Smoked Turkey Breast

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Black's slow smoked Boneless Turkey Breast is prepared slowly over local post oak for great flavor. This lean meat is a healthy alternative and makes a great sandwich or meal! It's a beautiful cut of turkey cooked just right.

Most Texans prefer to let the flavor of the meat speak for itself and enjoy their barbecue without sauce. However, if you prefer to eat your barbecue with sauce, you can add a delicious bottle of Black's Barbecue Sauce to your order (available in Original, Smokey and Habanero).

Ships Monday through Wednesday via 2-Day or faster
Order by Wednesday at 8:00 AM (ET) for delivery by Friday

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Ron
Raymore, MO
Posted on 05/31/2018

Good with great smoke taste.

Jessica
Norfolk, VA
Posted on 11/17/2016

So juicy and flavorful! We will be ordering this again! Delicious!

Bernita
Shawnee, KS
Posted on 08/17/2016

very good will order again

Shipping Days
MON TUE WED THU FRI
Order Cut-Off Time:

All orders ship Mon thru Wed via 2-Day service or faster. The cutoff time for same-day shipment of orders is 7:00AM (ET).

Storage & Care:

All barbecue from Black's BBQ is fully cooked, vacuum sealed, and frozen before shipping to ensure freshness and quality. It is shipped in an insulated container with dry ice. Depending upon the time of year, shipping destination, and temperatures, it may arrive from between partially frozen to fully thawed. It can be stored frozen and vacuum sealed for up to 6 months. Thawed it is best consumed within 3 days. We recommend thawing in the refrigerator rather than at room temperature.

Preparation:
  • Step 1 - Thaw your turkey breast overnight in the refrigerator.
  • Step 2 - Preheat the oven to 300°F. Remove the turkey breast from the plastic pouch and wrap in aluminum foil. Place it on a baking sheet or pan to catch any juice from the turkey as it heats and place on a middle rack in the oven.
  • Step 3 - Heat for approximately 45 to 60 minutes, or until the internal temperature reaches 160°F (periodically check the temperature with a meat thermometer).