Smoked Turkey Breast
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 (see related recipe at left)
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.