Please note: this joint has a best before date of January 2025.
British bronze turkey, slow cooked for flavour
British bronze turkey breast joint, slow-cooked to perfection for a deliciously tender roast. Enjoy the rich flavour of free-range British bronze turkey with this slow-cooked joint. Serve with seasonal vegatables and festive sides for a convenient and tasty meal.
| Typical per 100g |
| Energy: 617 kJ/146 kcal |
| Fat: 2.76g, of which Saturates: 1.2g |
| Carbohydrate: 0g, of which Sugars: 0.16g |
| Fibre: 0.56g |
| Protein: 27.5g |
| Salt: 0.7g |
500g
Heating guidelines from defrosted: 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.
At least 30 minutes before cooking, preheat oven to 180°C / 160°C fan / gas mark 4.
Carefully open the bag and remove the joint, discard the liquid. Place the joint, skin side up into a neat fitting, shallow roasting tin then add approx 100 ml of light chicken stock, do not cover. Heat in the centre of the preheated oven for 35-45 minutes until the meat has heated through fully.
When piping hot throughout removed the turkey from the oven and rest somewhere warm for at least 15 minutes.
You must ensure that the meat has maintained a core temperature of at least 65°C for a minimum of 10 minutes.
To ensure the turkey is heated fully throughout use a digital meat thermometer, or pierce at the thickest parts of the breast with a skewer. The juices must run clear.
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.
800g
Heating guidelines from defrosted: carefully open the bag and remove the joint, discard the liquid. Place the joint into a neat fitting, shallow roasting tin, skin side up and add approx. 100 - 150ml of light chicken stock. 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. At least 30 minutes before cooking preheat the oven to 180°C / 160°C fan / gas mark 4. We recommend not to cover the joint with tin foil as this results in a steamed skin rather than an oven roasted one. Heat in the centre of the preheated oven for 50 - 55 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 meat has reached 65°C. You must then 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 ensure the turkey is heated fully throughout use a digital meat thermometer, or pierce at the thickest parts of the breast with a skewer. The juices must run clear. If the timer has popped prior to the guide removed the turkey from the oven and rest somewhere warm.You must ensure that the meat has maintained a core temperature of at least 65°C for a minimum of 10 minutes. Once the joint is piping hot throughout allow to stand at room temperature for at least 20 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.
Supplied frozen
British
High in protein
Lean & tasty
download 500g cooking
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