Smoked Turkey Breast
94%Read ReviewsHeat & Eat
Freezer Friendly
Central Texas-style smoked turkey breast from Terry Black’s Barbecue: dry-rubbed and slow-smoked over post oak at the Austin pitmaster’s Barton Springs Road location until the meat pulls apart with nothing but smoke and seasoning between you and it. Michael and Mark Black opened Terry Black’s in 2014 carrying four generations of Texas barbecue tradition from their grandfather’s Lockhart institution founded in 1932.
This package serves 10-12 people and includes a Smoked Turkey Breast (approx. 3-4 lbs. total)
- Turkey arrives unsliced
- Turkey arrives cooked and must be reheated prior to serving
- Choose to add-on more!
Add-on Options Include
- Whole Smoked Texas Brisket (approx. 5 lbs.)
- Whole Smoked Turkey Breast (approx. 3-4 lbs.)
- Full Rack of Beef Ribs (3 ribs, approx. 5 lbs. total)
- 10 Original Sausages (10 links, approx. 3-4 lbs. total)
- 10 Jalapeno Cheddar Sausages (10 links, approx. 3-4 lbs. total)
- 1 Rack Pork Spare Ribs (each approx. 3lbs.)
- 2 Racks Pork Spare Ribs (each approx. 3lbs.)
- Original BBQ Sauce (18 oz.)
- Sweet & Tangy BBQ Sauce (18 oz.)
- Spicy BBQ Sauce (18 oz.)
- Beef Dry Rub (11 oz.)
- Pork Dry Rub (11 oz.)
- Chipotle Mustard Hot Sauce (5 oz.)
- Habanero Hot Sauce (5 oz.)
- Ghost Pepper Hot Sauce (5 oz.)
- Brisket, Ribs, and Turkey Breast arrive unsliced.
- Black Trucker Hat
- Blue Trucker Hat
- Camo Trucker Hat
- Grey Trucker Hat
- Tan Trucker Hat
- Turkey ships frozen with dry ice, may evaporate in transit
- Do not remove dry ice with bare hands
- Upon arrival, remove from packaging and place in the refrigerator or freezer depending on desired use.
- When fully thawed, keep items for no more than 4 hours at room temperature.
- Item may be stored in the refrigerator for one week, or in the freezer for up to 30 days.
- To serve, see instruction sheet.
Turkey, Salt, Pepper, Seasoning Salt, Smoke and Fire.
Your Home for Legendary Central Texas BBQ
Your Home for Legendary Central Texas BBQ
The Blacks are Texas Barbecue royalty, and siblings Christina, Michael and Mark Black, along with their father, Terry, have brought generations' worth of pitmaster knowledge from Lockhart, Texas, to Austin and Dallas with Terry Black's Barbecue.
At Terry Black's, they're smoking brisket, beef ribs, sausage and turkey the old-fashioned Central Texas way over slow-burning post oak to impart a deeply smoky flavor that just can't be faked. One bite and you'll understand why Terry Black's is a mainstay on Texas Monthly's list of the Top 50 Barbecue Joints in Texas.
