very same thing.. only thing I do different is..... I will slice(with electric knife) off a few pieces for lunch sammies the next day... then put the rest in fridge over night and slice the next day with the slicer.... I don't slice real thin as i do ham... turkey will fall apart to easy if to thin....
post #4 of 5
Thread Starter 

Followed my idea to the T. Worked pretty well...except for slicing thin, as JckDanis 07 put it....falls apart. So I had to slice a bit thicker than desired as it indeed, crumbled a lot. Tasty as can be though.

 

I injected with cajun butter, rubbed with some Tony's, kicken chicken, and some paprika. Smoked with cherry and apple wood at 300-325 to 165 IT.

 

 

 

Freshly sliced after an hour rest, each breast off the bone and put in freezer to chill for slicing.

 

Sorry.. no slicing pic's...took 4 hours in the freezer to get cold and it was too dang messy!!!!!!!!

post #5 of 5

Looks great. I have had the best success thin slicing turkey breast when it has been brined first (not cured). I guess that the brine helps firm up the texture enough to make it not as crumbly

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