JENNIE-O® Slow Roasted Turkey Barbacoa Boneless, Skinless, Frozen

Preparation Method

COMBI_HEAT: Thaw product in refrigerator for 24-48 hours. Preheat oven to 300°F. Empty entire contents of the package into a baking pan. Bake uncovered for 25-30 minutes, then remove from oven and break apart the meat with tongs or meat forks. Place back in oven and cook covered for 25-30 minutes until thoroughly heated and browned or until internal product temperature reaches 140°F. Remove from oven and break up shreads further and mix in sauce created by the meat. CONVECTION: Thaw product in refrigerator for 24-48 hours. Preheat oven to 300°F. Empty entire contents of the package into a baking pan. Bake uncovered for 30-35 minutes, then remove from oven and break apart the meat with tongs or meat forks. Place back in oven and cook covered for 30-35 minutes until thoroughly heated and browned or until internal product temperature reaches 140°F. Remove from oven and break up shreads further and mix in sauce created by the meat. BAKE: Thaw product in refrigerator for 24-48 hours. Preheat oven to 325°F. Empty entire contents of the package into a baking pan. Bake uncovered for 30-35 minutes, then remove from oven and break apart the meat with tongs or meat forks. Place back in oven and cook covered for 30-35 minutes until thoroughly heated and browned or until internal product temperature reaches 140°F. Remove from oven and break up shreads further and mix in sauce created by the meat. SEAR: Thaw product in refrigerator for 24-48 hours. Preheat flat top grill to 350°F. Spray grill with nonstick cooking spray. Place desired amount of shredded barbacoa on grill. Heat for 3 to 3 1/2 minutes, flipping occasionally. Remove from grill when product is heated through to 140°F. BOIL: Thaw product in refrigerator for 24-48 hours. Fill large stock pot with enough water to cover barbacoa. Bring water to boil. Place barbacoa in original bag in boiling water. Boil for 1 hour 15 minutes to 1 hour 25 minutes and until internal temperature reaches 140°F as measured by a meat thermometer. Remove from water and place product in pan. Remove bag and shred with fingers, tongs, or meat forks.