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.