Our smokehouse story
At Reserve Smokehouse Provisions in Las Vegas, we set out to rescue turkey from the extremes of dry holiday roasts and chemical-laden deli cold cuts. We treat 100% whole-muscle lean protein with classical culinary discipline, slow hardwood smoke, and scratch-made recipes.
The culinary conviction behind the cut
While brisket and ribs enjoyed an artisan revival, poultry was left behind. Most prepared delis rely on scrap trimmings bound with heavy binders and artificial liquid smoke. We believed turkey deserved better—specifically, the tenderloin. As a 100% whole-muscle cut, center-cut tenderloin offers uniform thickness, superior moisture retention, and a clean carve that absorbs authentic wood smoke without drying out.
Low-and-slow hardwood discipline
We do not use mechanical tenderizing, reformed poultry slurry, or water-weight injections. Our process begins with an equilibrium brine to season each cut to its core, followed by low-and-slow smoking over authentic seasoned hardwood. The result is pure combustion and tender, juicy protein ready for clean everyday meal prep or an elevated holiday table.
Classical scratch sauce technique
Our philosophy is rooted in scratch culinary restraint: elevating hardwood smoke rather than hiding it under cloying mayonnaise or high-fructose sauces. Our signature Smoked Turkey Tenderloin Salad features a custom Tuscan herb emulsion crafted from quality oils, bright wine vinegar, fresh citrus, fragrant rosemary, thyme, and cracked black pepper for a light, velvety finish.
"Reserve Smokehouse Provisions completely changed how our guests look at smoked poultry. It is tender, clean, and distinctively artisan—a true chef-grade product that commands attention in our case."
Executive chef & specialty market buyer, Las Vegas