Cooking smoked turkey parts?
I see smoked turkey parts on sale.
It is labeled "Cook and serve""Bring to an internal temperture of 165^" I've eaten smoked turkey before and smoked fish. Why is this product directing me to cook further? How long at what temp will get me 165^? Thanks, Mike |
Cooking smoked turkey parts?
"Michael Horowitz" > wrote in message ... >I see smoked turkey parts on sale. > It is labeled "Cook and serve""Bring to an internal temperture of > 165^" > I've eaten smoked turkey before and smoked fish. Why is this product > directing me to cook further? > How long at what temp will get me 165^? > > Thanks, Mike I suspect the product is "cured" or cold smoked and therefore not cooked. How long - Unknown, Dimitri |
Cooking smoked turkey parts?
Michael Horowitz wrote:
> I see smoked turkey parts on sale. > It is labeled "Cook and serve""Bring to an internal temperture of > 165^" > I've eaten smoked turkey before and smoked fish. Why is this product > directing me to cook further? > How long at what temp will get me 165^? > > Thanks, Mike They are probably cold smoked. That is the kind I usually see. Typically they are really salty and you don't serve them intact but cut them up and add it something such as bean soup/split pea soup for the smoky taste. |
Cooking smoked turkey parts?
Michael Horowitz > wrote:
> I see smoked turkey parts on sale. > It is labeled "Cook and serve""Bring to an internal temperture of > 165^" > I've eaten smoked turkey before and smoked fish. Why is this product > directing me to cook further? Because they want to cover their asses. -sw |
Cooking smoked turkey parts?
"Michael Horowitz" > wrote in message ... >I see smoked turkey parts on sale. > It is labeled "Cook and serve""Bring to an internal temperture of > 165^" > I've eaten smoked turkey before and smoked fish. Why is this product > directing me to cook further? > How long at what temp will get me 165^? > > Thanks, Mike I've never seen a commercial uncooked smoked turkey. I can't imagine any vendor taking the risk. I've brined and cold smoked at about 150-75F a number of turkeys with the Luhrs Jensen Little Chief. After you smoke, you should cook it immediately following. I suspect, as Wertz says that they're covering their potential liabaility. Kent |
Cooking smoked turkey parts?
On May 1, 12:48 pm, Michael Horowitz > wrote:
> I see smoked turkey parts on sale. > It is labeled "Cook and serve""Bring to an internal temperture of > 165^" > I've eaten smoked turkey before and smoked fish. Why is this product > directing me to cook further? > How long at what temp will get me 165^? > > Thanks, Mike Hmmmmm. I'll toss a smoked turkey wing or two in a pot of collard greens, but it cooks for two or three hours. The ones I buy say "fully- cooked," "ready-to-eat." I guess the only question there is did they keep it properly chilled in transit. |
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