Smoked Turkey Breast

Smoked turkey breast is a premium product produced from the whole breast muscle. A brine solution (ie, water, salt, spices, and sometimes gums such as carrageenan) is added to the muscle, often by direct injection, prior to smoking and cooking. The meat is massaged or tumbled after brine injection to assist in absorbing the brine and achieving an even distribution within the muscle. The breast muscle is then stuffed into a netting (the meat can be covered with skin) and smoked and cooked in a smokehouse until an internal temperature of at least 70°C is reached. No nitrite is added to this product because it is desirable to maintain the white color of the cooked meats.

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