Turkey Breast for slicer?

AlbertaEgger

Id like to pick up and egg a turkey breast to shave deli style for the kids lunch’s, any suggestion on cook, injection, prep? I cook a ton of turkeys, but never just a breast for deli meat.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

Solson005

I have done a couple in the past month, last week I threw one in towards the end of my rib cook. I used Tony Chachere's injectables butter and Dizzy Pig Shakin the Tree rub. 

Most of the wood chips were already done smoking so this one didn't have a smokey taste. I would use some fruit wood if you want to smoke it and just about any rub you like. They don't take long this little guy took less than two hours @ 300°. 

500

@Griffin also does this; http://eggheadforum.com/discussion/comment/1291038/#Comment_1291038 I just picked up a 2.5# breast to do the same, once it thaws out. Sliced a mini ham Friday with the new slicer, the Chefs Choice 615, worked great. Looking forward to the turkey and then some roast beast.

Charlie tuna

I inject my turkey breasts with either "sour orange" marinate or "Italian salad dressing' to keep the slices moist.  No smoke for my turkey, just Lawry's Poultry Seasoning.  We make a meal out of it, then slice the leftovers .. 

Skiddymarker

Although I like the idea of injecting, I agree with Charlie & the result Solson had, very little smoke. I think poultry is on of the hardest things to smoke without overdoing it, pork being the easiest and beef a little more complicated, IMHO. I also find that turkey breast must be pulled at about 150-155 allowed to rest for 15 or so and then into the freezer for at least 30 before slicing. Maybe it is just me, but I find that fall apart overdone thing happens within a few degrees measured internally. 

jlsm

If you are going to slice it, I would recommend boneless. We do like smoke on turkey breast; I use cherry.

AlbertaEgger

150-155 seams a bit low,.... no? i guess you will get a few more deg out of it when resting. 

AlbertaEgger

So, I took it off at 160, I was going to go to pull it earlier as Skiddymarker suggested but I was slightly distracted. Let it rest for a few, then I foiled, and will stick it in fridge to cool, question is, should I let it cool all the way before slicing? Should I stick it in the freezer for awhile? I would like to get it sliced tonight. New at this whole home deli meat thing…. I only used my slicer for pre cooked ham, and roasts to slice before making jerky.

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bigphil

for thin slicing i've found it best to slice it cold i usually let it sit in the frig over night and use the non-serrated blade on my slicer to slice it .btw looks great if you havent tried a rump roast yet you should best deli roast beef your ever have 

AlbertaEgger

crap, i dont have a none serrated for mine, i will have to make do, and look to getting one in the future. Sure thing, i will definetly try a rump roast.

bigphil

@Albertaegger not sure what type of slicer you have but i found my blade on ebay for 20 bucks brand new every place else was 30 and up 

AlbertaEgger

Sliced it up tonight and could not help but to make a sandwich....

 

 

Solson005

Looks great, I need to get a slicer soon.. 

Charlie tuna

Nice sandwich --- i'm thinking about a midnight snack now !!  :-S

500

Nice looking. Just took mine off.

AlbertaEgger

Thanks! Tasted great, just going to settle in now with the wife, a rum, and a movie, and possibly another sandwich later on....(a small one)