Pre-cooked turkey breast questions
Posted Nov 23, 2023, 4:16 AM UTC
15
So, I’m not going to make a judgement call on swapping from one plastic bag to another.
Having said that, you are reheating, not cooking in this case. As such, 1 HR at 131° should be fine.
3
It’s cooked, so I would just put the temp to 140 to heat it through until you’re ready to serve, dry and broil it for a few minutes to crisp the skin if you want.
Don’t see any reason to re-bag, your not hitting high temps that could effect that plastic.
2
I can’t seem to edit my post on here so I’ll update this way.
I appreciate the info. 130 sounds like a plan and if longer won’t break it down in this case, I’ll probably put it in as is for 3-4 hours.
Thanks again!
1
Sorry i'm late to the party but this is what I would have suggested.
4-5 inches need at least 4 hrs to get the same temp to the thickest part. I would have done 140 for 4 hrs then oiled and seasoned it and put it in a hot oven under the broiler (watching and turning it) to brown up the skin.
How did it turn out?
1
I did 135 for 4 hours and then did a butter/herbs paste on it. Then the broiler. It came out nice, but I had to wrap it in foil and transport it. It lost some of the crispiness of the skin because of that, but it was still wonderful.
I appreciate everyone’s help with it. Hope everything had a happy Thanksgiving.
1
That sounds really good, I'm glad you did the broiler. I was thinking about how the skin would be without any high heat treatment. If it's like other pre cooked ones they want 350F during the reheat process to brown it so suis vide at the temp you want and then browning with high heat seemed like the way to go.
1
I'd throw it in another bag just to be safe. I'd do like 130 for a couple hours at least. If it were me I'd just plop it in for 4 because why not? It's not gonna hurt the thing and that way you'll know it will be warm 100% of the way through