Smoked Turkey Breast + Gravy & Cranberry Sauce

• Meats are fully cooked, and ships frozen with dry ice.
• Dry ice may dissipate in transit, product may thaw.
• Do not remove dry ice with bare hands.
• Upon arrival, store in the freezer or refrigerator
• Meats last up to 5 days in the refrigerator or up to 1 month in the freezer.
• Sides can be store in the freezer for best freshness for up to 1 month.

To Serve

Turkey – Oven

• If frozen, thaw for 2 days in the refrigerator before heating.
• Preheat oven to 225℉.
• Wrap the cryovaced turkey breast with heavy-duty aluminum foil, forming a complete seal.
• Place the turkey breast on a sheet tray and place in preheated oven with the correct side facing up (see sticker on package).
• Heat turkey breast in the oven for 2 hours. Temp the meat by puncturing the top of the turkey breast with a thermometer. If the turkey breast is not 165°F or higher its done. If not, check again in 15-minute intervals until the temp has reached 165℉. Turkey needs to be cooked to 165° F to be safe to eat.
• Let rest for 10 minutes before removing foil and cryovac bag.
• Remove foil and cut a hole in the cryovac bag. Drain excess liquid into a bowl, then unwrap the turkey breast.
• Cut the turkey breast against the grain in ¼” slices (or preferred thickness) and ENJOY!

Turkey – Boil in Bag Alternative

• If frozen, thaw for 2 days in the refrigerator before heating.
• Add a sealed turkey breast in a pot with warm water.
• Bring up to a boil under low heat.
• Once water begins to boil under low heat.
• Once water begins to boil, turn off the fire.
• Let the turkey breast sit in the water for about 20-30 minutes.
• Internal temp should reach a minimum of 165℉.
• Serve and enjoy!

Burnt Ends – Add on

• If frozen, thaw for 2 days in the refrigerator before heating.
• Preheat oven to 250°F.
• Cut the cryovac bag and empty contents into a heat-proof dish.
• Cover the dish with a lid or aluminum foil to create a seal. It is very important that the dish is completely sealed.
• Place dish in the oven and heat for 45 minutes.
• Carefully remove the dish from the oven. Remove foil or lid and enjoy!

Baked Beans – Add on

• If frozen, thaw for 2 days in the refrigerator before heating.
• Preheat oven to 350°F.
• Cut the bag and empty its contents into a heat-proof dish.
• Cover the dish with a lid or aluminum foil to create a seal. It is very important that the dish is completely sealed.
• Place the dish in the oven and heat for 45 minutes.
• Carefully remove the dish from the oven and remove the foil or lid. Enjoy!

Mac & Cheese – Add on

• If frozen, thaw for 2 days in the refrigerator before heating.
• Preheat oven to 350°F.
• Place mac & cheese in oven on center rack, loosely covered.
• Bake for 30 minutes, then remove lid completely and bake for an additional 5-7 minutes until the top is golden brown.
• Remove and serve. Enjoy!

Sweet Potato Casserole – Add on

• If frozen, thaw for 2 days in the refrigerator before heating.
• Preheat oven to 350°F.
• Place sweet potatoes in oven on center rack, uncovered.
• Bake for 45 minutes until the top is golden brown.
• Remove and serve. Enjoy!

Wings – Add on

• If frozen, thaw overnight in the refrigerator before heating.
• Preheat oven to 450°F.
• Arrange wings in a single layer on a sheet tray lined with aluminum foil.
• Bake for 22 minutes (or longer for crispier wings).
• Heat the wing sauce in a saucepan until warm.
• Remove wings from oven and toss in sauce.
• Sprinkle with toasted sesame seeds.
  Optional: Slice scallions and cilantro into 1/4 inch pieces and sprinkle on top of wings.
• Serve and enjoy!