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- Meat
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- Duck, Game & Venison
- Turkey Breast Boneless
Description
Fresh premium Turkey Breast oven ready joint. Allow approx. 7-8oz (or 200g) per person.
You can cover with sliced streaky bacon to keep the meat succulent.
Refrigerated Shelf Life From Despatch Date: 4 Days
This product is previously frozen and not suitable for home freezing.
Provenance : EU
Nutrition guide
Nutritional Information (per 100g)
| Energy (kj): | 444 |
| Energy (kcal): | 105 |
| Fat (g): | 0.8 |
| Saturates (g): | 0.3 |
| Carbohydrates (g): | 0 |
| Sugars (g): | 0 |
| Protein (g): | 24.4 |
| Salt (g): | 0.13 |
Ingredients
Allergens
No allergens present.
Allergen Information
Whilst every care has been taken to ensure product information listed on the website is correct, products could occasionally be substituted with an alternative to ensure availability meaning that ingredient, allergen and nutritional information is liable to change.
Therefore, please always read the product label for ingredient, allergen and nutritional information before consuming any products and never rely solely on the information displayed on the website.
We regularly update our product information however we are unable to accept liability for any incorrect information. This does not affect your statutory rights.
If you have any product queries please feel free to contact our Customers Services team who will be happy to help.
This information may not be reproduced in any way without the prior consent of Campbells Prime Meat Ltd
How to cook
Instructions to be used as a guide only:
To cook a boned and rolled joint first allow it to come up to cool room temperature (1-2 hours outside of the refrigerator, depending on the warmth of your kitchen). Preheat the oven to 200c/400F/Gas Mk 6 (for fan ovens check the handbook but usually you need to reduce the heat by 20c) weigh the breast and calculate the cooking time based on allowing 18 minutes per 450g/1 pound plus and extra 20 minutes. Smear some butter over the skin of the turkey and season then put in a roasting pan and tent with foil. Cook the breast for the time you have calculated, basting once or twice during cooking, and uncover for the last 20-30 minutes to let the skin crisp up. As with a normal turkey, a boned and rolled joint will benefit from resting for 20 minutes or so before carving.
As the breast is likely to be stuffed with sausage meat we would very much recommend checking that the joint is cooked all the way through before carving. Use a meat thermometer (instant read thermometer) to check the internal temperature. After resting it should be around 75c (165F) though if you check it when you take it out of the oven it can be 5c (10F) lower as the internal temperature will continue to rise at it rests. If you don't have a thermometer then insert a thin, sharp knife into the centre of the roast, the tim should feel very hot and the juices from the roast should run clear.
All raw meat products must be cooked thoroughly until they are piping hot.
Packaging
Your meat order is kept cool in transit because we either use an insulated expanded polystyrene box, or a recyclable tough corrugated cardboard box which is foil lined and insulated with bubble wrap. Both boxes are leak-proof and sturdy.
To keep your delivery cool, it is packed along with specially designed ice packs. Our ice packs are made with a frozen water-based gel, which keeps the meat at the correct temperature for up to 48 hours. When the ice does melt, it stays as a gel, which prevents the delivery becoming wet.
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