These bone in turkey breasts from our pasture raised turkeys have been smoked and naturally cured using minimal nitrates. Our butchers have cut them in half and they are packaged individually. You can easily reheat this half turkey breast to finish the cooking process and activate the mouth-watering smoky flavor!
Simple Reheating Instructions: Preheat oven to 450 degrees. Line your pan in tin foil, place turkey breast in the center keeping the bone side down and the meat side facing up. Baste with prepared turkey stock (make ahead with our Turkey Bone Broth Bundle) and cover pan with tin foil to help keep the moisture inside. Bake for 30 minutes, baste again and continue until the internal temperature reaches 165 degrees F. Depending on the size of your half turkey breast, it may only need 30 minutes to rewarm. It can dry out quickly so keep an eye on it, baste, and keep covered with foil. Once the turkey is warmed to about 155-165 degrees it is safe to go ahead and take it out of the oven and allow it to rest before carving and serving.
All of our turkeys here at John Henry's are fed a mix of non-GMO corn, oats, and peas, and they also love to scratch around in the dirt and grass looking for bugs... their preferred snack to eat! We raise them locally on our family farm, and they are never given any hormones or antibiotics. Our fields and feed are never exposed to harsh chemicals or pesticides. Our turkeys are free range and spend their days being outside as much as they wish.
Our Fresh Polish Sausage, or traditional Kielbasa, is made with our pasture-raised Ground Pork, blended with a perfect mix of spices, and packed in fresh casings. Each package of polish sausage contains 2 - 10" unsmoked sausage links.
Our Smoked Polish Sausage, or traditional Kielbasa, is made with our pasture-raised Ground Pork, blended with a perfect mix of spices, packed in casings, then smoked for incredible flavor. Each package of polish sausage contains 2 - 10" smoked sausage links.