Whether you are a loyal fan of this superb, locally-made Texas bird or a slightly wary newcomer, Sam Greenberg will have you convinced with one taste of his turkey. The classic story of this dark, somewhat unassuming bird is told by Mr. Greenberg with a smirk. He says the color of his birds does alarm some first-time customers, like a Dallas woman who called quite upset after receiving a Greenberg turkey for a family gathering. “She said, ‘Mr. Greenberg, it’s all burned up! It’s just not right! I can’t serve this! You will have to send another.’ I said, you try it. Just try it, if you are not happy I will send you a refund. I had to talk her into it,” he says. “About 30 minutes later I get another call. It’s the same lady. She said, ‘Mr. Greenberg, you’re gonna have to send another one. We couldn’t stop eating it.'”
We will be sampling this decadent turkey the weeks ahead of Thanksgiving, so we invite you to stop by and taste a slice. Or, just ask our Market and Holiday Hotline Partners – they will tell you how good this turkey tastes!
Because this bird is richer and smokier than other turkeys it is perfect to create other offerings after the main meal is over. Greenberg Smoked Turkey stock (stew the carcass with onions and vegetables) for a smoked turkey gumbo with Andouille sausage, a twist on the perennial favorites with Greenberg Smoked Turkey quesadillas or get out your food processor or blender to create a Greenberg Smoked Turkey paté.
- Turkey may be held in the refrigerator six to eight days
- Serve chilled or at room temperature
- If heating the turkey, place in an oven bag. Do not add flour. Cut six small slits in top of bag. Heat in a 300 degree oven six minutes per pound.