Whole Smoked Turkey
Heat & Eat
No prep required
Freeze It
Enjoy fresh or stock up
Deep in the South, where smoke and patience define the holiday table, Uncle Ray’s turns out a slow-smoked turkey built for Thanksgiving, Christmas, and the gatherings in between. Weighing 9–11 lbs and fully cooked, it carries deep smoke and a tender, juicy finish — no brining, no frying, no day lost to the kitchen. It’s the centerpiece that lets the cook simply thaw, heat, and serve a meal that tastes like far more work than it took.
This package serves 10-12 people and includes a Whole Smoked Turkey
- Each turkey weighs approx. 9-11 lbs.
- Turkeys ship frozen with ice packs, may thaw during transit.
- Upon arrival, store turkey in the freezer (do not remove plastic wrapping).
- When ready to serve, thaw in the refrigerator for 3 days.
- Turkey lasts up to 12 months in the freezer.
To Serve
- Serving Cold:
- Remove the turkey from its plastic packaging and remove the stockinette (netting).
- Slice thinly and serve chilled or at room temperature for immediate consumption to enjoy the turkey’s natural smoked flavor.
- Serving Hot:
- Remove the turkey from its plastic packaging and discard the stockinette.
- Preheat your oven to 300°F.
- Wrap the turkey securely in aluminum foil to help retain moisture.
- Place in the oven and heat according to the following guidelines: Whole Smoked Turkey (approximately 2 hours), Smoked Turkey Breast (approximately 1 hour and 15 minutes).
- Check the internal temperature with a food thermometer before serving.
- Important — Do Not Overcook: Our smoked turkey is already fully cooked. You’re simply reheating it, not cooking it again. Excessive heating can dry out the meat and affect its tenderness and flavor.
- Food Safety: Keep refrigerated until ready to serve. When reheating, heat to an internal temperature of 165°F. Do not leave turkey at room temperature for more than 2 hours.
- Uncle Ray’s Smoked Turkey – Turkey, Water, Contains 2% Or Less Of: Salt, Dextrose, Sodium Phosphate, Sugar, Hydrolyzed Corn Protein, Sodium Erythorbate, Sodium Nitrite, Natural And Artificial Flavors.
America's Best Fried Turkeys
America's Best Fried Turkeys
You may want to sit down for what we’re about to tell you. Turkey? It’s so much better deep fried. Shocking, we know. So why haven’t we been doing this all along? Well there’s that giant risk of setting the entire lawn on fire… Just like you leave doctors to heal and the Ghostbusters to bust up pesky poltergeist, you leave deep frying turkeys to Uncle Ray. Uncle Ray has been hand selecting turkeys to fry to golden brown perfection for over 30 years. Seasoning each with a blend of Cajun spices, these turkeys show off more beautiful tanned skin than a Sports Illustrated Swimsuit Edition.
Just imagine a holiday season where you fight over a giant crispy turkey wing instead of a measly wishbone. Dream with us here, folks.
