9-12 lb. FULLY COOKED Smoked Turkey
Your Thanksgiving Feast Starts Here!
This Thanksgiving, let us help you create the perfect centerpiece for your holiday table with one of our spectacular fully cooked, hardwood smoked turkeys. These aren't just any birds—these are magnificent, pasture-raised turkeys that are the result of a lot of care and a commitment to flavor you can truly taste.
Raised on pasture and fed a diet of natural, locally milled grains, these turkeys develop a rich, robust flavor that is second to none. Because they are expertly smoked over hardwood and arrive fully cooked, you get to skip the stress of roasting, smoking, or deep-frying. To yield our final 9–12 pound smoked turkeys, we start with hefty 12–16 pound fresh birds. As they slow-smoke over the hardwood, they naturally lose water weight, leaving you with incredibly tender meat and a deeply concentrated, savory flavor.
Plump and juicy, each bite will be a delicious reminder of why Thanksgiving is a time to celebrate and savor. This holiday season, make your gathering memorable and hassle-free. Order your exceptional smoked turkey today and experience the incredible quality that only a farm-fresh bird can offer.
Product Details
- Average Weight: 9–12 lbs fully cooked (Slow-smoked down from a 12–16 lb raw turkey)
- Preparation: Whole turkey; fully cooked and hardwood smoked
- Packaging: Cryovac sealed to lock in moisture, freshness, and that perfect smoky flavor
Heating & Serving Instructions Because your smoked turkey arrives fully cooked, your goal is simply to warm it through without drying it out.
- Prep: Preheat your oven to 325°F.
- Moisten & Cover: Place the turkey in a roasting pan and pour about a cup of chicken broth or water into the bottom of the pan. Cover the turkey tightly with foil to lock in the moisture.
- Heat: Bake the turkey for about 10–15 minutes per pound (roughly 1.5 to 3 hours total, depending on the exact weight). The turkey is ready when a meat thermometer inserted into the thickest part of the breast and the innermost part of the thigh registers a safe internal temperature of 165°F (per USDA guidelines).
- Rest: Remove from the oven and let the turkey rest for 15–20 minutes before carving to ensure every slice is perfectly juicy.