Smoked Turkey Breast

The Carbon Bar

Smoked Turkey Breast

With House Made South Carolina Mustard Sauce
Turkey
A holiday classic anytime of the year! A whole boneless brined and smoked turkey breast and lager gravy made with the drippings, with a classic stuffing and bottle of Carbon’s South Carolina Mustard Sauce.
Serves 4-6
•   Ready in 30 Minutes

$76.95

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Kris Hansen

Executive Chef

INGREDIENTS:

  • 4lb Smoked Turkey Breast
  • 1L The Drippin’s Gravy
  • 14oz Stuffing Mix
  • 1 bottle South Carolina Mustard

ITEMS NOT PROVIDED:

Baking Sheet, Aluminum, Large Pot (optional), Tongs, Cutting Board, Serrated Knife, Timer, Platter, Whisk, Thermometer


PREP INSTRUCTIONS:

PIT SMOKED TURKEY

Oven Method:
Preheat your oven to 300°F and remove the Smoked Turkey Breast from the bag. Place it on a baking sheet with parchment or greased aluminum foil. Cover it with the foil and warm it for 30 to 40 minutes. Place the turkey on a cutting board, slice it and check the temperature. Finally, pour hot gravy over the turkey to heat through if it is still a little cold.

Sous-Vide Method:
Put the bagged Turkey Breast in your biggest pot and fill the pot with water until the breast is fully submerged. Turn the heat to high and bring to a simmer, then lower the heat to hold the simmer and heat the Turkey for 15 minutes.

STUFFING

Preheat the oven to 300°F and remove the cardboard lid from the stuffing. Place the aluminum tray into the oven and warm it for 10 to 20 minutes or until it’s hot. Place the stuffing on a platter for serving.

LAGER GRAVY

Open the bag and pour it into a medium saucepan. Set your heat to medium while stirring the gravy occasionally with a whisk.

PLATING AND BUILDING

Transfer the hot turkey to a cutting board and slice it with a serrated knife. Then, place the individual slices onto a platter. Pour the hot gravy on top of the turkey and spoon out the stuffing when serving the dish (optional).