Roasting a turkey takes most of a holiday morning and a lot of oven space. A smoked turkey breast from a barbecue restaurant frees up both, and it brings a flavor most home ovens cannot match. This guide covers how to order one from Stampede, how much to plan for your guests and how to get it on the table.
Preordering Smoked Turkey Breast
Around the holidays, you can preorder smoked turkey breasts from Stampede Barbecue. Holiday orders depend on availability, so contact us as early as you can. Call the restaurant at (610) 401-0900 or send us a note through our contact page for details. Our smoked turkey page has everyday prices by the pound.
Why Choose Turkey Breast
A whole turkey includes bones, dark meat and parts that many guests leave on the plate. Turkey breast is almost all white meat, so it is easier to slice and serve, and there is less waste. It also reheats more evenly than a whole bird. If your family prefers dark meat or wants a second main dish, smoked brisket or pulled pork works well alongside it.
How Much Turkey Breast Per Person
Turkey breast is almost all meat, so you need less of it than you would for a whole bird. Plan on about one half pound of cooked turkey breast per adult if turkey is the main dish. Round up if you want leftovers for sandwiches the next day.
- 6 guests: about 3 pounds
- 10 guests: about 5 pounds
- 15 guests: about 7 to 8 pounds
- 20 guests: about 10 pounds
These amounts are for adults with turkey as the main dish. If you are also serving ham, brisket or another main, you can plan on less. Children usually eat about half as much as adults.
Building a Thanksgiving Menu Around Smoked Turkey
Smoked turkey goes with traditional Thanksgiving sides and with barbecue sides, so you can mix both on the same table.
- Traditional sides: mashed potatoes and gravy, stuffing, green beans, creamed corn, cranberry sauce and rolls.
- Barbecue sides: mac ’n’ cheese, BBQ beans, coleslaw and cornbread.
- Something sweet: applesauce on the table and pie for dessert.
Several of these sides, including mashed potatoes with gravy, green beans, creamed corn, mac ’n’ cheese and applesauce, are on our restaurant menu by the single or the pint, and cornbread is on the menu too. Our guide to what to serve with brisket has more side dish ideas that also work with turkey.
A Simple Holiday Timeline
- As early as you can: call the restaurant to place your preorder and ask about pickup.
- After pickup: keep the turkey sealed in the refrigerator at or below 36 degrees until the holiday.
- The day before: make any sides that reheat well, such as mashed potatoes and stuffing, and set out your largest stock pot.
- About an hour before dinner: put the sealed turkey in a pot of water and bring it to a gentle boil.
- Once the water boils: allow 10 to 15 minutes per pound, then let the turkey rest in the bag for 10 minutes.
- At the table: open the bag, slice and serve.
How to Reheat Smoked Turkey Breast
Our smoked meats come vacuum sealed, so they reheat best in a water bath.
- Submerge the sealed bag in a large pot of water.
- Bring the water to a gentle boil over medium high heat.
- Allow 10 to 15 minutes per pound once the water is at a gentle boil.
- Let the turkey rest for 10 minutes in the sealed bag before slicing.
Keep the bag sealed the whole time so the turkey stays moist. Because the turkey reheats on the stovetop, your oven stays free for stuffing, rolls and pies. Full instructions are on our Heat & Eat reheating page, and our guide on how to reheat smoked turkey covers the oven and microwave methods.
How to Slice Turkey Breast
Let the turkey rest before you slice it so the juices settle. Place it on a cutting board, find the direction of the grain and slice across it into pieces about a quarter inch thick. A long, sharp knife gives the cleanest slices. Pour any juice from the bag over the sliced turkey to keep it moist on the platter.
Storing It Ahead of the Holiday
Smoked meat that is vacuum-sealed keeps in the fridge for up to two months, as long as it stays at or below 36 degrees. That means you can pick up your order ahead of the holiday rush and keep it sealed until the day you need it.
Leftovers
The USDA recommends refrigerating leftovers within two hours and eating them within three to four days. Smoked turkey makes good sandwiches, salads and soup. For a side by side look at flavor and cooking time, see our guide to smoked turkey vs roasted turkey.
More for the Holiday Season
Through Heat & Eat, our smoked meats, including brisket and pulled pork, come vacuum sealed and packed cold to reheat at home, which makes them an easy second main dish. A Stampede gift card is also a simple gift for anyone on your list, and it is good at the restaurant, the bar and the food truck.