JENNIE-O® Split Turkey Breasts
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Split Turkey Breasts are great on the grill, and they can go in a slow cooker or oven too! Fresh turkey adds a lean twist to stir fries, skillets, and a wide variety of dishes! You can season and prep these breasts how you like so they’re good any season! Find this product in the refrigerated or frozen section of your grocery store.
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
(112g)
| Amount Per Serving | |
|---|---|
| Calories | 130 |
| % Daily Value* | ||
|---|---|---|
| Total Fat 4g | 6% | |
| Saturated Fat 1g | 5% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat | ||
| Cholesterol 55mg | 18% | |
| Sodium 260mg | 11% | |
| Total Carbohydrate 1g | 0% | |
| Dietary Fiber 0g | 0% | |
| Total Sugars 1g | ||
| Includes added sugars | ||
| Protein 24g | ||
| Calcium | 0% | |
| Iron | 4% | |
| Vitamin A | 0% | |
| Vitamin C | 2% | |
* 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: Split Turkey Breasts With Portion of Rib And Wing Meat Containing Up To 7% Of A Solution Of Water, Potassium Lactate, Dextrose, Salt, Sodium Diacetate, Flavoring.
Consumer Oven:
Preheat oven to 325°F.
Place breast on shallow baking pan.
Cook breast approximately 2 hours and10 minutes.
Always cook to well-done, 170°F as measured by a meat thermometer inserted into the thickest portion of the meat.
Slow Cooker:
Place split breast in slow cooker.
Add 1/2 cup water.
Turn slow cooker on high and cook 3 hours and 30 minutes.
Always cook to well-done, 170°F as measured by a meat thermometer inserted into the thickest portion of meat.
Consumer Gas Grill:
Preheat grill to medium heat (approximately 350°F).
Place breast on grill skin side up and grill with indirect heat for approximately 1 hour and 30 minutes.
Always cook to well-done, 170°F as measured by a meat thermometer inserted into the thickest portion of the meat.
