Check out Chef Donald Selmer's recipe for a succulent Butter & Herb Roasted Turkey. The fresh herbs add amazing flavor to the rich, buttered turkey.
We recommend caution when stuffing your holiday turkey. The density of the stuffing can cause the inside of the turkey to remain under-cooked while the outside becomes overdone and dries out. We suggest using the flavorful drippings from your cooked bird to season your stuffing before cooking it in a separate pan.
For tips and advice on carving a turkey, visit our page on Cooking Turkey.
Fresh turkeys tend to cook faster than frozen turkeys. Make sure to keep an eye on the bird's internal temperature so as to not overcook.
Yes, the hock lock is oven safe.
Our smoked products are fully cooked so preparing them is quick and easy! Here are two great heating methods for heating up large items, like our whole smoked turkey: Using your crockpot: Place your crockpot on LOW and cover the bottom with water or broth. Carve your smoked turkey and place the pieces into the crockpot. Apply the lid and cook until warmed throughout (around 45 minutes). Using your stove: Fill the bottom of a broiler tray with water and place the broiler rack on top. Place your smoked turkey on the broiler try rack and tent securely with tin foil. Place the trayed smoked turkey in the middle of a 350° F oven and cook for about 1.5 - 2 hours (or until a meat thermometer reaches about 140° F in the center of the breast). Remove the turkey and carve for serving. Enjoy!
Get delicious results no matter what method you use to cook a turkey. Read our tips and recipes for cooking turkey.