All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd.
Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop.
A Yucatecan twist on classic Mexican tortilla soup.
As classic as it gets, no changes or additions necessary.
Not a fan of white meat? Go for crisp-skinned braised turkey legs in a savory red wine gravy.
Perfectly juicy, crisp-skinned white meat and stuffing with all the flavor, sized to feed a smaller gathering.
Cutting a turkey into parts is the easiest way to make sure that both the breast and the leg meat come out cooked evenly and to the correct temperature.
Juicy and full of flavor.
A perfect accompaniment for turkey, mashed potatoes, and stuffing.
We cook this brined turkey over applewood for a smoky-sweet bird with picture-perfect mahogany skin.
Deeply seasoned, easy to slice, juicier than any turkey breast you've ever tasted, bone-free, and covered in crisp skin.
This smoked turkey is injected with a beer-based liquid and liberally rubbed with a Creole seasoning blend.
The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it.
Smoky, juicy, fork-tender turkey with a deep smoke flavor.