Willie Bird Smoked Turkey
Nobody smokes a turkey breast like Greg "Beagle" Brodsky, the transplanted Aussie who's in charge of smoked meats at the famous Willie Bird Ranch in Sonoma County, California. The boneless turkey 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. 3 lb., 8 oz. (serves 8-10). Shipped chilled. Product of USA.
Average Customer Rating:
(61 Reviews) 61
53 of 61(87%)reviewers would recommend this product to a friend.