Guest guest Posted July 12, 2002 Report Share Posted July 12, 2002 At 06:29 AM 7/12/2002 +0000, you wrote: >I got a turkey breast and want to make " lunch meat " . Any tips on how to >cook it? > >Thanks, >Daphne 1. Soak it in brine or kefir whey (brine is 1 cup salt or salt/sugar to 2 quarts water) for a few hours or a day in the fridge. 2. If you have a water smoker, smoke it! Otherwise just cook it. 3. Slice it -- and this part I never get right. I think you need a GOOD slicer to get that thin meat! But you can do pretty well with a nice sharp knife. Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2002 Report Share Posted July 13, 2002 > >>>> Slice it -- and this part I never get right. I think you need a GOOD slicer to get that thin meat! But you can do pretty well with a nice sharp knife. I have found that meat that is semi frozen is easier to slice thin. But I have only thinly sliced beef before cooking. I don't know how turkey breast would work out. An electric knife might work too. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2002 Report Share Posted July 13, 2002 Thanks Heidi -- what temp do you cook it at, for how long, and how do you know when it's done? > >I got a turkey breast and want to make " lunch meat " . Any tips on how to > >cook it? > > > >Thanks, > >Daphne > > 1. Soak it in brine or kefir whey (brine is 1 cup salt or salt/sugar to 2 > quarts water) for a few hours or a day in the fridge. > 2. If you have a water smoker, smoke it! Otherwise just cook it. > 3. Slice it -- and this part I never get right. I think you need a GOOD > slicer to get that thin meat! But you can do pretty well with a nice sharp > knife. > > > Heidi > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2002 Report Share Posted July 13, 2002 At 06:10 PM 7/13/2002 +0000, you wrote: >Thanks Heidi -- what temp do you cook it at, for how long, and how do you >know when >it's done? When I've cooked it I've used a propane water smoker (great inventions!). The water makes it less likely to get tough (I cooked a salmon almost 2 hours once, when we forgot about it as we lazed in the hot tub, and it came out juicy and moist as anything). I usually just cook until the internal temp is 150-160. (Although the recommended temp is 180. If you soak in kefir brine it's less of an issue though). I have found no reliable way to " time " roasts! Though in an oven there may be more consistency of cooking times. If you want to slice it for luncheons, you need to let it cool first. It's best to cool it quickly (turkey and chicken are two meats I'm careful with: I gave my husband salmonella once when I wasn't careful). Putting it in a container (or wrap in foil then in a ziplock) in a sink of ice water is good, and then, as someone mentioned, freezing it slightly. Don't put the hot roast directly in the freezer though: it tends to melt the other food in there and stresses the motor. Once the roast is partly frozen you can slice it thin. I've not done that myself though: we usually break it into chunks or thick slices, which is my preference anyway (if I want meat, I want MEAT darn it, not some tiny thin slice of it!). If you like sandwiches, smoked turkey on cream cheese with mango chutney is to die for ... Heidi Quote Link to comment Share on other sites More sharing options...
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