Product description
Free-range British turkey in a boneless joint that's delicious, succulent and easy to carve. Enjoy the convenience, as well as the taste this tender joint offers to make your family feast that much easier.
NUTRITIONAL INFORMATION
| Typical per 100g |
| Energy: 442 kJ/104 kcal |
| Fat: 1g, of which Saturates: 0g |
| Carbohydrate: 0.2g, of which Sugars: 0.2g |
| Fibre: 0g |
| Protein: 25.2g |
| Salt: 0.18g |
HOW TO STORE
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
COOKING INSTRUCTIONS
Cooking guidelines from defrosted: remove all packaging.
Make sure the joint is fully defrosted prior to cooking. If you have a meat thermometer, probe to check the thickest part of the breast is above 0°C before allowing it to reach room temperature. Pat dry with kitchen paper.
Weigh the joint to calculate the cooking time required as it may be slightly heavier than weight stipulated.
At least 30 minutes before cooking preheat the oven to 180°C / 160°C fan / gas mark 4. Place the breast skin side up onto a baking tray, add a cup of water, then brush with butter and season with salt & pepper.
Cook the turkey in the centre of the preheated oven for 65 - 70 minutes. Check regularly as the timer may pop prior to the guide on timings. The pop-up timer we've inserted in the breast will pop up when the bird has reached 65°C. When the timer has popped removed the turkey from the oven and rest somewhere warm for at least 30 minutes, ideally longer.
You must ensure that the thickest part of the breast has maintained a core temperature of at least 65°C for a minimum of 10 minutes. To check the turkey is cooked & piping hot throughout use a digital meat thermometer, or pierce at the thickest parts of the breast with a skewer. The juices must run clear.
Once the joint is cooked & piping hot throughout allow to stand at room temperature for at least 30 minutes. Don't cover it, it won't go cold, and the juices will settle in the meat. Once fully rested, carve into thin slices for serving.
Ensure product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.
