Where There’s Smoke ...

With Jake Dickson, David Schuttenberg and Robbie Richter on the case, a smoked turkey becomes worthy of the Thanksgiving feast. Mr. Schuttenberg, the executive chef of Dickson’s Farmstand Meats in the Chelsea Market, rubs Amish country turkeys (raised without hormones or antibiotics) with herbs and soy sauce, brines them and sends them to Connecticut, where Mr. Richter, who was the pitmaster at Fatty ’Cue, hot-smokes them for three and a half hours. The white and dark meat emerge delicately smoky, moist and succulent after reheating (about an hour at 250 degrees). The birds, 12 to 14 pounds, come wrapped with netting; remove it before reheating.

Dickson’s Farmstand Meats, Chelsea Market, 75 Ninth Avenue (15th Street), accepts orders for smoked turkeys, $140, through Monday, (212) 242-2630, dicksonsfarmstand.com. Pick up on Nov. 20 or 21 at the market or at All Good Things, 102 Franklin Street (Church Street). They can also be shipped overnight.