Jake Dickson and Robbie Richter Offering Pit-Smoked Thanksgiving Birds

Photo: Noah Fecks

Good news for those wondering whether anything can be done with a holiday turkey besides roasting it, deep-frying it, or stuffing it with a chicken and a duck: Boutique butcher Jake Dickson and barbecue whiz Robbie Richter have collaborated on an offbeat alternative. Their contented, Pennsylvania-raised gobblers are delivered to a family-run halal slaughterhouse in Queens, brined at Dickson’s, pit-smoked by Richter (former pitmaster of Fatty ’Cue), and then trucked back to the city for pickup or delivery (twelve to fourteen pounds, at $10 per pound; ordering information at dicksonsfarmstand.com).

*This article originally appeared in the October 29, 2012 issue of New York Magazine.