EAST TEXAS (KYTX) -- In this week's edition of J.B.'s Journal thousands of families across the United States will sit down for Thanksgiving tomorrow and serve a turkey from right here in East Texas. Sheriff J.B. Smith takes us inside the Greenberg Turkey kitchen.
"We do turkeys the exact same way now that my father did, grandfather did, only difference doing a lot more," Sam Greenberg said.
The Greenberg family has served up smoked turkeys with a secret recipe that spans four generations.
"My father coveted that recipe more than anything in his life," he said. "It's the exact same recipe and it will never change."
Greenberg uses turkeys from Minnesota.
"I found processors there that get us the breed and quality of turkeys we want," he said. "Every part of preparing the turkeys is still done by hand."
Turkeys are slow-cooked over a hickory fire.
"Sheriff, these are real smoked turkeys, this is the real deal," Greenberg said. "We can smoke up to 3000 turkeys a day."
Everybody wants a turkey that has a large breast, short legs.
In 1949, Zelick Greenberg smoked six turkeys and sent them to Dallas, over 60 years later, Greenberg family is still doing the same thing, only to the tune of 200,000.
"We will sell 17,000 turkeys to people in Tyler, rest shipped all over the country," Greenberg said. "To have the volume of customers we have, come back year after year, we can rely on them, they rely on the quality of our turkeys."
For CBS 19, I'm Sheriff J.B. Smith, and that's my story.
WHILE THE GREENBERG TURKEY RECIPE HASN'T CHANGED, AT LEAST ONE THING HAS.
TO KEEP UP WITH CHANGING TIMES AND TRENDS, IT WAS JUST A FEW YEARS AGO -- THAT GREENBERG TURKEY BEGAN TAKING CREDIT CARDS