Dairy Free
A holiday classic anytime of the year! A whole boneless brined and smoked turkey breast and lager gravy made with the drippings, with a classic stuffing and bottle of Carbon’s South Carolina Mustard Sauce.
Serves 4-6 | Easy Prep | 1 Course
$83.50
CanadaTurkey was tasty, with 3 good side additions - the stuffing, gray and mustard sauce. Would order again.
CanadaThe Turkey was amazing! My son loved it we really enjoyed the meal. Very highly recommend it is a definite must try and you will be hooked.
A holiday classic anytime of the year! A whole boneless brined and smoked turkey breast and lager gravy made with the drippings, with a classic stuffing and bottle of Carbon’s South Carolina Mustard Sauce.
Allergens: Alliums, Fish Sauce, Alcohol, Gluten, Chili, Egg
Make sure you’ve got a Baking Sheet, Aluminum, a Large Pot (optional), Tongs, a Cutting Board, a Serrated Knife, a Timer, a Platter, a Whisk, and a Thermometer. Now, let’s get cooking!
PIT SMOKED TURKEY
Oven Method:
Preheat your oven to 300°F and remove the Smoked Turkey Breast from the bag. Place it on a baking sheet with parchment or greased aluminum foil. Cover it with the foil and warm it for 30 to 40 minutes. Place the turkey on a cutting board, slice it and check the temperature. Finally, pour hot gravy over the turkey to heat through if it is still a little cold.
Sous-Vide Method:
Put the bagged Turkey Breast in your biggest pot and fill the pot with water until the breast is fully submerged. Turn the heat to high and bring to a simmer, then lower the heat to hold the simmer and heat the Turkey for 15 minutes.
Preheat the oven to 300°F and remove the cardboard lid from the stuffing. Place the aluminum tray into the oven and warm it for 10 to 20 minutes or until it’s hot. Place the stuffing on a platter for serving.
Open the bag and pour it into a medium saucepan. Set your heat to medium while stirring the gravy occasionally with a whisk.
Transfer the hot turkey to a cutting board and slice it with a serrated knife. Then, place the individual slices onto a platter. Pour the hot gravy on top of the turkey and spoon out the stuffing when serving the dish (optional).
At the age of just 25 he landed his first Head Chef position and now serves as the Executive Chef of The Carbon Bar.
Serves 2-3 | Easy Prep | 1 Course
$45.50
Serves 2 | Easy Prep | 1 Course
$81.50
Serves 2-3 | Easy Prep | 1 Course
$52.50
Serves 4 | Easy Prep | 1 Course
$43.50
Serves 2 | Easy Prep | 1 Course
$52.50
Serves 2 | Easy Prep | 1 Course
$35.00
Serves 4 | Easy Prep | 1 Course
$70.50
Serves 2 | Easy Prep | 1 Course
$78.00
Serves 2 | Easy Prep | 1 Course
$31.50
Serves 2 | Easy Prep | 1 Course
$32.50
Serves 2-3 | Easy Prep | 1 Course
$45.50
Serves 2 | Easy Prep | 1 Course
$81.50
Serves 2-3 | Easy Prep | 1 Course
$52.50
Serves 4 | Easy Prep | 1 Course
$43.50
Serves 2 | Easy Prep | 1 Course
$52.50
Serves 2 | Easy Prep | 1 Course
$35.00
Serves 4 | Easy Prep | 1 Course
$70.50
Serves 2 | Easy Prep | 1 Course
$78.00
Serves 2 | Easy Prep | 1 Course
$31.50
Serves 2 | Easy Prep | 1 Course
$32.50
Serves 2 | Easy Prep | 1 Course
$72.95
Serves 4-6 | Full Prep | 3 Courses
$69.95
Serves 8 | Full Prep | 5 Courses
$150.00
Qty 15 | Easy Prep | 1 Course
$21.00
Qty 6 | No Prep | 1 Course
$64.95
Qty 3 | No Prep | 1 Course
$34.95
Serves 2-3 | Full Prep | 1 Course
$34.95
Serves 2 | Easy Prep | 1 Course
$33.90
Serves 2 | Easy Prep | 1 Course
$69.95
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