Ready-to-eat smoked turkey slices provide a convenient source of protein that can be enjoyed without any additional preparation or cooking. However, there are some important food safety factors to consider before chowing down on packaged deli meats like smoked turkey. This article will examine if smoked turkey is considered ready-to-eat right out of the package or if additional steps should be taken before eating to reduce the risk of foodborne illness. We’ll look at how smoked turkey is processed, stored and handled as well as provide science-based guidance on the safety of consuming these popular lunchbox and sandwich fillers.
How is smoked turkey processed?
Smoked turkey breast sold pre-packaged at the deli counter undergoes a thorough process to prepare and preserve the meat. Here are the general steps for making ready-to-eat smoked turkey breast:
- Whole turkey breasts are trimmed of excess fat and skin.
- The turkey breasts are cured—soaked in a brine solution that imparts flavor and preserves the meat.
- After curing, the breasts are smoked using natural hardwoods like hickory to add flavor and an appetizing color.
- The smoked turkey breasts are cooked to an internal temperature of 165°F to eliminate harmful bacteria.
- After cooking, the turkey is quickly chilled to prevent microbial growth.
- The cooled smoked turkey is then sliced and vacuum-sealed in plastic packaging to protect against contamination.
- Finally, the sliced smoked turkey is refrigerated at 40°F or less until purchased.
This multi-step smoking and cooking process helps create a shelf-stable ready-to-eat product that is safe for consumption directly out of the package. The curing, smoking and thorough cooking helps prevent the growth of harmful microbes like Salmonella and Listeria.
Is smoked turkey considered ready-to-eat?
According to United States Department of Agriculture (USDA) guidance, smoked turkey breast is classified as a ready-to-eat product. This means it has been processed in a way that reduces possible pathogens to acceptable levels without the need for any additional preparation or cooking by the consumer before eating.
Other ready-to-eat deli meats include roasted turkey/chicken, ham and corned beef. As long as these pre-cooked meats are handled properly during distribution and storage by retailers and consumers, they can be safely enjoyed immediately upon opening the packaging.
Exceptions
There are some exceptions to consider regarding vulnerable groups and recalled products:
- Infants and young children should avoid consuming ready-to-eat deli meats due to higher risk of infection from Listeria bacteria.
- Immunocompromised individuals, pregnant women and the elderly may also want to take extra precautions or avoid deli meats due to increased susceptibility to foodborne illness.
- If a particular brand or product has been recalled due to contamination, it should be discarded or cooked thoroughly before eating.
As long as these higher risk groups avoid consumption and recalled or suspect products are discarded, ready-to-eat smoked turkey can be safely eaten by most healthy adults and children over the age of 12 months.
Proper handling at retail and home
While smoked turkey is fully cooked during processing, proper food handling practices are still important once it reaches grocery store deli counters and the consumer’s home. This helps prevent the introduction and growth of dangerous bacteria that could cause illness.
Here are some tips for safe handling of ready-to-eat smoked turkey:
At the deli counter
- Smoked turkey should be kept refrigerated at 40°F or below.
- Employees should follow good hygiene and avoid bare hand contact with the meat.
- Delis should monitor refrigerators with thermometers and follow first in, first out practices to rotate stock.
- Cold foods should be kept separate from raw meats using barriers like plastic dividers.
- Food contact surfaces should be cleaned frequently.
At home
- Refrigerate smoked turkey at 40°F or less and use within manufacturer recommended date.
- Discard turkey that has an off smell, flavor or slimy appearance.
- Don’t reuse packaging that has touched raw meats unless washed first.
- Wash hands, knives and cutting boards after working with deli meats.
- Refrigerate leftovers within 2 hours and use within 3-4 days.
Following basic food safety principles from store to home helps control pathogens and reduce the chances of getting sick.
Does smoking kill all bacteria?
While the smoking and cooking process used for ready-to-eat turkey kills harmful pathogens like Salmonella, Listeria and E. coli to acceptable levels, it does not kill all bacteria.
Some surviving microbes can include:
- Lactic acid bacteria – Used in fermented foods, generally harmless but can cause spoilage.
- Brochothrix thermosphacta – Spoilage organism that causes a cheesy odor.
- Psychrotrophic bacteria – Cold-tolerant bacteria that grow at refrigeration temps.
- Bacillus spp. – Spore-forming bacteria that resist heat.
Although smoking eliminates many dangerous bacteria, avoiding cross-contamination and temperature abuse is still important to prevent the growth of these spoilage and spore-forming microorganisms.
Proper refrigeration prevents the multiplication of any lingering bacteria and keeps smoked turkey safe to eat without cooking right out of the fridge.
Does smoked turkey need to be heated or cooked before eating?
Since ready-to-eat smoked turkey from the deli counter has already been fully cooked during processing to eliminate foodborne pathogens, it does not need to be cooked again before eating.
Heating or cooking pre-cooked smoked turkey is optional and comes down to personal preference. Some individuals may wish to gently reheat slices before making a sandwich or eating them on a salad. This can improve the flavor and make the meat more palatable, especially if it was refrigerated for an extended time.
However, according to food safety recommendations, it is completely safe to enjoy smoked turkey straight from the fridge without further cooking. Any additional heating or cooking is not required to make pre-cooked commercial smoked turkey safe to eat. At most, you may wish to heat the meat briefly to your desired temperature for optimal taste and texture before serving.
Can you eat smoked turkey cold?
Yes, smoked turkey is safe to eat directly out of the refrigerator without reheating. Since it has already undergone a thorough cooking process to eliminate harmful microbes, you don’t have to heat or cook deli-style smoked turkey again before eating.
In fact, the USDA states that “ready-to-eat meat and poultry can be eaten cold out of the refrigerator” due to the products being cured, smoked and cooked thoroughly during processing.
Whether you prefer your smoked turkey warm and toasty or ice cold between two slices of bread, both options are considered safe from a foodborne illness standpoint. Eating cold ready-to-eat meats like smoked turkey doesn’t substantially increase the risk of contracting a foodborne disease.
Just make sure proper refrigeration has been maintained throughout the distribution and storage process. As long as smoked turkey is kept at 40°F or below up until consumption, it won’t matter whether you enjoy those savory slices hot off the stove or straight from the fridge.
How long does unopened smoked turkey last in the fridge?
When stored properly in the refrigerator, an unopened package of ready-to-eat smoked turkey can typically last 2-3 weeks past the manufacturer’s use by date.
The exact shelf life depends on a few factors:
- Product type – Whole smoked turkey breasts last longer than sliced turkey.
- Packaging – Vacuum-sealed packages maintain freshness better than modified atmosphere packaging.
- Storage temperature – Consistent fridge temps below 40°F extend shelf life.
- Expiration date – Use by dates account for expected shelf life if stored properly.
For optimal safety and quality, follow these refrigerated storage guidelines:
- Whole smoked turkey breast in vacuum packaging – Lasts up to 6 weeks.
- Sliced smoked turkey in modified atmosphere packaging – Lasts 2-3 weeks.
- Keep unopened packages on a shelf rather than the door.
- Monitor fridge temperature to ensure it stays at 40°F or below.
- Discard if turkey has an off odor, flavor or appearance.
Avoid freezing previously opened packages, as this allows for moisture loss and textural changes. Maintaining proper refrigeration temps and using opened deli meats within 3-5 days is best.
How long does opened smoked turkey last in the fridge?
Once opened and exposed to air, the shelf life of ready-to-eat smoked turkey is shortened. An opened package will usually last 3-5 days past the use by date if properly refrigerated.
Follow these guidelines for storing opened smoked turkey:
- Keep opened package tightly wrapped and as air-free as possible.
- Use within 3 days for best quality.
- Discard slices if they become slimy or develop an off smell or color.
- Don’t let deli meats sit out beyond 2 hours at room temp after opening.
- Avoid refreezing previously opened turkey.
The presence of air, fluctuating temperatures and repeated openings all shorten the usable life of deli meats like smoked turkey once the original packaging is opened. Following the “3 day rule” – using within 3 days – helps prevent the growth of dangerous bacteria and spoilage organisms.
Discard any luncheon meats you feel uncertain about to stay on the safe side. Don’t risk eating turkey slices past their prime.
What happens if you eat bad smoked turkey?
Eating spoiled, old or contaminated ready-to-eat smoked turkey comes with some possible negative consequences:
- Foodborne illness – Pathogens like Listeria, Salmonella and Clostridium can cause diarrhea, vomiting and fever if present.
- Nausea/vomiting – Rancid turkey meat can quickly cause these symptoms.
- Spoiled taste – Off flavors and odors make the meat unpalatable.
- Allergic reaction – Some people may react to growth of histamine-producing bacteria.
- Food poisoning – Toxins from microbial growth can cause severe illness.
The risks are higher for certain groups like young children, pregnant women, the elderly and those with compromised immune systems. Healthy adults may experience more mild symptoms in most cases.
The best way to avoid adverse health effects is to inspect deli meats before eating and look for signs of spoilage like bad odors, sliminess or abnormal colors. Discard any smoked turkey that seems questionable. Also follow all use by dates and refrigeration guidelines.
When eaten fresh within 2-3 weeks of opening, commercially prepared ready-to-eat smoked turkey is perfectly safe. But once spoiled, it can wreak havoc on your digestive system. So stick to turkey that looks, smells and tastes normal to keep your sandwiches safely delicious.
Can you freeze smoked turkey?
Fresh, unopened packages of ready-to-eat smoked turkey can safely be frozen for longer term storage beyond the manufacturer’s use by date. Freezing stops the growth of harmful bacteria and generally preserves quality for 2-3 months when done properly.
Follow these tips for successfully freezing smoked turkey breast:
- Double wrap unopened packages in plastic wrap or place inside airtight freezer bags.
- Remove as much air as possible and seal tightly.
- Label with contents and freeze-by date (2-3 months).
- Freeze immediately at 0°F or below.
- Once thawed in fridge, use within 3-5 days.
Previously opened packages are not recommended for freezing, as the deli meat develops an undesirable watery texture. For best results, only freeze unopened intact packages of smoked turkey.
Thaw overnight in the refrigerator when ready to consume and use the thawed turkey soon for optimal freshness and quality. With proper freezer storage, enjoying delicious smoked turkey can extend beyond the original use by date printed on the packaging.
Conclusion
Ready-to-eat smoked turkey breast you purchase pre-packaged from the grocery deli does not require any additional cooking or heating before it can be safely eaten. As long as proper food handling and refrigeration temperatures are maintained throughout the distribution, storage and handling process, smoked turkey is considered a ready-to-eat product that can be consumed directly out of the packaging without increased risk of foodborne disease. While an additional brief heating is optional, it is not required from a safety standpoint. Smoked turkey lasts 2-3 weeks past the use by date if sealed and can be frozen to extend the shelf life further. Following basic food safety practices like monitoring fridge temperatures and discarding meat that looks or smells spoiled are important for enjoying smoked turkey at peak quality when eating it cold or using it in sandwiches, salads and other recipes.