Willie Bird Smoked Bone-In Turkey Breast
- Only at Williams Sonoma
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Hosting a small group for the holidays? Our succulent smoked turkey breast is the ideal centerpiece. The bone-in breast is from the legendary Willie Bird ranch in Sonoma County, California, where free-range birds are humanely raised on the healthiest natural grains. Simply reheat the breast, carve into slices and serve. The tender white meat is exceptionally juicy, with a delicious smoky tang –perfect for your holiday meal and equally delicious in sandwiches, too.
- Quantities are limited.
- 6–8 lb. (serves 8–10).
- Shipped chilled; will keep up to 4 weeks refrigerated.
- Quantities are limited; preorder yours today for automatic Thanksgiving or Christmas delivery.
- For Thanksgiving delivery, order by November 22, 2019, 11:59pm PT; shipping begins on November 20.
- For Christmas delivery, order by December 20, 2019, 9:00pm PT; shipping begins on December 17.
- Please note: Once an order has been placed, no updates can be made to the shipping address.
- Made in USA.
- Use & Care
The turkey ships chilled with ice packs. Upon receipt, place the turkey in the refrigerator or freezer. The turkey will keep refrigerated up to 4 weeks or frozen up to 3 months.
To thaw, remove from the freezer and place in the refrigerator for 48 hours.
Remove turkey breast from the packaging, rinse under cold running water and pat dry with paper towels. Brine or season as desired. Place turkey breast on a rack in a roasting pan and let stand at room temperature for 1 hour.
Position rack in the lower third of an oven and preheat to 375°F.
Transfer the pan to the oven and roast until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F – anywhere from 1 to 2 hours.
Transfer the turkey breast to a carving board, cover loosely with aluminum foil and let rest for 10 to 15 minutes before carving.
Boneless turkey breast, water, sugar, dextrose, sodium erythorbate, sodium phosphate, garlic and sodium nitrate.
To ensure freshness, this item is shipped from the supplier and is not eligible for rush shipping.
- For Thanksgiving delivery, order by 11:59PM PT, Friday, November 22; begins shipping November 20 and will arrive by November 27.
- For Christmas delivery, order by 9:00PM PT, Sunday, December 15; begins shipping December 17 and will arrive by December 24.
The shipping rate varies depending on your order total and shipping destination. Delivery surcharges apply. View Shipping Options and Charges. View Shipping Options and Charges.
At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, 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 Returns Policy.
- About Willie Bird Turkeys
The Benedetti family started raising turkeys in Northern California’s Sonoma County back 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.