Here at Willie Bird's, we use nothing but the highest quality poultry. Next, we smoke it over natural alderwood. It is during this process that it absorbs the depth and character of flavor that has become the famous Willie Bird trademark. All of our smoked products are fully cooked, immediately cooled, and vacuum-sealed so that they will remain fresh for a minimum of 6 to 8 weeks without freezing. We never freeze our smoked products.
Ice crystals break down flavor and meat texture.
That is why we control the entire process of procuring meats, seasoning them, smoking them, vacuum sealing them, and shipping them from our USDA approved plant in Sonoma. Offering superior quality is the driving force behind Willie Bird Turkeys. The Benedetti family began raising turkeys in Sonoma County in 1948. In 1963 Willie Benedetti developed the formula for the famous Willie Bird Turkey, which the family now raises in the rolling, oak studded hills east of Santa Rosa, California. Willie Bird smoked products present the workmanship and quality that the Benedetti family envisioned when they sought land in the fertile Sonoma Valley for raising their turkeys.