Whole Smoked Turkey Breast
94%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaJoe’s Kansas City BBQ ships its legendary BBQ nationwide on Goldbelly! This whole smoked turkey breast is perfect for your turkey-centric holidays, or whenever you want to serve your family and friends a smoky, lean, tender, juicy, and delicious alternative to beef or pork.
After participating in their first barbeque competition in 1990, Jeff and Joy Stehney were hooked. Soon, they were winning some of the most prestigious competitions in America. Eventually, they opened Joe’s Kansas City Bar-B-Que in a Kansas City gas station, and the rest is history. The Stehney’s three restaurants have become synonymous with the best bbq in Kansas City. Joe’s KC BBQ was featured on “No Reservations” with Anthony Bourdain, “Man vs Food” with Adam Richman, and “Delicious Destinations” with Andrew Zimmern.
Turkey arrives cooked and must be reheated prior to serving.
The size and weight of individual turkeys will vary. The turkey you receive may be larger or smaller than specified.
Each Smoked Turkey Breast Dinner serves 6-8 people and includes:
- 1 Whole Turkey Breast (approx. 3 lbs.)
- 1 bottles of Joe’s Kansas City Bar-B- Que Sauce (14.5 oz)
- Choose to add on a Joe’s KC Trucker Hat!
- All meats are frozen, vacuum-sealed and carefully packed with dry ice. It is normal for the dry ice to evaporate in shipping and cause the meat to partially thaw
- Upon arrival, reheat, refrigerate or freeze immediately immediately. The package can be kept in the refrigerator for 3 days or in the freezer for up to 1 year.
- To serve, place meats in the refrigerator to thaw for at least 24 hours. Follow instructions below to reheat. A complete reheat guide is also included in every shipment
Best Reheating Methods Smoked Turkey
Place vacuum sealed package(s) in the refrigerator to thaw for at least 24 hours prior to reheating
- Let turkey breast thaw in refrigerator for 48 hours. Before reheating, allow turkey breast to sit at room temperature for 30 minutes.
- Preheat oven to 350° F.
- Remove turkey breast from packaging and rewrap in aluminum foil (to prevent sticking, first spray aluminum foil with nonstick cooking spray).
- Place foil-wrapped turkey breast in shallow roasting pan.
- Heat at 350° F for 1 hour and 20 minutes.
- Remove pan from oven and carefully remove foil. Place turkey breast back in pan and return to oven and cook for an additional 20 minutes.
- Remove turkey breast from oven and allow it to rest for 15 minutes before slicing.
Smoked Brisket in Bar-B-Que Sauce
- Place the container in the refrigerator to thaw for at least 24 hours prior to reheating.
- Place in a sauce pan and heat on the stove over medium heat, stirring occasionally until an internal temperature of 155°F is reached.
- Serve and enjoy!
- Joe’s Kc Bbq Sauce – Tomato Puree [Water, Tomato Paste] Brown Sugar, Sugar, Distilled Vinegar, Salt, Natural
Hickory Smoke Flavor, Tamarind Paste, Onion Powder, Mustard Powder, Black Pepper, Paprika, Granulated
Garlic, Cayenne Pepper, Ancho Chili, Celery Powder And Spices). All Natural, Gluten Free - Turkey – Turkey Breast, Seasonings (Brown Sugar, Salt, Dehydrated Garlic And Onion, Sugar, Paprika, Spices Including Chili
Pepper, Disodium Inosinate And Disodium Guanylate, Silicon Dioxide (Anti-caking), Extractives Of Paprika (Color), And Natural Hickory Smoke Flavor). - Smoked Brisket In Bar-b-que Sauce – Meats (Pork, Beef, Seasoning [Salt, Sugar, Spices, Dehydrated Garlic And Onion, Paprika, Corn Starch, Celery Seed, Disodium Inosinate And Disodium Guanylate, Silicon Dioxide (Anti-caking), Extractives Of Paprika (Color), Citric Acid, Beef Stock, Extractives Of Celery]), Joe’s Kc Bbq Sauce (Tomato Puree [Water, Tomato Paste] Brown Sugar, Sugar, Distilled Vinegar, Salt, Natural Hickory Smoke Flavor, Tamarind Paste, Onion Powder, Mustard Powder, Black Pepper, Paprika, Granulated Garlic, Cayenne Pepper, Ancho Chili, Celery Powder And Spices)
This product is gluten and MSG free
Named "America's Best BBQ" by USA Today
Named "America's Best BBQ" by USA Today
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