Greenberg Turkeys are a T-town tradition known far and wide! My mouth starts to water at the very thought of all the smoky goodness that resides in that legendary box.
The company was founded in 1938 by Samuel Isaac Greenberg, an immigrant from Poland, but is now lead by his grandson Sam Greenberg. Not a lot has changed since those days. Greenberg’s still smokes turkeys the way their grandfather did — seasoned with family spice recipe and slow-cooked over a hickory fire. Sam still does business the way his father did, as a family-run operation that he oversees on a daily basis.
If you time it just right, you might see Sam and his wife walking the aisles, but you can always find Greenberg Turkeys at FRESH. Just in case you have a hankering, we’ve got you covered.
No matter if you are tasting your first Greenberg Turkey or if you are a lifelong fan, the slow-smoked flavor will stay with you for a while. You will be perfectly happy about that.
I doubt you will have any leftovers, but if you do, here are some ideas on how to enjoy! 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.
Greenberg Turkey Paté
1 cup mayonnaise per lb ground turkey
Finely grind turkey in food processor with metal blade inserted. Mix with just enough mayonnaise to spread easily, approximately 1 cup of mayonnaise for each pound of ground turkey.
Serve on crackers, or the Greenberg family-favorite way – scoop with your favorite potato chip and top with a jalapeño slice, or use on plain white bread as a spread for finger sandwiches.