Ingredients:
- 2 turkey breast halves, brined and cooked using sous vide method
Directions:
Refrigerate the cooked turkey breast halves, still in the vacuum-sealable bags, until well chilled, 1 to 2 hours.
Remove the breasts from the bags. Remove the skin and discard, then pat the breasts dry with paper towels. Using a sharp knife or meat slicer, thinly slice the meat. Put the slices in a 13-by-9-inch baking dish and cover with plastic wrap.
Fill the chamber of a handheld smoking gun with hickory chips and smoke the turkey according to the manufacturer’s instructions. Repeat the smoking with another chamber of chips. Re-cover the dish tightly with the plastic wrap and let the turkey stand for 8 to 10 minutes before serving. Serves 16.
Recipe from Chef Michael Voltaggio.