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Herb Roasted Turkey

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V179 8-10 lbs. Herb Roasted Turkey
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V1711 10-12 lbs. Herb Roasted Turkey

Our smoked turkeys are truly one of a kind. To make our Herb Roasted Turkey, we start with a fresh, whole turkey before brining and aging it for flavor. Next, we slow smoke it over real hickory wood chips and fully cook it to perfection.

We quickly vacuum package it to lock in the moisture, juiciness, and overall great tasting flavor. With the addition of the herbs and the smokey flavor combined, this turkey is a truly remarkable eating experience.

It's perfect to serve at a large dinner or use over several meals since it only needs to be warmed and served.

How To Thaw Turkey

  • Thaw turkey completely in the refrigerator. 
  • Remove from packaging and netting.
  • Use the heating instructions below if desired.


For best quality, do not overheat. It is characteristic of smoked poultry for the juices and meat to be pink in color and for the bones to be a reddish color. This does not indicate the poultry is undercooked.

How To Heat A Cooked Turkey


  • Preheat oven to 350°F.
  • Remove from plastic seal and wrap tightly in foil with breast down or place in a roaster with a cover.
  • Heat for approximately 1 ¼ to 1 ¾ hours.
  • Let rest 15 minutes before serving.

How To Heat A Cooked Turkey Using A Baking Bag

  • Preheat oven to 350°F.
  • Remove from the plastic seal.
  • Place in baking bag with the breast down, close bag and tie, and make 2-3 slits in top of the bag.
  • Place in a roaster.
  • Heat for approximately 1 to 1 and 1/2 hours.
  • Let rest 15 minutes before serving.

How To Heat A Half Cooked Turkey

Place half turkey cut side up in baking pan using either of the two methods above. Reduce heating time to 50-55 minutes or until warm.




  • Preheat oven to 350°F.
  • Debone turkey and place in a casserole dish.
  • Add 1/2 cup of chicken broth.
  • Cover with foil.
  • Heat for approximately 40-45 minutes.

How To Carve A Turkey

  • Place the bird on a large platter with legs on your right. Bend turkey leg back and outward removing it from the body. Remove wing.
  • Place wing and leg on a nearby plate. Sever both at joints. Slice dark meat from thigh and drumstick.
  • Place fork astride chest bone and, starting just above the point where the wing joined the body, cut thin slices of breast meat, always cutting parallel to the breast bone.

How To Heat And Serve Your Hickory Smoked Turkey Video

How much turkey do I need?

Serving Sizes:

Estimate 3/4 lb. per person for Bone-In Turkey

Estimate 1/2 lb. per person for Boneless Turkey


For a 10 person dinner, you will need a Bone-In Turkey 7.5 to 10 lbs. or a 5 lb. Boneless Turkey.

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