What to do with it once you get it home.
A handful of recipes we've been recommending across the counter for years. Click any plate for the full method.
Buttermilk Brined Roast Chicken
Texas Smoked Turkey
Chicken-Fried Chicken
Crispy Hot Wings
Tex-Mex Chicken Enchiladas
Sausage, Peppers & Onions
Buttermilk Brined Roast Chicken
An overnight buttermilk soak gives this classic roast a tender crumb and lacquered, mahogany skin. The kind of Sunday dinner your grandmother would recognize.
Ingredients
- 1 whole East Poultry chicken (3.5–4 lb)
- 1 quart buttermilk
- 3 tbsp kosher salt
- 2 tbsp honey
- Fresh thyme, rosemary, lemon
- Cracked black pepper
Method
- Whisk buttermilk with salt and honey until dissolved. Submerge chicken; refrigerate 12–24 hours.
- Heat oven to 425°F. Pull chicken from brine; pat dry thoroughly.
- Truss legs, tuck wings, stuff cavity with herbs and halved lemon.
- Roast on a rack, 50–60 minutes, until thigh reads 165°F.
- Rest 15 minutes before carving.
Texas Smoked Turkey
Low-and-slow over post oak. A Central Texas Thanksgiving staple — and the reason the holiday phones keep ringing at our counter every November.
Ingredients
- 1 East Poultry turkey (12–14 lb)
- Yellow mustard binder
- Coarse salt + black pepper rub
- Post oak or pecan splits
- Butter for basting
Method
- Spatchcock turkey; pat dry. Apply mustard binder and heavy salt/pepper rub.
- Bring smoker to 275°F with post oak coals.
- Smoke turkey breast-up, 3–4 hours, basting with butter every hour.
- Pull when thickest part of breast reads 160°F. Tent, rest 30 minutes.
- Carve and serve with pan jus.
Chicken-Fried Chicken
Pounded thin, double-dredged, fried hard. Smother with cream gravy and serve with mashed potatoes — there's no truer Texas plate.
Ingredients
- 4 East Poultry boneless breasts
- Buttermilk + hot sauce
- Seasoned flour (twice)
- Neutral frying oil
- Whole milk + drippings for gravy
Method
- Pound breasts to 1/2-inch thickness. Soak in buttermilk-hot sauce 30 min.
- Dredge in seasoned flour, back to buttermilk, back to flour.
- Fry in 350°F oil, 4 minutes per side, until deeply golden.
- Drain. Build gravy from drippings, flour, and whole milk.
- Plate with potatoes; pour gravy until the plate is hidden.
Crispy Hot Wings
Baking powder is the secret — it pulls moisture and gives wings that snap-crackle skin you usually only get from a deep fryer.
Ingredients
- 2 lb East Poultry wings
- 1 tbsp baking powder (aluminum-free)
- Kosher salt
- 1/2 cup hot sauce
- 1/4 cup unsalted butter
- Blue cheese, celery
Method
- Pat wings completely dry. Toss with baking powder + salt.
- Arrange on rack; refrigerate uncovered 1+ hour for drier skin.
- Bake at 425°F on rack, 40–45 min, flipping once.
- Melt butter into hot sauce. Toss wings in sauce off heat.
- Serve with blue cheese and celery.
Tex-Mex Chicken Enchiladas
Pulled poached chicken, chili gravy, and a fistful of yellow cheese. The Austin family-table workhorse.
Ingredients
- 1.5 lb East Poultry boneless thighs
- 12 corn tortillas
- Chili gravy (ancho, cumin, garlic)
- Onion, cilantro
- 2–3 fresh jalapeños, thinly sliced
- Sharp cheddar + Monterey Jack
Method
- Poach thighs in seasoned water 20 min. Shred.
- Build chili gravy: bloom chilis + spices in fat, whisk in stock.
- Soften tortillas; fill with chicken + onion. Roll into baking dish.
- Pour gravy over, blanket with cheese.
- Bake 425°F, 15 min, until bubbling. Top with sliced jalapeños and cilantro.
Sausage, Peppers & Onions
East Best jalapeño & cheese sausage, blistered peppers, sweet onions. A weeknight skillet that eats like a feast.
Ingredients
- 1.5 lb East Best Jalapeño & Cheese Sausage
- 2 bell peppers, sliced
- 1 large yellow onion, sliced
- Garlic, oregano, olive oil
- Crusty rolls or rice to serve
Method
- Brown sausage links in a hot cast-iron skillet. Remove.
- Sauté onions in the rendered fat until soft and golden.
- Add peppers + garlic; cook until just blistered.
- Return sausage to pan; finish until cooked through.
- Serve on rolls or over rice with pan juices.