Boneless BBQ Smoked Turkey
We take a 5-6 pound slab of boneless turkey and smoke it for about 6 hours. You can taste the results for yourself (hint: it’s good).
Smoked low and slow over post oak in the legendary Kreuz brick pits, this is one tasty Texas turkey. It’s nothing but succulent post oak smoke infused white meat with a nice smoke rings and crisp out crust.
Kreuz uses thermal dry ice shipping for all food items to ensure freshness.
- Priced individually
- 3 pound minimum
- Thermal dry ice shipping ensures freshness
- $17.00 dry ice and thermal box fee is added to ensure freshness
Order Cut-Off Time
All orders ship Monday thru Friday by FedEx. The cutoff time for same-day shipment of orders is 10:00 AM Central time.
Please read our Order Terms and Conditions for more information.
Barbecue: Preheat the oven to 300°F. Wrap the barbecue in foil, place it in a roasting pan, and add a bit of water to the pan to ensure even doneness and a moist, delicious exterior. Place on the center rack of your oven.
Three pounds of barbecue will usually take about 45 to 60 minutes depending on the efficiency of your oven. More cooking at low temperature will always increase tenderness.
Sausages: Preheat oven to 275°F, place the sausages in oven and cook for 10 to 20 minutes.
Storage and Care
All barbecue from Kreuz Market is fully cooked and vacuum sealed 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 3 months. Thawed it is best consumed within 3 days. We recommend thawing in the refrigerator rather than at room temperature.