JENNIE-O® Slow Roasted Dark Turkey
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It doesn’t get more tender than our all-natural* slow roasted dark turkey. Perfect for comfort foods like a savory stew or over mashed potatoes, or exciting finger foods like sliders and tacos. Take home slow roasted dark turkey from the deli section and dinner is served. Find this product in the deli section of your grocery store.
*Minimally processed, no artificial ingredients.
Disclaimer:
*Promotions, product information and
packaging are subject to change. Please refer to the packaging on store shelves for the most
up-to-date information.
Nutrition Facts
servings per container
Serving size
(84g)
| Amount Per Serving | |
|---|---|
| Calories | 130 |
| % Daily Value* | ||
|---|---|---|
| Total Fat 9g | 12% | |
| Saturated Fat 2g | 0% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat | ||
| Cholesterol 60mg | 20% | |
| Sodium 420mg | 18% | |
| Total Carbohydrate 1g | 0% | |
| Dietary Fiber 0g | 0% | |
| Total Sugars 1g | ||
| Includes 1g added sugars | 2% | |
| Protein 13g | ||
| Calcium 0mg | 0% | |
| Iron 0.6mg | 4% | |
| Potassium 190mg | 4% | |
| Vitamin D 0mcg | 0% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: Dark Turkey, Water, Contains 2% Or Less Rice Starch, Salt, Sugar, Baking Soda, Pepper.
Foodservice Combination Oven:
Preheat combination oven to 320°F.
Remove from package and place turkey skin side up in medium shallow baking pan.
Add 1/2 cup water to the pan.
Cook until internal temperature reaches 165°F.
Verify 165°F internal temperature as measured by a meat thermometer in the thickest part of the meat.
Remove pot roast from oven.
Using tongs, separate into two units.
Transfer each unit into a rotisserie dome.
Foodservice Rotisserie Oven:
Preheat rotisserie oven to 325°F.
Remove from package and place turkey skin side up in medium shallow baking pan.
Place in sprayed rotisserie baskets.
Cook until internal temperature reaches 165°F.
Verify 165°F internal temperature as measured by a meat thermometer in the thickest part of the meat.
Remove pot roast from oven.
Using tongs, separate into two units.
Transfer each unit into a rotisserie dome.
