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.
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