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All about TMG International K.K.

Turkey Breast +/- 700g Size

Turkey Breast +/- 700g Size
Product ID T008
Size +/- 700 gm
Price 2,980 Yen/pc
Approx. cost per unit 2,980 Yen
5 Stars (1 Reviews)
  • Turkey Breast +/- 700g Size



No more fighting over who gets the white meat. Boneless and skinless. These are super high quality breasts - very nice size and shape, about a D or C cup I'd say - depending on the size of your hands.


+/- 700g






To The Meat Guy

Subject:re:meat order for thanksgiving
Thank you very much for the meat order you sent us.
Everyone loved the turkey, chicken and the kebabs! My American and Japanese friends were really amazed with the quality and particularly the flavors of the crocodile and ostrich kebabs.
Here are some photos of the spread of food we had.
The turkey is hidden a bit with the fruit and nut stuffing/marinade I made, it kept the turkey very juicy.
Recipe for it is below.

【Turkey stuffing/marinade】

《serves 10 to 12》
Two fresh turkey breasts or a whole turkey
1 bottle dry white wine
2 carrots,coarsely chopped
2 ribs celery, coarsely chopped
3 tablespoons corn starch
2/3 cup of almonds
12 whole pitted prunes, halved
12 dried apricots, halved
1 cup dark raisins
1/2 cup dried currants
2 tart cooking apples, unpeeled, cored, cut into 1/4-inch pieces
2 large onions, coarsely cut
2 teaspoons vegetable oil
2/3 cup whole cashews, unsalted
2 cups fresh cranberries
1teaspoon ground cloves
1teaspoon ground cinnamon
1teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 teaspoon finely chopped fresh parsley
coarse salt and freshly ground pepper

Roasted Turkey Breast


You will need;
Turkey breast.....1pc
Cranberry sauce.....1/2can
Olive oil
Our stuffing mix
Almighty spice
Blender
Kebab skewers
Pop-up timer
Roaster Oven

1. Gather around some company. Turkeys get lonely, you should always plan a feast when cooking up turkey meat. You'll need some starches, some sweets, some green stuff. Get it all together.


2. Tenderly lay out your breast and prepare it for the sacrifice.


3. Splay out the breast. Lay you knife flat, leaving about 5mm on the bottom, and cut it open into one big sheet.


4. Now prepare the sweet, sweet edible silicon replacement that we will use to pump this breast up. In a blender, throw in some of our stuffing mix, some olive oil, and about a half can of cranberry sauce.


5. You may need to force it all down into the blender to get it all chopped up, but it should then look like this...not tasty looking at this point.


6. Now, lovingly spread it all over that breast. As always, whenever touching meat, this is a good time to whistle. It calms the meat and makes for less awkwardness should someone walk in on you.


7. Roll it all back up, not too tight, you don't want your stuffing to be forced out. Then gently slide some kebab skewers through the roll to hold it all together. Finally, rub a bit more olive oil and spice (Almighty Spice) on the top.


8. At this point, the breast is ready for some hot, hot lovin'! It needs heat, about 180C worth, for an hour or two. After the first few months at least, man cannot live by breast alone. Thus pick out a few side dishes and make them all supplicate themselves to the heat source of your choice. In this case, a Roaster Oven.


9. There are many ways to tell if your feast is ready. But pop-up timers are an easy one, and it just so happens that we offer them for sale.


The timer will look like this:


10. Next, let the breast rest. It's worked hard and needs some time to recover. no less than 10 minutes, 20 - 30 is better. This will allow the juices to re-align themselves, much like impotent dictatorships following the Cold War. However in you kitchen, you'll be able to reign in the blood-loss and the waiting makes for a more succulent breast.


11. Carve it on up! If you've done well, or even if you've only done it half-ass, you will be rewarded with a spirally, meaty, masterpiece.

12. This really was not that much work, it didn't cost much either, so to overcome your guilt, you should serve this on some sort of big wooden plank raised up off the floor. There should be fire, captured on a stick, plates and utensils that peasants can wash later, and plenty of God's inebrious nectar straight from the bottle.


Of course, if you've done everything to perfection, dirty little street urchins will invade you house and try and steal your turkey. Really bad "Yo Mama" jokes will usually drive them away...

Happy Turkey Hunting!
The next time I make this I might do a couple things differently:

Rub a bit of salt on the breast once it is all spayed out. This will extract some protein and make it all stick together a bit better. A bit of pounding with a meat mallet would do the same thing.
It would probably be better to turn the bread portion of the stuffing into crumbs and then mix in the liquid. This would make it a little dryer so it sucks up more of the turkey juices.
I'd drink more wine. I've never seen a recipe that couldn't be improved by the cook drinking more wine.





This takes about a day to thaw in the refrigerator.
If you're in a hurry you can put the meat in a second air tight bag and thaw it in ice cold water. It takes about an hour to thaw.



Frozen


---------------------------------
Labeling Information: (specifications and ingredients sometimes change so the product you receive may be slightly different)
Ingredients: Turkey
Contents: +/-700g
Handling: Keep frozen at -18 degrees C
Origin: USA or Poland
---------------------------------



NO/X = does not contain / 含まれない
YES/O  = does contain
/含まれる


Product Reviews

Ranking Review Image
5 Stars These turkey breasts are great! I "roast" them in a crock pot with lemon juice, rosemary, garlic, sage, salt & pepper, and a bit of dijon mustard - YUMMY. Then I cut it up and put in on salads. So, good and so easy! review