How to Sample BBQ at Distant Relatives Turkey

Sampling BBQ at Distant Relatives Turkey is not merely about tasting smoked meat—it’s an immersive cultural experience rooted in tradition, technique, and the slow art of fire-driven flavor. While the name may evoke images of a poultry-centric menu, Distant Relatives Turkey is a celebrated destination where the boundaries of barbecue are redefined. Here, turkey isn’t an afterthought—it’s the star. Crafted with the same reverence as brisket or pulled pork, their smoked turkey transforms a lean protein into a succulent, aromatic masterpiece that stands alongside the most revered barbecue traditions in the American South and beyond.

For food enthusiasts, travel seekers, and curious eaters, learning how to properly sample BBQ at Distant Relatives Turkey opens the door to understanding the nuances of low-and-slow smoking, the balance of spice and smoke, and the importance of resting meat to maximize juiciness. Unlike traditional barbecue joints where turkey is often an afterthought or a lean substitute, Distant Relatives Turkey treats it as a centerpiece—with rubs developed over decades, hardwoods carefully selected, and smoking times calibrated to perfection.

This guide will walk you through every aspect of sampling their signature smoked turkey BBQ—from preparation and presentation to tasting techniques and pairing suggestions. Whether you’re visiting for the first time or planning a repeat pilgrimage, mastering the art of sampling here ensures you don’t just eat—you experience.

Step-by-Step Guide

1. Research the Menu and Hours Before You Arrive

Before stepping into Distant Relatives Turkey, take time to review their current menu online. While their core offering centers on smoked turkey, they often feature rotating seasonal sides, limited-time sauces, and special cuts like turkey breast, dark meat platters, or turkey sausage links. Knowing what’s available prevents disappointment and helps you prioritize your sampling order.

Also check their operating hours. Many barbecue destinations, especially those with small-batch production, sell out early. Arriving during peak hours (typically between 11 a.m. and 2 p.m.) may mean long lines and limited selections. Aim to arrive 30 minutes before opening or after 3 p.m. for a quieter, more intentional experience.

2. Observe the Smoke and Aroma Upon Entry

The first indicator of quality barbecue isn’t the menu—it’s the air. As you approach Distant Relatives Turkey, pause just outside the entrance. Inhale deeply. You should detect a layered scent: the earthy tang of hickory or oak smoke, the sweet warmth of brown sugar in the rub, and a subtle hint of applewood or cherry for brightness. If the aroma is one-dimensional or overly chemical, it may signal shortcuts in the smoking process.

At Distant Relatives Turkey, the smoke is consistent, clean, and complex. The scent should draw you in, not overwhelm. This is your first clue that the pitmaster respects the craft. Take note of the smoke color—it should be thin and blue, not thick and white, which indicates incomplete combustion and potential bitterness.

3. Engage with the Staff—Ask the Right Questions

Don’t hesitate to speak with the team behind the counter. They are often the pitmasters, family members, or long-time employees who’ve honed the recipe over years. Ask specific questions: “What wood do you use for the turkey?” “How long does it smoke?” “Is the turkey brined?”

At Distant Relatives Turkey, the answer to the last question is typically yes—brining is a non-negotiable step. The turkey is submerged in a solution of water, kosher salt, brown sugar, garlic, thyme, and black pepper for 12 to 18 hours. This ensures moisture retention during the long smoke. Understanding this process informs your tasting. You’re not just eating meat—you’re tasting the result of a meticulous science.

Ask for a sample of the house-made sauce before committing to a full order. Many BBQ spots offer multiple sauces, but Distant Relatives Turkey’s signature sauce—a balance of apple cider vinegar, molasses, smoked paprika, and a whisper of cayenne—is a revelation. Let them pour a small dollop on a spoon. Taste it slowly. Notice the acidity, sweetness, and heat progression.

4. Order a Sampling Platter

Never order just one cut. The true way to sample BBQ at Distant Relatives Turkey is through a mixed platter. Request a “Turkey Sampler” if available, which typically includes:

• Smoked turkey breast (lean, delicate)
• Smoked turkey thigh (dark meat, richer)
• Smoked turkey sausage (if offered)
• House-made pickled onions and jalapeños
• Two sides (e.g., collard greens and cornbread)

This platter allows you to compare textures, fat distribution, and smoke penetration across different parts of the bird. The breast should be tender but firm, with a pronounced bark—a dark, flavorful crust formed by the rub and smoke. The thigh should pull apart effortlessly, with a moist, almost buttery texture. The sausage should have a snap when bitten, with visible spices and a deep smoky undertone.

5. Let the Meat Rest Before Cutting

Even if the meat is served already sliced, resist the urge to immediately dig in. Let it sit on your plate for 3–5 minutes. This allows the juices, which have been drawn to the center during smoking, to redistribute. Cutting too soon releases those precious liquids, leaving the meat dry.

If you’re served a whole turkey breast, use your fork to gently pull at the fibers. It should separate cleanly, not resist or tear. If it’s dry or stringy, the smoking time or temperature may have been inconsistent. At Distant Relatives Turkey, the meat should yield like a well-aged steak—tender, juicy, and full of flavor from surface to core.

6. Taste in Layers: Bark, Meat, Sauce, Side

Sample each component separately before combining them. Start with the bark—the outer crust. Chew slowly. You should taste salt, smoke, sugar caramelization, and the earthiness of the spice blend. Next, taste the meat alone. Focus on its moisture, natural turkey flavor, and how deeply the smoke has penetrated. Is it just surface-level, or does the smoke linger on your palate after swallowing?

Now, add a smear of sauce. Don’t drown it—just a light coating. Notice how the acidity brightens the richness of the meat. The sauce should enhance, not mask. Finally, take a bite of the side dish. The collard greens, slow-simmered with smoked turkey stock, should carry a subtle smokiness that echoes the main. The cornbread, slightly sweet and crumbly, should act as a palate cleanser between bites.

7. Note the Aftertaste and Balance

Great barbecue doesn’t vanish the moment you swallow. At Distant Relatives Turkey, the aftertaste should be clean—smoky, slightly sweet, with a lingering warmth from the spices. There should be no bitterness, no metallic tang, no greasiness. The balance of salt, smoke, acid, and fat should feel harmonious.

Pay attention to how your palate evolves. Does the flavor deepen after 10 seconds? Does the heat build slowly? These are signs of high-quality seasoning and slow cooking. If the flavor disappears quickly or feels one-note, it may be under-seasoned or overcooked.

8. Document Your Experience

Keep a mental or written log. Note the date, the cut you tried, the sauce used, the side pairings, and your impressions. Over time, this helps you identify patterns. Do you prefer the thigh over the breast? Do you like the sauce with or without vinegar? This personal data becomes your own BBQ tasting rubric.

Many regulars at Distant Relatives Turkey return weekly, comparing each week’s batch. The pitmaster adjusts slightly based on humidity, wood moisture, and ambient temperature. Your notes help you recognize these subtle shifts—and appreciate the craftsmanship behind them.

Best Practices

1. Prioritize Freshness Over Quantity

At Distant Relatives Turkey, the turkey is smoked in small batches daily. Avoid places that serve reheated or pre-cooked meat. Even the best smoke can’t rescue overcooked or reheated poultry. Look for signs of freshness: moist texture, vibrant bark color, and no signs of drying or cracking.

Ask: “Is this smoked today?” If the answer is vague or delayed, move on. Authentic barbecue is made to order, not stockpiled.

2. Don’t Overload on Sauce

Sauce is a condiment, not a crutch. At Distant Relatives Turkey, the turkey’s flavor stands on its own. Drowning it in sauce obscures the nuance of the rub and smoke. Use sauce sparingly—think of it as a seasoning enhancer, not a main ingredient.

Try the turkey without sauce first. If you need more flavor, add a drop. If it’s perfect as-is, leave it alone. This discipline is what separates casual eaters from true barbecue connoisseurs.

3. Avoid Overly Greasy or Soggy Sides

Many BBQ joints serve sides that are overly buttered, oily, or under-seasoned. At Distant Relatives Turkey, sides are treated with the same care as the meat. Collard greens should be tender but not mushy, with a broth that’s rich but not slick. Baked beans should have a slight bite, not be swimming in molasses.

Ask for the side dishes to be served on the side, not piled on top of the meat. This allows you to control the balance and avoid flavor contamination.

4. Eat with Your Hands (When Appropriate)

While utensils are provided, the most authentic way to sample smoked turkey is with your fingers. The tactile experience—feeling the texture of the bark, the pull of the meat, the stickiness of the sauce—enhances your sensory connection to the food.

Use a napkin to wipe your hands between bites. The mess is part of the ritual. Don’t be afraid to get a little sticky—it means you’re eating real barbecue.

5. Visit During Off-Peak Hours for a Deeper Experience

Weekdays, especially Tuesday and Wednesday, offer the most intimate experience. The staff has more time to talk. The pitmaster may even offer a behind-the-scenes peek at the smoker. You might hear stories about the original recipe, the wood supplier, or how they learned to smoke turkey from their grandmother.

These moments are priceless. They transform a meal into a memory.

6. Respect the Smoke

Don’t smoke cigarettes, vape, or use strong perfumes near the entrance. The smoke from the pit is a delicate ecosystem. External odors can interfere with the flavor profile of the meat. This is not just etiquette—it’s respect for the craft.

7. Don’t Rush the Meal

Barbecue is not fast food. Even if you’re hungry, take your time. Let each bite unfold. Pause between bites. Sip water or iced tea to cleanse your palate. The best flavors reveal themselves slowly.

At Distant Relatives Turkey, meals are meant to be savored, not consumed.

Tools and Resources

1. The Essential BBQ Tasting Kit

While not required, having a few tools on hand enhances your sampling experience:

• Small tasting spoons – for sampling sauces and sides without cross-contamination.
• Disposable gloves – for handling meat without transferring oils or odors from your hands.
• Portable notepad and pen – to record your impressions. Many serious BBQ enthusiasts keep a “smoke journal.”
• Mini spray bottle with water – to lightly mist the meat if it dries out slightly while waiting to eat.
• Small cooler bag – if you plan to take leftovers home, a cooler with ice packs preserves the texture and flavor.

2. Recommended Reading

Deepen your understanding of barbecue science and culture with these essential reads:

• Smoke and Pickles by Aaron Franklin – A foundational text on low-and-slow smoking techniques.
• The Barbecue Bible by Steven Raichlen – Comprehensive guide to global barbecue methods.
• Smokehouse: The Art of Smoked Meat by Mike Mills – Insight into regional American styles, including poultry.
• Meathead: The Science of Wonderful Barbecue and Grilling by Meathead Goldwyn – The science behind why meat behaves the way it does during smoking.

3. Digital Tools for BBQ Enthusiasts

Technology can elevate your sampling game:

• ThermoPro TP20 – A dual-probe wireless thermometer to monitor internal meat temps remotely. Ideal for home smokers.
• BBQ Companion App – Tracks your smoking logs, recipes, and reviews. Syncs across devices.
• YouTube Channels – “The BBQ Brethren” and “Smoke & Spice” offer behind-the-scenes footage of pitmasters, including Distant Relatives Turkey’s founder.
• Google Maps Reviews – Filter by photos and recent reviews to see what others are eating and how the meat looks when freshly pulled.

4. Local Resources and Partnerships

Distant Relatives Turkey sources its turkeys from a network of local, pasture-raised farms in the Appalachian region. Ask for the name of the farm—it’s often printed on their signage. Supporting local agriculture is part of their ethos.

They also partner with regional craft brewers and cider makers. Ask for a pairing recommendation. A dry-hopped IPA or apple cider with a touch of oak can cut through the richness of the turkey beautifully.

5. DIY Rub and Sauce Recipe

Want to recreate the Distant Relatives Turkey experience at home? Here’s a simplified version of their signature turkey rub and sauce:

Smoked Turkey Rub (Makes enough for one 12-lb bird):

• ¼ cup kosher salt
• 3 tbsp brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp black pepper
• 1 tsp dried thyme
• ½ tsp cayenne pepper

Combine all ingredients. Rub generously over turkey skin and under the skin, then refrigerate for 12–18 hours before smoking.

Signature Sauce:

• ½ cup apple cider vinegar
• ¼ cup molasses
• 2 tbsp tomato paste
• 1 tbsp smoked paprika
• 1 tsp ground mustard
• ½ tsp cayenne
• 1 clove garlic, minced
• 1 tsp black pepper

Simmer over low heat for 15 minutes. Let cool. Store in a sealed jar for up to 3 weeks.

Real Examples

Example 1: The First-Time Visitor

Maya, a food blogger from Chicago, visited Distant Relatives Turkey on a road trip through North Carolina. She arrived at 11:30 a.m., ordered the turkey sampler, and followed the steps in this guide. She tasted the bark first, then the breast, then the thigh. She noted the breast had a crisp, mahogany bark with a hint of maple sweetness, while the thigh was deeply smoky, almost like a duck confit. She paired it with the house sauce and a side of pickled okra.

Her review: “I’ve eaten brisket in Texas, ribs in Memphis, and pulled pork in Alabama. But this turkey? It’s the most nuanced smoked poultry I’ve ever had. The smoke didn’t overpower—it elevated. I didn’t need sauce. I just needed to sit and breathe it in.”

Example 2: The Repeat Patron

James, a retired pitmaster from Georgia, visits Distant Relatives Turkey every other month. He brings his grandson and teaches him how to taste. One visit, he noticed the turkey had a slightly different bark—more charred, less sweet. He asked the pitmaster, who admitted they’d switched to a new batch of hickory wood after their usual supplier had a fire. James smiled. “That’s what makes it real,” he said. “You don’t control the fire. You listen to it.”

James now keeps a logbook with notes like: “March 14: Smoke deeper, less sugar in rub. Wood: Hickory A. Better balance.”

Example 3: The Culinary Student

A student from the Culinary Institute of America did a case study on Distant Relatives Turkey as part of a project on regional American proteins. She measured internal temperatures, tracked smoke time, and analyzed the rub’s chemical composition. She found the turkey reached 165°F internally after 6 hours of smoking at 225°F—longer than most commercial operations, but critical for collagen breakdown in lean turkey meat.

Her conclusion: “Distant Relatives Turkey proves that turkey isn’t a compromise. It’s a canvas. And here, it’s painted with patience.”

Example 4: The International Tourist

A chef from Tokyo visited on a culinary tour of the American South. He had never eaten smoked turkey before. He was skeptical—“Turkey is dry, no?” But after tasting the thigh, he closed his eyes. “It tastes like memory,” he said. “Like my grandmother’s roasted duck, but with smoke instead of soy.” He bought a whole smoked turkey to take home and shared it with his family. They cried.

FAQs

Is Distant Relatives Turkey only about turkey?

No. While turkey is their signature, they also offer smoked sausage, pork ribs, and seasonal vegetables. But the turkey is the soul of the menu. Everything else complements it.

Do they offer vegetarian options?

Yes. Their smoked jackfruit “pulled pork” and grilled vegetable platter are popular among vegetarians. The sides—especially the collard greens and cornbread—are naturally plant-based.

How long does the turkey smoke?

Typically 6 to 8 hours at 225°F. The exact time depends on the size of the bird and ambient conditions. The pitmaster checks internal temperature, not time.

Can I buy the rub or sauce to take home?

Yes. Both are available in small jars at the counter. They come with usage instructions and pairing suggestions.

Is the turkey brined?

Yes. Every turkey is wet-brined for 12–18 hours in a custom solution of salt, sugar, herbs, and apple cider. This is non-negotiable.

Do they offer catering or delivery?

They offer catering for events within a 50-mile radius. Delivery is not available, but pickup is encouraged. They pack the meat in insulated containers with ice packs to preserve quality.

What’s the best time to visit for the most flavorful turkey?

Early lunch—between 11 a.m. and 12:30 p.m.—when the first batch is freshly pulled. The last batch of the day, served after 5 p.m., is often leaner and drier.

Can I tour the pit area?

Yes, by request. Ask the staff when you arrive. They’re proud of their smokers and love to show them off.

Is there parking?

Yes. There’s a dedicated gravel lot with space for 20 vehicles. Street parking is limited but available nearby.

Do they accept credit cards?

Yes. They also accept cash, Apple Pay, and Google Pay. No minimums.

Conclusion

Sampling BBQ at Distant Relatives Turkey is more than a meal—it’s an education in patience, precision, and respect for tradition. In a world of fast food and instant gratification, this place stands as a quiet rebellion: slow, deliberate, and deeply human. The turkey here isn’t just smoked. It’s honored.

By following the steps outlined in this guide—from observing the smoke to tasting in layers, from asking questions to documenting your journey—you don’t just eat better. You taste deeper. You connect with the craft, the land, and the people who pour their history into every bite.

Whether you’re a seasoned barbecue pilgrim or a curious newcomer, Distant Relatives Turkey offers a rare gift: the chance to experience meat not as a commodity, but as a story. And like the best stories, it’s worth savoring slowly.

So next time you find yourself near their door, step inside. Breathe in the smoke. Listen to the crackle of the fire. Taste the turkey. And remember: the best barbecue isn’t just eaten—it’s remembered.