Herb Butter Injected Premium All White Meat Turkey
92%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaThick-cut premium white meat turkey is injected with herb butter and slow-roasted to perfection. Choose to add on Cognac Turkey Gravy, rich 48-hour turkey stock finished with cognac flambeed giblets and fresh rosemary.
Thanksgiving Day at Commander’s Palace fills to the brim with celebration. They host a lot of the same families year after year, as they have become a family tradition to so many of our neighbors. Holidays are always such an exciting time where music, joy, and laughter fill the air of the dining rooms. Festive food and truly genuine hospitality are a celebration of the spirit of Thanksgiving. Out of the Haute Creole kitchen of Commander’s Palace, you can adorn your table with some Thanksgiving favorites also found in Commander’s Kitchen and The Wild Side Cookbooks.
Located in the heart of New Orleans’ Garden District, Commander’s Palace has been serving its famous Haute Creole cuisine since 1893. Emeril Lagasse, Paul Prudhomme, Jamie Shannon, Tory McPhail, and now Meg Bickford are just some of the chefs who have led the kitchen over the years. This New Orleans restaurant, known for its garlic bread, turtle soup, and seafood gumbo, is the winner of seven James Beard Foundation Awards.
This package serves 4 people and includes
- Herb Butter-Injected Premium All-White Meat Turkey (32 oz.)
- Choose to add Cognac Turkey Gravy (32 oz.)
Turkey arrives cooked and must be reheated prior to serving.
- Items ship frozen with ice packs, may thaw during transit.
- Upon arrival, store items in the refrigerator or in the freezer.
- Items last up to 3 days in the refrigerator or up to 3 months in the freezer.
- If you plan on eating within 1-2 days, store in the refrigerator upon arrival. You’ll need to make sure the turkey is fully thawed before cooking to serve.
To Serve
Turkey
- Preheat oven to 300 degrees Fahrenheit and turn on the fan for convection if available.
- Remove turkey from the plastic pouch and transfer it to a covered ovenproof container.
- Place covered turkey on the center rack in the oven for 30-45 minutes depending on your oven.
- Ensure the internal temperature of the turkey reaches 165 degrees Fahrenheit.
- Remove from oven, serve, and enjoy!
Gravy – Stovetop (Add-On)
- Place saucepot on the stove over medium-high heat and bring the gravy to a rolling boil (be sure to stir the gravy constantly throughout the reheating process so it does not scorch).
- Test the temperature of the gravy to ensure a temperature of 185°F.
- Pour hot gravy into a serving dish, or over your sliced turkey and enjoy!
Gravy – Microwave (Add-On)
- Once the gravy is defrosted, use a rubber spatula to remove the gravy from the container and into a microwave-safe bowl.
- Cover the gravy with plastic wrap and continue to heat the gravy on full power until hot and steaming (bout 2-5 minutes depending on your microwave).
- Let rest in the microwave for 1 minute to ensure heat is distributed evenly throughout the gravy.
- Remove from microwave and stir thoroughly.
- Test the temperature of the gravy to ensure a temperature of 185°F.
- Pour hot gravy into a serving dish, or over your sliced turkey and enjoy!
- Turkey – Turkey, Salt, Whole Butter, Transglutaminase, Garlic, Shallots And Herbs. Allergens: Transglutaminase, Dairy, Alliums
- Cognac Turkey Gravy – Turkey Bones, Pincage (Tomato Paste, Mire Poix, Black Peppercorns, Thyme, Bay Leaf, Red Wine, Garlic), Water, Roux (Flour, Butter), Rosemary, Sage, Salt, Pepper, Cognac, Giblets Allergens: Soy, Gluten, Dairy, Alcohol
THE New Orleans Institution since 1893
THE New Orleans Institution since 1893
Commander’s Palace, nestled in the heart of New Orleans’ tree-lined Garden District, is one of America’s most famous and beloved restaurants. With chefs including Emeril Lagasse, Paul Prudhomme, Jamie Shannon, and Tory McPhail commanding the kitchen over the years, Commander’s defines leading edge Haute Creole cuisine. The originator of decadent Jazz brunch is dripping with whimsical Louisiana charm.
Tory McPhail was executive chef from 2002 to 2020, and in that time he racked up countless accolades, including the 2013 James Beard Award for Best Chef: South. Chef Meg Bickford is carrying on this legacy of excellence, with signature dishes including cheesy garlic bread (served with every meal), turtle soup (which has been on the menu since day one), spiced sugarcane lacquered quail and their beloved pecan pie.
