Thanksgiving Smoked Turkey Joint (1kg)

We have collaborated with JacksMeatShack to prepare the ultimate smoked turkey roast for this thanksgiving. Using John Malseed’s award winning turkeys from Frenchbeer Farm, we have rolled the succulent leg meat in with the breast to offer both dark and light from a single joint. We have then brined the joints to Jack’s recipe overnight and gently smoked them over oak to give a rich finish in the style of our friends over the pond. This joint is ready to eat and can be sliced cold, or warmed through and served with all the traditional trimmings. Our turkeys are dry-plucked and game hung in John’s granite barns for up to two weeks to enrich flavour and tenderise the meat, as well as guaranteeing a perfectly crisp skin. The gentle brining and smoking process will bring out the best of the flavours of the turkey, complemented by a delicate and distinctive smoked flavour. Please note: our smoked turkey breasts have a shelf life until the 5th December 2022. Cooking Instructions Cover with tiWe have collaborated with JacksMeatShack to prepare the ultimate smoked turkey roast for this thanksgiving. Using John Malseed’s award winning turkeys from Frenchbeer Farm, we have rolled the succulent leg meat in with the breast to offer both dark and light from a single joint. We have then brined the joints to Jack’s recipe overnight and gently smoked them over oak to give a rich finish in the style of our friends over the pond. This joint is ready to eat and can be sliced cold, or warmed through and served with all the traditional trimmings. Our turkeys are dry-plucked and game hung in John’s granite barns for up to two weeks to enrich flavour and tenderise the meat, as well as guaranteeing a perfectly crisp skin. The gentle brining and smoking process will bring out the best of the flavours of the turkey, complemented by a delicate and distinctive smoked flavour. Please note: our smoked turkey breasts have a shelf life until the 5th December 2022. Cooking Instructions Cover with ti