When Tim started barbecuing turkey for Dallas over a decade ago, Texans threw their hands up in the air. "You don't barbecue turkey," they said. Well, to Tim, there's nothing much more American than turkey and since Crossbuck represents the crossroads of American BBQ, he felt it was important to make smoked turkey part of our everyday menu.
We start with a fresh, beautiful, extra-large turkey breast. Like the breast from a real turkey…not the processed turkey breasts that have been glued together and kind of reformed and turned into the big hunk of meat you see in the deli case.
Brined & Seasoned
Next, we brine the turkey in a very specific celery extract which helps break down the meat while keeping the moisture inside to make it more tender. Then, we season it with a variety of spices to impart additional layers of flavor before placing it into the smoker.
Smoked with Love
The turkey is then cooked low ‘n slow in our custom-built offset smokers for about 4 to 5 hours using our blend of post oak, hickory and fruit wood smoke for a flavor that is undeniably good.
Sliced to Order
If you come into the restaurant we will cut it to order for you and it’s a great option to complement some of the heavier items on the menu whether you are ordering a plate or dinner for the entire family.