Hickory Smoked Whole Turkey

FREE SHIPPING - All prices include normal delivery in the Contiguous U.S. 48 States

Starting at $73.00

In stock

Grouped product items
Item #	Contains	Delivered
V207	Smoked Turkey 6-8 lbs. (when available)	$73.00
V209	Smoked Turkey 8-10 lbs	$77.00
V2011	Smoked Turkey 10-12 lbs.	$87.00
V2013	Smoked Turkey 12-14 lbs (when available)	$97.00
V2072T	BEST VALUE - Two Hickory Smoked Turkeys 6 to 8 lbs. each	$129.00
V2092T	BEST VALUE - Two Hickory Smoked Turkeys 8 to 10 lbs. each.	$133.00
V20112T	BEST VALUE - Two Hickory Smoked Turkeys 10 to 12 lb. each	$155.00
V20132T	BEST VALUE - Two Hickory Smoked Turkeys 12 to 14 lbs. each	$176.00

Description

Our Pre Cooked Hickory Smoked Turkey

is a specialty that our smokemaster has continued to perfect! This turkey is a whole bone-in turkey that is aged in a simple brine for days, before being slow-smoked and fully cooked over real hickory wood chips for a savory & succulent flavor.

It's packaged in a vacuum-sealed bag to lock in that flavor and freshness for you to enjoy. Since it's fully cooked, you can serve the whole smoked turkey at room temperature or heated to your desired temperature. No matter which method you choose, we can guarantee your guests will be delighted.

BEST VALUE Turkeys must ship together to the same address.

How to serve a Whole Smoked Turkey

We recommend carving your turkey before serving to guests. You can do this by placing the whole turkey on a platter or cutting board and removing the legs & wings, before slicing the rest of the meat from the turkey. See our Cooking Instructions tab for additional details & ideas.

How to Heat a Whole Smoked Turkey

We recommend heating your whole turkey in a 350 degree F oven covered in foil or in a baking bag, careful not to overheat since the product is already fully cooked. See more details on the cooking instructions tab.

Cooking Instructions

TURKEY INSTRUCTIONS

Refrigerate upon arrival
if not to be used within 28 days, freeze for up to 6 months.

We start with top quality fresh birds so we have a superior finished product. Our Hickory Smoked Turkeys are moist cured and then hickory smoked with real wood smoke for that delicious flavor and aroma.

Our Honey Roasted Turkeys are cured and basted with honey, sorghum, and brown sugar and seasoning then roasted to lock in the flavors and juices.

Our Herb Roasted Turkeys are hand-rubbed with a special blend of sea salt, spices, garlic, parsley, and other seasonings and roasted to lock in the flavors and juices.

Fully Cooked. Ready to Heat & Serve.
Whole Herb Roasted Turkey
Smoked Whole and Half Turkey
Whole Honey Roasted Turkey
Peppered Turkey

HOW TO THAW TURKEY:

Thaw turkey completely in the refrigerator. Remove from packaging and netting. Use 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:

FOIL METHOD

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.

DEBONE BEFORE HEATING –FASTER AND EASIER TO SERVE

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.