When a whole turkey is larger than you need, this precooked, smoked breast is the perfect menu choice. It’s from the famous Willie Bird Ranch in Sonoma County, California, where the free-range birds are raised on the tastiest, healthiest natural grains. The boneless breast is rubbed with a brown-sugar cure, spiked with garlic and coated with plenty of cracked black peppercorns. Slow-smoked to succulent perfection, the mild, moist meat has a spectacular smoky flavor and is delicious hot or cold. To serve, just warm the thawed breast in the oven, then cut into slices.
Boneless turkey breast, water, salt, sugar, dextrose, sodium eryhorbate, sodium phosphate, garlic, sodium nitrite, cracked peppercorns.
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|Willie Bird Smoked Peppered Turkey Breast, Thanksgiving||No Longer Available|