What are Turkey Ribs you ask? A fresh approach to the age-old craft of barbecuing ribs. These delectable on–the–bone cuts of whole all white meat turkey at long last offer a low–fat alternative to traditional BBQ. Each rib is a quarter pound cut of especially tender turkey white meat – slow cooked as barbecue should be. Turkey ribs can go from package to plate in a matter of minutes. They can be flash grilled, oven baked, microwaved, or even put in a smoker for that traditional touch.
- Individual rib size: 3-4oz
- Vacuum sealed and quick frozen.
- Frozen shelf life: 6-9 months
Turkey Ribs are pre cooked whole white meat turkey on bone, ready to eat after a few minutes of reheating. Slow-cooked in a vacuum-sealed package, our turkey ribs are moist, tasty and ready to accept many flavors. However, Turkey Ribs are slightly more susceptible to drying than pork or beef ribs if overexposed to heat. For your convenience, we have outlined several preparation techniques.
*Thawing can be done in a refrigerator overnight.
*Marinating the ribs in sauce overnight enhances the moistness and flavor of the turkey ribs. Can also marinate with your favorite rub.
Warm on the grill while basting with sauce, setting grill marks as desired. Grilled pieces may be kept warm and moist in a pot of warm sauce. (Estimated cooking time: 3-4 minutes per side)
Place the turkey ribs in your smoker for warming as well as to add that special smoky flavor. Smoking duration will vary with temperature. After smoking, place on the grill for a few minutes per side to set the grill marks and the sauce. Excessive dry heat exposure may dry out the ribs.
Place in fryer until outside has browned to your satisfaction and inside has achieved safe temperature. Excessive exposure may dry out the ribs.
Pan or Skillet Seared
Warm the ribs while browning the outside in a hot non-stick pan or skillet, then coat with sauce. Great results have been achieved by pouring BBQ sauce in the pan, allowing it to thicken while browning the ribs. (Estimated cooking time: until desired temperature and color are reached)
In-Pouch Warming and Grilling
The ribs may be heated by placing a sealed pouch into boiling water. When warm, the ribs can be sauced and grilled. (Estimated cooking time in water: 10 min per lb)
Oven Baked or Broiled
Coat the ribs with sauce and bake until warm, allowing the sauce to glaze to the surface of the ribs. The ribs may be chilled and served later by warming the ribs in the microwave. Remain mindful of excessive dry heat exposure. (Estimated cooking time: Baking: 15-20 minutes at 350º, Broiling 5-6 minutes per side until desired temperature and color is reached)
Microwave and Grill
Microwave the ribs until hot, either on a microwave-safe plate or in the package. If in the package, first slit the plastic in the center of each pouch. Failure to do this may result in the package exploding during heating. After heating, coat with sauce and place on the grill to set sauce and create those visually appealing grill marks. (Estimated cooking time: 5-6 minutes)
*Cooking times may vary depending on your equipment. Desired internal temperature is 175 degrees.
See our Cooking Guide for more information.
Turkey Scapula Meat, Water, Salt, Sugar