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Turkey Breast Roast

Turkey Breast Roast

A grab-n-go dinner

  • Gluten Free
  • Fully Cooked
  • All Breast Meat

Find this product in the deli section of your grocery store.

NUTRITION INFORMATION

Serving Size112 g

Calories120

Calories From Fat40

Total Fat4.0 g

Saturated Fat1.0 g

Trans Fat.0 g

Cholesterol50 mg

Sodium380 mg

Total Carbohydrates0 g

Dietary Fiber0 g

Sugars0 g

Protein22 g

Vitamin A0%

Vitamin C2%

Iron2%

Calcium0%

Ingredients

Split Turkey Breast With Ribs, Portion Of Wing Meat And Neck Skin Contains Up To 15% Solution Of Water, Salt, Modified Food Starch, Sodium Phosphate.

Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.

COOKING INSTRUCTIONS

  • BASIC COOKING INSTRUCTIONS:

    We recommend thawing before cooking. Thaw at least 48 hours in refrigerator OR at least 7-9 hours in cold water. Change water frequently. DO NOT thaw at room temperature. Refrigerate or cook after thawing. To reduce sticking spray baking pans or rotisserie baskets with cooking spray.
  • COMBINATION OVEN:

    Preheat combination oven to 320°F. Remove turkey breast from package, drain off and discard any excess liquid on thawed pieces. Reposition skin over uncovered turkey on thawed pieces for even cooking. Place breasts skin side up on large sprayed shallow baking pan so the units do not touch. (Approx. 6 fit on a full sheet pan. ) Cook frozen product for 1 hour and 20 minutes, or thawed product for 1 hour AND until internal temperature reaches 165°F. as measured by a meat thermometer in the thickest area of the meat. Remove from oven.
  • ROTISSERIE OVEN:

    Preheat rotisserie oven to 325°F. Remove turkey breast from package, drain off and discard any excess liquid on thawed pieces. Reposition skin over uncovered turkey on thawed pieces for even cooking. Place breasts skin side up in sprayed rotisserie baskets so the units do not touch. Cook frozen product for 1 hour and 50 minutes, or thawed product for 1 hour and 25 minutes AND until internal temperature reaches 165°F. as measured by a meat thermometer in the thickest area of the me