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.
To ensure freshness, perishable items are shipped via 2-day delivery from the supplier and are not eligible for rush shipping. Please allow one to two weeks for delivery.
The shipping rate varies depending on your order total and shipping destination.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned. View Full Return Policy.
|Willie Bird Whole Smoked Turkey, Available Now||No Longer Available|
|Willie Bird Smoked Whole Turkey Breast, Available Now||No Longer Available|
|Willie Bird Smoked Peppered Turkey Breast, Available Now||No Longer Available|