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FULLY COOKED (SEASONAL)<br />
HICKORY<br />
SMOKED TURKEY<br />
Missouri State Grand Champion<br />
You won’t know how good turkey<br />
can be until you’ve tasted one of<br />
ours that has been sugar cured and<br />
hickory smoked. They’re plump,<br />
broad breasted, mouth watering<br />
and ready to slice and eat.<br />
#309 9-11 lb. Average................................................................................................$65.95<br />
<strong>Co</strong>oking instructions for a 9 lb. to 11 lb. Smoked Turkey.<br />
Preheat oven to 225°. Remove turkey<br />
from bag, place in pan breast side up.<br />
Add one half ( 1 / 2 ) inch of water to<br />
pan. <strong>Co</strong>ver and cook 1 and 1 1 / 2<br />
hours. Turkey should reach an<br />
internal temperature of 165°.<br />
How to slice your Smoked Turkey:<br />
1. Removoe both wings.<br />
2. Remove drumsticks and cut off all meat.<br />
3. Remove one breast at a time and slice.<br />
4. Cut or pull off the rest of the meat from bones.<br />
Smoked Turkey <strong>Co</strong>oking Tips<br />
& Carving Instructions<br />
www.swissmeats.com 17<br />
Some PRICES INCLUDE UPS GROUND SHIPPING, HANDLING, COOLERS AND DRY ICE ONLY.
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