Smoked Turkey Breast

Storage:

• All meats are fully cooked, frozen, vacuum-sealed and carefully packed with dry ice. It is normal for the dry ice to evaporate in shipping and cause the meat to partially thaw
• Upon arrival, reheat, refrigerate or freeze immediately immediately. The package can be kept in the refrigerator for 3 days or in the freezer for up to 1 year.

Heating:

• Step 1 Place vacuum sealed package(s) in the refrigerator to thaw for at least 24 hours prior to reheating
• Step 2 For 1 pound of turkey, place 3 quarts of water in a large sauce pan or stock pot. For 2 pounds, use 4 quarts of water
• Step 3 Bring the water to a boil. Then, place the entire vacuum sealed package(s) of turkey in the pot and turn off the heat (Don’t worry; the plastic package(s) is specifically designed to withstand the heat) Remove the pot from the hot burner
• Step 4 Let turkey sit in hot water for 10 minutes
• Step 5 With tongs, remove vacuum sealed package(s) from the water and carefully remove turkey from package(s). Turkey is ready to serve

• Step 1 Remove turkey from package(s) and place on a baking pan, layered
• Step 2 Add 1 oz. of water per pound of turkey to the pan. 
• Step 3 Cover the pan with foil and place in the center rack of a 350F preheated oven for 12-15 minutes.
• Step 4 Remove foil and serve

• Step 1 Place vacuum sealed package(s) in the refrigerator to thaw for at least 24 hours prior to reheating
• Step 2 Place 3 quarts of water in a pot. If cooking 2 pounds, use 4 quarts of water. Bring water to a boil
• Step 3 Place the entire vacuum sealed package(s) of rice in the pot and turn off the heat (Don’t worry; the plastic package(s) is specifically designed to withstand the heat.) Remove the pot from the hot burner
• Step 4 Let package(s) sit in hot water for 8-10 minutes or until internal temperature reaches 155F

• Step 1 Place the container in the refrigerator to thaw for at least 24 hours prior to reheating
• Step 2 Place thawed beans in a sauce pan and heat on the stove over medium heat, stirring occasionally until an internal temperature of 155F is reached