How to Cook a Precooked Smoked Turkey Breast to Perfection

Precooked smoked turkey breasts provide a quick and easy way to enjoy delicious and flavorful turkey meat without spending hours preparing and cooking a whole turkey. While precooked smoked turkey breasts are fully cooked and ready to eat as-is, heating them thoroughly prior to serving can take the flavor and texture to the next level.

There are a few simple methods for cooking precooked smoked turkey breasts that help ensure they turn out juicy, tender and full of smoky flavor every time. Read on for step-by-step instructions on the best techniques for cooking precooked smoked turkey breasts.

Getting Started

When getting started, it’s important to first understand what a precooked smoked turkey breast is and how it differs from a fresh or frozen uncooked turkey breast.

A precooked smoked turkey breast refers to a whole bone-in turkey breast that has already been fully cooked and smoked by the manufacturer. The smoking process infuses the meat with delicious smoky flavor. Precooked smoked turkey breasts are sold fully cooked, meaning they are safe to eat as-is without any further cooking.

However, for the best flavor and texture, it is recommended to reheat them prior to serving, rather than eating them directly out of the package. This helps ensure even heating throughout and allows any slices to be warmed through.

Selecting a Precooked Smoked Turkey Breast

Precooked smoked turkey breasts are widely available at most grocery stores, usually in the refrigerated deli meat section. When selecting one, here are some tips:

• Choose a breast between 2 to 5 pounds to feed 4-6 people. Larger breasts may be too big for some occasions.

• Look for a breast with a clear smoking ring – this pink ring around the edge shows it was properly smoked.

• Avoid any with tears, rips or coloring inconsistencies.

• Make sure the packaging is intact and not leaking.

• Check the expiration date and pick the one with the latest date

• For less salt, opt for lower sodium options.

Once you’ve selected the ideal precooked smoked turkey breast, it’s time to prepare for cooking.

Before Cooking a Precooked Smoked Turkey Breast

Follow these simple steps before popping your turkey breast into the oven or smoker:

• Remove packaging: Take the turkey out of its original plastic packaging. Discard any metal skewers holding it together.

• Pat dry Use paper towels to pat the turkey breast dry, removing any juices from the surface.

• Season (optional): While precooked smoked turkey is flavored from smoking, you can add more seasoning if desired. Try a simple rub of olive oil, salt, pepper and dried herbs.

• Prepare pan: Place the breast in a roasting pan, ideally on a roasting rack, to promote even heating.

You’re now ready to cook using one of the following recommended methods.

Oven Method

The oven provides an easy, no-fuss way to cook a precooked smoked turkey breast.

Instructions:

• Preheat oven to 350°F.

• Place seasoned turkey breast on a roasting rack in a roasting pan.

• Loosely cover breast with aluminum foil to prevent drying out.

• Cook for approximately 15-20 minutes per pound.

• Halfway through, baste turkey with pan juices or brushed-on olive oil to prevent drying out.

• Turkey is fully cooked once internal temperature reaches 165°F.

• Allow to rest 10 minutes before slicing and serving.

Tips for Oven Method:

• Add a small amount of chicken or turkey broth to the roasting pan to create a moist cooking environment.

• Remove foil during last 30 minutes if crisper skin is desired.

• Use a meat thermometer to accurately determine doneness.

• Letting the breast rest after cooking allows juices to redistribute for a juicier texture.

The oven provides a hassle-free way to get delicious results with your precooked smoked turkey breast.

Grill or Smoker Method

For an amplified smoky flavor, consider cooking the precooked smoked turkey breast on a grill or smoker.

Instructions:

• Prepare a charcoal or gas grill for medium indirect heat, around 325-350°F, or preheat a smoker to 250°F.

• Use mesquite, cherry, apple, pecan or hickory wood for optimal flavor.

• Grill the turkey breast over indirect heat for 1-1.5 hours with the lid closed, until fully heated through (165°F internal temperature).

• In the last 10 minutes, move breast directly over the heat to char and crisp the skin.

• Lightly brush turkey with olive oil or melted butter during cooking to baste.

• Allow to rest 10 minutes before slicing and serving.

Tips for Grill/Smoker Method:

• Soaking wood chips prior to smoking helps generate more smoke.

• Strategic placement of turkey farther from or closer to the heat source impacts cooking time.

• Close lid between bastings to allow smoke to fully permeate the meat.

• Brushing on a spice rub adds another layer of flavorful crust.

The grill or smoker draws out the smoky essences already present in the precooked turkey breast for the ultimate smoky flavor.

Sous Vide Method

Cooking the turkey breast using an immersion circulator like sous vide prior to searing yields incredibly tender and juicy meat.

Instructions:

• Preheat water bath to 140°F.

• Season turkey breast, place in a sealed sous vide bag, and cook for 2-3 hours until fully heated through.

• Remove bag, pat turkey dry, and quickly sear in a hot skillet with oil for 2 minutes per side to crisp skin.

Tips for Sous Vide Method:

• The lower sous vide temperature gently brings the breast up to temperature without overcooking.

• Searing after sous vide gives a nice contrast of crispy exterior and super juicy interior.

• Spices can be added to the sous vide bag to infuse flavor right into the meat.

Sous vide turkey comes out unbelievably moist and tender with little effort.

Microwave Method

If you’re in a time crunch, the microwave provides the quickest reheating option.

Instructions:

• Place turkey breast slices or pieces on a microwave-safe plate.

• Cover with a paper towel to prevent drying out.

• Microwave on 50% power in 1 minute intervals just until warmed through, about 2-3 minutes total.

Tips for Microwave Method:

• Cutting the breast into portions speeds up microwave cooking time.

• Rotate slices at least once during microwaving to ensure even heating.

• Take care not to overcook or the turkey will become dry and rubbery.

• Top slices with gravy or au jus after warming for added moisture.

The microwave isn’t ideal for crisping or browning, but works well for quick reheating in a time crunch.

Safety Tips

When handling and cooking precooked smoked turkey breasts, follow these safety guidelines:

• Refrigerate promptly if not using immediately, and use within 4 days.

• Defrost frozen breasts thoroughly in the refrigerator before cooking.

• Wash hands and prep surfaces thoroughly before and after handling raw poultry.

• Cook to an internal temperature of 165°F as measured by a food thermometer.

• Leftovers should be refrigerated within 2 hours and used within 3-4 days.

Serving Suggestions

Precooked smoked turkey breast is delicious sliced and served on its own, but can also be incorporated into a variety of recipes:

• Slice and add to sandwiches, wraps, flatbreads or pitas

• Dice or shred for salads, rice bowls or casseroles

• Pair with traditional Thanksgiving-style side dishes

• Add to soups, chilis or stews for a protein boost

• Use in breakfast dishes like omelets, breakfast tacos or hash

However you choose to use your precooked smoked turkey breast, proper cooking and handling will ensure it turns out perfectly moist and full of flavor every time. Master these simple methods for reheating precooked smoked turkey breast, and you’ll have delicious and versatile turkey at the ready any night of the week.