SMOKED TURKEY (SMALL)

Stock your freezer during loss leader sales at the Holiday when you can get great prices and even free birds! Turkey need not only be served during the Holidays. A Turkey a month will give you a great meal and plenty of leftovers to graze on, for soups, and casseroles.
 
SPATCHCOCKED TURKEY

A Spatchcock (Butterfly) Turkey is one that has been prepared for smoking/grilling by removing the backbone and flattening it so that it cooks evenly. This method results in a shorter cooking time and gives easier access to the cavity and under the skin of the Turkey for seasoning.
TURKEY BREAST

Smoked Bone-In Turkey Breasts are great for smaller gatherings or simple weeknight dinners at home. When you want the height of flavor but don't want to fool with a whole bird, smoke a turkey breast for that moist and full of flavor lean breast white meat.
 
SMOKED TURKEY (LARGE)

Smoked Turkey is more flavorful and tender than one roasted in the oven. It has a different color and texture than oven roasted turkey. The smoking process causes a chemical change in turkey that changes the color of the flesh. A temperature of 165+ degrees F is safe to eat no matter the color.
BRINED TURKEY BREAST

Once you’ve Brined a Turkey Bone-in-Breast you’ll never go back!! The best way to get flavorful poultry, regardless of how it is prepared, is to start with a brine. Brinning practically guarantees a moist, tender breast. Plan on brining at least 1 hour per pound.
 
TURKEY SHEPHERD'S PIE

Shepherd’s Pie is originally an English dish, traditionally made with lamb or mutton. This is a great recipe for leftover Smoked Turkey, mashed potatoes, and stuffing during the Holidays. It's the ultimate comfort food casserole of leftovers!
 
TURKEY TETRAZZINI

Use this Turkey casserole recipe to incorporate your delectable Apple Smoked Turkey leftovers. Indulge in a creamy Tetrazzini Casserole packed with fresh vegetables, chopped smoked turkey, and spaghetti. It's a lot easier than it looks.
 
SPATCHCOCKED CHICKEN

Spatchcocked/Butterflied Chicken is one that has been prepared for smoking/grilling by removing the backbone and flattening it so that it cooks evenly. This method results in a shorter cooking time and gives easier access to the cavity and under the skin of the Chicken for seasoning.
CHICKEN THIGHS

Stuffed Boneless Thighs are a great way to enjoy the moistness and flavor of the Chicken dark meat. Either bone your own thighs or buy boneless thighs but make sure that the skin is still attached to the thighs. The skin will keep the thighs from drying out.
 
CHICKEN DRUMSTICKS

Budget-friedly Chicken Legs are very susceptible to being marinaded. Teriyaki marinating does more than just infuse them with flavor, it also helps make them more tender. Marinating Chicken legs breaks down the fibers and collagen as it flavors the meat.
 
CORNISH HEN

Smoked Cornish Game Hens provides everyone with their own "little chicken" to eat. The bird is delicate, all-white meat that lends itself to a variety of cooking mehtods, expecially smoking. A cross beteen a Plymouth rock hen and Cornish game cock. Bred in 1950 as a gourmet poultry.
 
CHICKEN CORDON BLEU

Chicken Cordon Bleu should be on your short list when you want an easy elegant entree that will look like you spent all day preparing it. This variation of popular Chicken Cordon Bleu recipes is sure to please the bacon lover in all of us.
 

 

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