Receiving Instructions

Turkey breast ships chilled with ice packs.
Upon receipt, store in refrigerator for up to 4 weeks or in freezer for up to 6 months.

Thawing Instructions

If you need to cook your turkey in the next couple of days, we recommend softening the bird in the refrigerator. Below are the USDA's recommended refrigerator thawing times:

4 to 12 pounds – 1 to 2 days
12 to 16 pounds – 2 to 3 days
16 to 20 pounds – 3 to 4 days

If you need to cook your turkey in less than one day, we recommend softening your bird in a cold-water bath. Allow approx. 30 minutes per pound.

Submerge the turkey (in the original bag) in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed. Below are the USDA's recommended cold water thawing times:

4 to 12 pounds – 2 to 6 hours
12 to 16 pounds – 6 to 8 hours
16 to 20 pounds – 8 to 10 hours

Preparation Instructions for Smoked Turkey

If frozen, thaw in refrigerator as noted above.
Our smoked turkeys are fully cooked and smoked to an internal temperature of 165F. This means that your Willie Bird smoked turkey is ready to eat hot or cold as desired.
Cold: Slice and serve for main course, cut-up for a delicious smoked turkey salad, slice for hors d’oeuvres, etc. Also use in pasta, split pea soup, baked beans, and any other dish that uses ham as an ingredient.
Hot: To serve the whole smoked turkey hot, place in a sealed roaster pan or wrapped in foil and heated at a medium temperature (approx. 325F) for the following times or approximately 10-15 minutes per pound.
Small (9–12 lb.) for approx. 2 hours; Medium (13–16 lb.) for approx. 2 1/2 hours; Large (17–22 lb.) for approx. 3 hours.
Temperature check can be done in deepest part of breast.
Remove from oven and place on warm platter
Please note: Whole smoked turkey cannot be stuffed before reheating. Cook stuffing separately.

Willie Bird Smoked Boneless Peppered Turkey Breast, 3-lbs