Mesquite Smoked Turkey
83%Read ReviewsHeat & Eat
Freezer Friendly
A whole mesquite-smoked turkey, Texas border-style. The 14 to 16 pound bird is seasoned, slow smoked, and fully cooked, then arrives with 15 ounces of founder Raul Davila Sr.‘s secret dry rub for anyone who wants to season the leftovers. Davila’s BBQ has smoked meat in Seguin, Texas since 1959, blending flavors from along the Mexican-American border, and grandson Adrian Davila, a Food Network BBQ Blitz winner, runs the pits today. Perfect for a Thanksgiving centerpiece that frees up the oven, a Texas-style family feast, or a crowd that loves real barbecue. All the smoke, none of the work.
This package serves 14-16 people and includes:
- 1 Whole Turkey (14-16 lbs.) – Seasoned, Slow Smoked fully cooked with their special blend spices.
- Davila’s Dry Rub Spice (15 oz.) – Raul Davila Sr. secret weapon rub spice blend
The size and weight of individual turkeys will vary. The turkey you receive may be larger or smaller than specified.
- All meats are fully cooked, vacuum-sealed and flash frozen with ice packs, may thaw in transit
- Upon arrival place the meat in the refrigerator if you plan to serve within 3-5 days or place it in the freezer for up to 6 months
- Once heated, we do not recommend to re-freezing
- We do not recommend using the microwave to reheat
To Serve
- Turkeys take approximately 72 hours to thaw in the refrigerator or can be thawed in a sink of cold tap water for up to 6 hours.
- Preheat oven to 275°F
- Place the turkey in the provided oven bag with about a cup of broth and a quarter pound of margarine and close the bag
- Place turkey in the oven for about an hour to an hour and 15 minutes or until an internal temperature of 140-145 degree is reached.
- Crave, serve, and enjoy!
Detailed storage, heating and thawing instructions are included with each package
Turkey – Salt, Pepper, Cayenne Pepper, Mesquite Wood
Smoked Mesquite Link BBQ est.1959
Smoked Mesquite Link BBQ est.1959
Adrian Davila may be a third-generation Texas pitmaster, but his family has been in the Lone Star State before it was even...well...a state. The family's eponymous BBQ joint has been smoking meat since his grandfather learned the trade in the 1940s, opening his own restaurant in 1959. From the get-go they've been doing things the hard way; breaking down the meat for the sausages in-house, crafting their own unique sauces and rubs, and blending the flavors found along the Mexican-American border seamlessly. One bite and it's very clear the Davila family is crafting BBQthe likes of which you can't find anywhere else in either country
