How Soon Will I Get My Smoked Turkey After Ordering?

Our mesquite-smoked turkeys are shipped straight from our door to yours. Slow-smoked and wood-fired, our pure, premium turkeys have captured the distinct flavors of the Lone Star State since 1977. This Grade-A goodness is aged to perfection then slowly mesquite-smoked – resulting in a turkey so succulent, the fowl-mouthed are left speechless. The net weight of our cooked turkeys is approximately 10 pounds.

We ship all of our smoked meats with 1- or 2-day delivery, depending on the preferred arrival date. To guarantee the freshest products, we do not ship orders Friday – Sunday.

Do You Provide Instructions on How to Re-heat It at Home?

Yes, we include detailed re-heating instructions in every package. Our smoked turkey can be safely refrigerated for a week, but beyond that time frame, it is best to freeze it for later consumption. Using cooking spray and aluminum foil can ensure a crisp bird that is still juicy, and separating the breasts, wings, legs, and thighs to cook separately in the oven pan will speed up the re-heating process if you're short on time. Your turkey needs to reach an internal temperature of 145º F and then cool for 15 to 20 minutes before you carve and serve it.

How Do You Keep the Turkey Fresh During Shipping?

We slow-smoke to perfection and then quickly package your turkey to protect the flavors and texture we have worked so hard to achieve. We never freeze our smoked meats, which would detract from the quality, although freezing and re-heating your smoked turkey may become necessary if you don't consume your whole smoked bird within a few days' time (we suspect, however, that it will disappear quickly!). We ship our smoked turkeys in Styrofoam coolers lined with frozen gel packs that keep the meat at a safe temperature and in top condition until it arrives at your door.

TESTIMONIALS

John in Ft. Worth

Bored with the usual oven-baked bird, I finally took the ‘leap’ and tried smoked turkey for Thanksgiving last year. The Goode Company smoked turkey was so delicious that our family is ordering another one this year as well!

Betty in Chicago, IL

I have long been a lover of smoked meats, but only recently did I try a smoked turkey. The turkey was shipped to me by a friend, and I can tell you that it was a flavor I'll never forget.

Tips and tricks for preparing smoked turkey

february 12, 2016

[Posted on Feb 12, 2016 by Goode Company]

There is nothing quite like a slow-smoked, wood-fired turkey. Enjoying a succulent smoked turkey at home is rather easy. The bird is already fully cooked and you must simply warm it up, keep it moist, slice and serve.

The main challenge is keeping a pre-cooked smoked turkey moist and avoid overcooking. Warming "low and slow" is the key. Place your bird in a large pan and tent it with heavy-duty aluminum foil. Heat the oven to 300 degrees and warm the whole turkey for about two hours (or 10 to 15 minutes per pound). Make sure to check on the turkey frequently to avoid overheating.

After removing the turkey from the oven, let it rest while covered in foil for 10 to 15 minutes before slicing. Use a straight-edge carving knife and carving fork to carve the turkey before serving. Slice thighs and breasts away from the bone and remove the bone. Carve pieces into 1-2 inch slices and keep light and dark meat separate in order to allow your guests to choose their favorite pieces.
January 12, 2016

[Posted on Jan 12, 2016 by Goode Company]

Smoked turkey can be a special meal at any time of the year. When preparing a turkey, it’s important to keep in mind everything from size and quality, to side dishes and storage methods. Choosing a smoked turkey can help save time, as it only needs to be reheated. Smoked turkeys also offer a moist smoked flavor and are scrumptious crowd-pleasers year-round.
Here are a few tips and ticks for preparing your smoked bird:
1. Size mattersWhen choosing the size of a turkey to serve your guests, keep this rule of thumb in mind: One pound of turkey usually equals one average-sized serving. If you a serving a large crowd, consider cooking two smaller turkeys (12 pounds or less). Smaller turkeys cook quickly and fit easily in the oven.2. Choose qualityThere are many options when shopping for a turkey — organic, fresh, frozen, hard chilled, free-range, natural, kosher, premium-brand, heritage, etc. Read the labels carefully and choose a turkey that best fits your needs and taste. A smoked turkey is pre-cooked and can help save you time. Smoked turkeys are moist and evenly cooked. All you need to do is reheat and serve.
3. Invest in a quality roasting panChoose a heavy-duty pan with at least 2-inch sides, which will help prevent browning and keep the bird moist. Stainless steel pans with heavy-duty
handles work well.
4. Heating a Smoked TurkeyIf the turkey is frozen, thaw for one day for every five pounds. Remove from packaging and place in a pan. Read the manufacturer’s instructions. But the key is low and slow. Heat in a 325-degree oven (8 to 10 minutes per pound). Keep a small amount of water, broth, or other liquid on hand for basting. Consider covering the turkey in heavy-duty aluminum foil to retain moisture. For crispier skin remove foil during the last portion of heating. The internal temperature should reach between 145 and 165 degrees. A higher internal temperature will lead to a drier turkey.
5. CarvingMany people choose to carve a turkey off the bone before serving. It’s easier to serve a crowd. Use a large, sharp knife. You also may need tongs and a towel to hold the turkey in place as you cut. Remove the legs and thighs, drumsticks, breast and wings. Then slice the thighs and breasts. A smoked turkey may have a slight pink tint to the meat. This is a natural characteristic of smoked meat.
6. Choosing the sidesA smoked turkey can be complemented with various side dishes and desserts. Whether it’s green bean casserole, mac and cheese, stuffing, sweet potatoes, mashed potatoes, creamed corn, rolls or jalapeño bread — your options are endless. Also, don’t forget dessert! Pecan pie, pumpkin pie or chocolate cake can put the finishing touch on your special meal.7. Store leftovers
Handle leftovers with care. Do not leave at room temperature for too long. If you have leftovers, store in an airtight container and refrigerate or freeze immediately. Leftovers can remain in the refrigerator for up to four days and can last in a freezer for up to four months.
December 26, 2015

[Posted on Dec 26, 2015 by Goode Company]

A juicy smoked turkey not only is a stunning culinary centerpiece year-round, but from its succulent dark meat to its delicate white breast, a turkey is sure to satisfy even the most picky eaters. So how can you ensure that your smoked turkey will be a success that everyone will be reminiscing
about all year long? Here are what the experts say:
1) Use real wood in a real smokerYes, we know that electric smokers are easier to maintain but trust us on this one; they don’t come close to producing the quality of meat a traditional smoker can yield. On that note, you should also stick to using real wood to give your smoked turkey a mouthwatering aroma.2) Invest the time to bring your turkey to perfectionA smoked turkey is one of the things in life that should never be rushed unless you want to end up with a bird that’s burnt on the outside, only partially cooked on the inside, and a smoldering reminder that haste makes waste. To ensure that your turkey will be smoked to perfection, plan to spend 6-8 hours smoking a 12-pound bird; a bigger one will require even more time.
November 26, 2015

[Posted on Nov 26, 2015 by Goode Company]

Smoked turkey’s delicious flavors of wood-smoke and the natural juices of the bird are fast making it a popular choice throughout the year. Unless you get some helpful advice, however, your first turkey-smoking experience could end in disaster. Here are three tips to aid you in preparing a delicious smoked turkey:
1. Rotate the Bird in the BrineIt is best to pre-brine your turkey for as long as 24 hours to ensure that moisture is retained for a juicy final product. However, if you do not turn the bird over in the brine bucket after the first 12 hours, you may notice that one side of your smoked turkey ends up a bit saltier than the other.2. Know How to Crisp the SkinEveryone likes crispy, flavorful turkey skin, but how can you achieve it? First, thoroughly dry off the skin with paper towels before placing the bird into the smoker. Otherwise, the skin may turn out rubbery. Second, raise the cooking temperature to 350º F during the last 15 minutes of cooking.3. Watch the WindSpring and fall, especially, can be a windy time of year in much of the U.S., so if you are smoking your turkey outdoors, wind gusts may fan the smoker’s flames and cook your bird hotter. Try to shield the vent from the wind stream as much as possible to avoid overcooking.