Williams-Sonoma Willie Bird Smoked Turkey

Nobody smokes a turkey like Greg "Beagle" Brodsky, the transplanted Aussie whos in charge of smoked meats at the famous Willie Bird Ranch in Sonoma County, California. Both our whole, bone-in turkeys and boneless breasts are rubbed with a ...brown-sugar cure and spiked with garlic, then slow-smoked to succulent perfection. For a little extra spice, try the peppered breast its coated with plenty of cracked black peppercorns. Whole turkey: Approx. 1213 lb. (serves 1012). Turkey breast: Approx. 3 lb., 8 oz.4 lb. (serves 810). Shipped chilled. Product of USA. read more

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