Fully Cooked Hickory Smoked Whole Turkey

Our whole hickory smoked turkey is ready to serve – hot or cold.

Whole hickory smoked turkey from the Kansas City Steak Company™ is cured in natural brown sugar, honey and whole spices, and then slow smoked for extra tenderness.

USDA Grade A

Fully cooked, ready to serve

Free Gourmet Guide included with each order. Get expert cooking directions, tips, recipes and more

<< Back to Chicken & Turkey
<< Back to Home

Your fully cooked turkey from the Kansas City Steak Company has been fully cooked and smoked. When you receive it, it may be frozen or partially thawed. These conditions will not affect the quality of your turkey in any way.

Your Kansas City Steak Company turkey can be stored for later use by following these steps:

• Refrigerate as soon as possible.
  
• If the turkey will be used within 14 days, it may remain in the refrigerator.
  
• If the turkey will NOT be used within 14 days, it should be stored in the freezer. In this case, place in freezer as soon as possible. Turkey may be kept frozen up to 9 months. To thaw, place in refrigerator 48-60 hours before serving.

NOTE: Turkey meat will be slightly pink because of the smoking process.

Preparing Hickory-smoked Turkey
To serve at room temperature: If turkey is refrigerated, remove it 4-5 hours before serving. If turkey is frozen, let it stand in the sink or a pan overnight. Turkey needs to defrost and reach room temperature. If you wish, you may place in refrigerator to thaw, which usually takes 2 days. After turkey has reached room temperature, remove plastic wrapping. The turkey is now ready to serve

To heat before serving: Cover thawed turkey with aluminum foil. Heat in 300-degree oven for 30-45 minutes. Time may vary, depending upon your oven. Check after 30 minutes. Prepare glaze according to package instructions. Brush glaze over turkey. Put back in oven uncovered for 10 minutes. Turkey should be warm around breast.

Note: Do not overheat, as it will cause the turkey to be dry. Do not stuff whole smoked turkey, as it is already cooked. Stuffing should be prepared and cooked separately.