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Smoked Turkey Breast

Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 16

This recipe provides an excellent way to serve leftover turkey breast that you’ve cooked using the sous vide method. The turkey is thinly sliced and then smoked using a handheld smoking gun.


  • 2 turkey breast halves, brined and cooked using sous vide method


Refrigerate the cooked turkey breast halves, still in the vacuum-sealable bags, until well chilled, 1 to 2 hours.

Remove the breasts from the bags. Remove the skin and discard, then pat the breasts dry with paper towels. Using a sharp knife or meat slicer, thinly slice the meat. Put the slices in a 13-by-9-inch baking dish and cover with plastic wrap.

Fill the chamber of a handheld smoking gun with hickory chips and smoke the turkey according to the manufacturer’s instructions. Repeat the smoking with another chamber of chips. Re-cover the dish tightly with the plastic wrap and let the turkey stand for 8 to 10 minutes before serving. Serves 16.

Recipe from Chef Michael Voltaggio.