Willie Bird Smoked Turkey
Nobody smokes a turkey like Greg "Beagle" Brodsky, the transplanted Aussie who's in charge of smoked meats at the famous Willie Bird Ranch in Sonoma County, California. Both our whole, bone-in turkeys and boneless breasts are rubbed with a brown-sugar cure and spiked with garlic, then slow-smoked to succulent perfection. For a little extra spice, try the peppered breast - it's coated with plenty of cracked black peppercorns. Whole turkey: Approx. 12-13 lb. (serves 10-12). Turkey breast: Approx. 3 lb., 8 oz.-4 lb. (serves 8-10). Shipped chilled. Product of USA.