|
|
|
Turkey Breast 2-3 lbs
: :Special Sliced - This is all-white, tender, and succulent turkey breast meat that's been cured, smoked and cooked. All you need to do is heat and serve as a hot meal, or if you prefer, garnish the plate and serve. A perfect choice for a buffet, it's boneless and already sliced. Serving and handling instructions are included along with a complimentary packet of honey glaze.
|
|
|
Smoked Turkey 8-10 lbs
: :Succulent, tender -- one plump bird! Fully cooked and ready to eat. Perfect for a party or for that special family gathering. Delicious served hot or cold. The best Grade A hens are expertly smoked by our resident smoke master. Our smokemaster has a special talent for harmonizing hickory and poultry without losing the meat's natural juices. We know the smoky aroma will have you reaching for your dinner plate within minutes! Serving and carving instructions included. It's packed in a reusable styrofoam container for full protection during shipping.
|
|
|
Nueske Smoked Whole Turkey, Family: 11-12 pounds
: :We hand select these broad-breasted, plump turkeys for their extra white meat then smoke them slowly to delicate perfection over glowing embers of sweet applewood. This traditional favorite, low in salt and calories, is the perfect addition to a health-conscious menu. It's moist, juicy, and flavorful, fully cooked and ready to eat. Enjoy hot for your Holiday dinner or as a great centerpiece attraction for your cold snack buffet. Serve Nueske's succulent Smoked Turkey to guests, or give as a tasteful gift. Either way, you'll delight anyone who has the ...
|
|
|
10-12 lbs. Herb Roasted Turkey
: :A special blend of sea salt, spices, garlic, parsley and other seasonings are hand rubbed on each turkey. Our special cooking process locks in the natural juices so you can enjoy all the goodness on your table. Simply heat and serve this centerpiece entree at your next special occasion.
|
|
|
One Boneless Turkey Breast 4.5-5.5 lbs.
: :Made from the boneless white meat of tender young birds, this breast is juicy and flavored with just a mild hint of hickory smoke. Cooked and ready to eat. Gently heat or serve cold, either way you'll love the flavor!
|
|
|
Applewood Smoked Boneless Turkey Breast 4 lb.
: :Made from the boneless white meat of tender young birds, this breast is juicy and flavored with just a mild hint of hickory smoke. Cooked and ready to eat. Gently heat or serve cold, either way you'll love the flavor!
|
|
|
Branigan's Free Range Turkey 14 to 16lb
: :Branigan's Turkey Farm was established in 1942 in Woodland, California. The family owned operation raises 18,000 to 20,000 turkeys per year. The reason that Branigan Turkeys are different from regular store bought turkeys is that they are raised longer. Most turkeys are processed at 16 weeks. Although they are considered mature turkeys at these ages, Branigan Farms feels that they must be raised longer to acquire a proper meat finish. It's expensive to feed turkeys after 16 weeks because their weight gain per pound of feed decreases, but Branigan feels ...
|
|
|
Home Bistro Grilled Turkey Breast Medallions in Mushroom Sauce
: :Grilled turkey breast medallions topped with a creamy mushroom sauce prepared with white wine garlic and spices served with garlic mashed potatoes and peas with bits of prosciutto.
|
|
|
Nueske's Smoked Turkey (10-12 lb)
: :They hand select these broad breasted, plump turkeys for their extra white meat, then smoke them slowly to delicate perfection over the glowing embers of sweet applewood. This traditional favorite, low in salt and calories is the perfect addition to a hea
|
|
|
Branigan's Free Range Turkey 16-18 pound
: :Branigan's Turkey Farm was established in 1942 in Woodland, California. The family owned operation raises 18,000 to 20,000 turkeys per year. The reason that Branigan Turkeys are different from regular store bought turkeys is that they are raised longer. Most turkeys are processed at 16 weeks. Although they are considered mature turkeys at these ages, Branigan Farms feels that they must be raised longer to acquire a proper meat finish. It's expensive to feed turkeys after 16 weeks because their weight gain per pound of feed decreases, but Branigan feels ...
|
|