Can’t wait for turkey season at Kreuz Market?
Let Kreuz Market do the cooking this holiday season. Order a Kreuz Holiday Whole Smoked Turkey for your Thanksgiving and Christmas holiday dinner.
Each bird is 8-9 pounds and yields about 5 1/2 pounds of moist, smokey goodness.
We honor tradition here at Kreuz. That’s why we smoke our turkeys the hard way, cooking ‘em low and slow over real Texas post oak in our famous brick pits until they crisp just right.
We have a limited supply for the holiday season. Get ‘em before they’re gone!
Whole Smoked Texas Turkeys are cooked, chilled, and vacuum-packed for easy reheating. Each turkey is shipped cold in thermal boxes for freshness. Hot turkeys are local pickup only.
- Priced individually
- Thermal dry ice shipping ensures freshness
- $17.00 dry ice and thermal box fee is added to ensure freshness
Order Delivery Time
- Turkeys begin shipping November 1, 2015
Preheat the oven to 300°F. Cover the turkey with 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.
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.
No Sauce. No Forks. No kidding.
If you’re from Texas, Kreuz barbecue tastes like coming home. If you’re not, do yourself a favor and see how original Texas barbecue is supposed to taste. If you’re thinking about the BBQ sauce, you’ve got some learning to do.
Here in the barbecue capital of Texas, we cook low and slow in brick pits over post oak—and nothing else.
Pitmaster Roy Perez and team keep watch for hours at a time as brisket, ribs and sausage smoke.
It ain’t the easy way, but it’s our way—the original way. And when an original tastes this good, you don’t mess with it.
You don’t mask it in sauce or let a fork come between you and your dinner.