Willie Bird Smoked Honey Pepper Boneless Turkey Breast, Serves 10-12

When a whole turkey is more than you need, this precooked, smoked breast enhanced with honey and black peppercorns is the perfect menu choice. Willie Bird free-range turkeys are raised in Northern California on the tastiest, healthiest natural grains. The boneless breast is brined, with honey added for touch of sweetness, then coated with piquant cracked black peppercorns. Slow-smoked to succulent perfection, the mild, moist meat has a spectacular sweet-hot smoky flavor. Just thaw, reheat in the oven, cut into succulent slices and serve hot or cold.

• 3 lb. 8 oz.–4 lb. (serves 10–12.)
• Shipped chilled; will keep for up to 4 weeks refrigerated.
• Quantities are limited; preorder yours today for automatic Thanksgiving or Christmas delivery.
• Made in USA.

Receiving Instructions

• The turkey breast ships chilled with ice packs. Refrigerate or freeze upon receipt. It keeps 4 weeks refrigerated, unopened, or up to 6 months frozen.
• To thaw, remove from the freezer and place in the refrigerator for 48 hours.

Preparation

• Preheat oven to 325°F. Place defrosted turkey breast in roasting pan and cover with aluminum foil. Bake 10–15 minutes per pound, approx. 1–1 1/2 hours.
• Remove from oven and allow to rest 10–15 minutes prior to serving.

• Boneless turkey breast, water, honey, black peppercorns, salt, dextrose, sodium phosphate, sodium nitrite, sodium erythorbate, sugar.

Shipping Information

Please note that our made-to-order perishable food items are not eligible for next-day shipping – and they cannot be shipped outside the contiguous 48 states or to P.O. Boxes.

While we appreciate your order, we're not responsible for shipping delays due to unforeseen circumstances such as weather conditions or natural disasters.

We're also not responsible for any delay or failure to deliver due to an incorrect or incomplete shipping address.

Shipping Rates

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Return Policy

We're not able to provide returns or cancellations on any food products, which are final sale items.

Please note that orders can't be cancelled once they have been processed or shipped.

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The Benedetti family started raising turkeys in Northern California's Sonoma County in 1948. In 1963, Willie Benedetti developed the formula for the now-famous Willie Bird turkey, which the family raises in the rolling, oak-studded hills just east of Santa Rosa. The birds roam freely around the grassy acreage, tended and nurtured by Willie, his brother Riley and their cousin Rocky Koch. The best we've tasted, Willie Bird free-range turkeys are raised with care, fed only the best natural grains and vegetable proteins and never treated with hormones or antibiotics.