From The Bigun’s Barbeque® Kitchen Crew
Our turkey breasts have been hickory smoked with Bigun’s seasoning for added flavor. Your turkey breast was smoked for over 3 hours and fully cooked to 165 degrees internal temperature. When smoking meat, the process forms a pink ring commonly referred to as “smoke ring”. This is not undercooked it is where smoke is absorbed in the meat.
Allow enough time for reheating. Don’t be in a hurry. Reheating at a too high temperature can dry out the meat. Remember you are REHEATING - the meats are already cooked. It is advised to only reheat meat one time. You may want to slice off desired portions needed and save the remainder for later reheating. Note: Heating time and water volume for sliced meats will vary depending on portions. Reheat carefully.
Remove meat from the fridge and allow to stand at room temperature 30 minutes. Preheat oven to 250 – 300 degrees. Remember all ovens vary in temperature. Make sure tin foil covering is intact from travel if needed re-wrap the turkey in tin foil before adding water. Open the tin foil covering and pour ¼ to ½ cup water or chicken/turkey broth over the turkey. Note: We suggest water or beef broth for brisket reheating. Place the covered meat in the oven, set timer for 20 minutes, when timer “dings” check internal temperature of meat with thermometer. Strongly recommend use of temperature probe to determine internal temperature. Repeat until internal temperature reaches 165 degrees before serving.
THANK “QUE” FOR CHOOSING BIGUN’S BARBEQUE®