How to warm your smoked turkey!
Preheat the oven to 90 C. Put the whole turkey breast in the un-opened bag on/in a pan in the oven.
Use a thermometer to check when it hits 68 C it is ready. (just push the thermometer through the sealed bag.) Let it rest on the counter with a kitchen towel on top of it for at least 15 minutes before slicing.
The exact amount of time you will need to get to 68 C is a little up to what size breast you have and your oven. I think it should take approximately 1-1.5 hours.
Set the water temperature to 68 C. Place the un-opened bag into the water once it reaches 68 C. Honestly I don’t have one of these machines, but I think it will take about 45 minutes to reach this temperature. However, you can leave it in there longer, since it will not go over 68 C!! Which is great! Remember to let it rest once you have removed it, at least 15 minutes before slicing.
Warm up slowly in a pot on the stovetop, stir frequently so that it does not stick or burn. If you have some fresh parsley to chop and throw in there just before serving, it gives it some nice color! Or sprinkle the parsley on top of the sliced turkey topped with the gravy.
Remove this pie from the fridge on the morning you are going to have it so that it can warm up to room temperature. Serve at room temperature, or warm slightly in a preheated oven for 2-3 minutes.
Tips and Tricks:
It is much easier to slice a rock solid cold pecan pie than a room temperature or warm pie. If you would like perfect slices, pre-slice your pie with a very sharp knife as soon as you remove it from the fridge. Then let it warm up to room temperature or warm it in the oven.
Remember to buy vanilla ice cream to top this with, or make some freshly whipped cream.