Forums FREE Business Promotions Gobble Gobble to King Smokehouse

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    • #31765
      Felix Salinas


      You are ready to order your King Smokehouse fabulous turkey. But you have questions? How many pounds? How much per pound? Will my turkey come nice and toasty and ready to serve? Here are all your answers AND a special recipe just for you! All uncooked turkeys are marinated in Felix’s special marinade and prepped for your oven. Turkey ordered ready to eat are brought to you toasty and ready to enjoy. Turkey breasts can be whole or ½ depending on the size of your group. Finally, boneless breast can be whole or sliced, as you require. All turkey is priced based on raw weight. The weights below are approximate. If you let Felix know what size you need and he will do his best to accommodate you!

      Whole bone in turkeys range from 11-15 pounds:

      Price per pound: Ready for oven ($3.50 per pound). Cooked ready to serve ($4.50 per pound)

      Whole Bone in Breast weight range 5-8 pounds (can be ½):

      Price per pound: Ready for oven ($7.50 per pound). Cooked ready to serve ($8.50 per pound)

      Whole Bonless Breast weight range 4-7 pounds (can be ½) (sliced or whole):

      Price per pound:  Ready for oven ($9.50 per pound). Cooked ready to serve ($10.50 per pound)

      All turkeys are delivered to your home on the day and time (please give us a requested time as soon as possible so we make sure your turkey is perfection). All orders come with a full size complementary package of Mountain Home Gourmet Cornbread mix.  Totally yum. Ready to try a true southern classic? Here is the recipe for cornbread dressing to complement your delicious turkey.

      Southern Country Cornbread Dressing

      1 box MHG Cornbread mix
      3 large eggs (1 for MHG Cornbread, 2 for cornbread dressing)
      1/2 cup milk
      4 slices white bread diced small (tip dice bread and let dry out overnight)
      1/2 yellow onion diced
      2-3 celery stalks diced
      2 tablespoons butter diced
      1 10 oz can cream of chicken soup (substitute the dry package and mix with 10oz heavy cream)
      2 cups chicken stock or broth
      1 teaspoon salt
      1 teaspoon black pepper
      1 teaspoon ground sage
      1/2 teaspoon thyme l
      Preheat oven to 400°F. Grease an 8×8-inch pan.

      In a large bowl, combine the MHG Cornbread dry mix, 1 egg, and buttermilk.  Let rest for 3 minutes then spread into 8×8-inch pan.  Bake for 15 minutes.  Remove from oven and let cool.

      Reduce oven temperature to 350°F.  Grease a 9×13-inch pan. Wipe out the bowl. Crumble the cornbread into the bowl and mix in the rest of the ingredients — do not forget the additional 2 eggs.  Pour into the prepared 9×13-inch pan. Bake for 30-35 minutes until the center is set.

      Chop your onions and celery while the MHG Cornbread is cooling.




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