Poultry

Whole

Whole Turkey is the complete dressed carcass for roast, smoke, or spatchcock. Brine helps lean birds; rest before carving. As a whole section of drumstick, portion for even cooking and clear labelling. Cook turkey whole to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Roasting, smoking, deli slicing, and mince show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.