Smoked Turkey Breast

Production identity

Target finished yield

7 kg · approximately 40 portions at 175 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 70.0% (10 kg declared primary input → 7 kg finished target)

Total formula input

10.39 kg before trim, evaporation, absorption or transfer loss

Time

30 min active · 300 min total

Equipment

smoker · thermometer · holding cabinet

U.S. major allergens intentionally present

None intentionally declared in the formula; supplier labels and cross-contact still require verification.

Additional sensitivity note

None listed.

Holding / service

Rest then hold hot only within a defined quality window; sliced turkey dries quickly.

Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Trim and shape breasts to even thickness where practical; dry surfaces and season by weight.

2. Run a clean stable fire before loading and place breasts where pit profile is known rather than simply where space exists.

3. Smoke with moderate heat until color is developed, then continue cooking without excessive smoke deposition.

4. Use measured internal endpoint appropriate to poultry safety and pull with carryover/rest in mind.

5. Rest, weigh yield and slice across grain to order; hold unsliced when possible to reduce moisture loss.

Working numbers

• Raw basis: 10 kg
• Target cooked yield: 70%
• Salt = 1.5% raw weight
• Slice to order; exposed surface accelerates drying

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Clean smoke, browned exterior, juicy cohesive slices, tender bite; no rubbery skin, bitter smoke or dry edges.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.