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Bone-in Turkey Breast - Jennie-O From USA

Pagkakilanlan ng produkto	T014
Sukat ng produkto	about 4 kilogram
Presyo ng produkto	5,800 Yen/Pack
Presyo ng bawat produkto	5,800 Yen
Mga nabenta na

Everybody wants the white meat, but everybody also wants the look and carving appeal of a whole turkey. This gives you both! Just the breast of the turkey, with the skin-on, it's even got the wings. Everything but the dark meat. There is a better yield from this part of the bird so these 8-10 pound breasts will feed 12-14 people.

Dimensions(about):.................27X22X20cm
Contains giblets:.......................No
Pop-up timer:.............................No
Aprox.Thaw Time:.....................48hrs～
Aprox.Roast Time:....................2.5hrs
Feeds:.........................................10-14
Frozen

How to Cheat at Turkey!
Get it on the table fast with a pressure cooker.

Sometimes you don't have hours to wait while your turkey roasts away in the oven. For example, maybe you were up a bit late drinking the night before, suddenly it's 11:30 and if you've got guests at 1:00! What to do???!! Well, The Meat Guy is here to tell you what to do. The example below is with our Bone-in Turkey Breast, but you can do this with any turkey small enough to fit in your pressure cooker. You know what else? You can even do this with a frozen or partially frozen bird, it will take about 75% longer to cook but it will still come out great.

	Step 1: Start with a turkey, or any type of bird, best if it's been dressed and cleaned, give it a name. I named this one "Pookie Bird".
	Step 2: Trim the extra skin from the neck-hole and make some space between the skin and the breast meat.
	Step 3: Stuff as much bacon as you possibly can into the space between the skin and the meat. Why? Because bacon is good, also turkey breast meat tends to get dry because there is not fat, the bacon melts as it cooks and all that fat keeps it juicy. We sell bacon, by the way, if you try and use bacon from some other source you will probably have some BIG problems so you should only use our bacon. If you want to go a step further you could probably even stuff some lard in there, that would be good I think.
	Step 4: Give "Pookie Bird", or whatever you've named your fowl, a rub down with some spices. Talk to it gently, tell it that you love it. I use our not-really-so-famous Almighty Spice, you should too!
	Step 5: Stuff it all into a pressure cooker, if you don't have a pressure cooker, go buy one, they are awesome. Put the part with the bacon sticking up so that gravity will help with the juicy-ness.
	Step 6: Add a glass of wine (or any liquid really) the best thing about wine is that you can open a bottle, use one glass for "Pookie Bird", and drink the rest! You could do the same with orange juice I suppose but it wouldn't be as much fun. You only need one cup, at most two, you're not making soup. If you want to really add some flavor throw in some onions, garlic, apples, herbs, maybe some barbecue sauce--we sell barbecue sauce, by the way. My pressure cooker has two settings, "I" and "II", I don't know what they mean but, given the choice, I always turn it up to eleven, you should too!
	Step 7: (wine's starting to hit me, can't count) Most instructions for pressure cookers say to turn your burner on high or medium until you build up a full head of steam. Don't do it! You might suddenly notice that there's no more wine in the bottle and you need to make a run to the conbini, then there's a line, and some new chocolates they didn't have last week, and by the time you get back, it has all gone to hell. Put the fire just a bit above low and wait, once it hits steam let it got for 45 minutes to an hour, then let it cool. Poke at "Pookie Bird" a time or two, the meat should be tender enough to pull away with your fingers, if not, put the lid back on and give it another go. Now you've got a fully cooked turkey, or bone-in breast, but it's not beautiful, not yet a centerpiece. Which is why we need one more step.
	Step 8: "SAY HELLO TO MY LITTLE FRIEND!!" To make "Pookie Bird" ready for company, you need to brown that skin. Hooray for the blow-torch! This will work better if you pop the turkey in the oven, on high, for about 15 minutes, but you can skip that if you want to and go straight for the burn. Just take the torch and start painting the bird with flames of love. Start in a spot that's less obvious because you need to find the right distance to hold the torch so that it browns without singing, then brown away. This works better if you brush down the "Pookie" with some olive first, even better yet if you mix a little honey into your olive oil. In a couple minutes you'll have something near perfection.
	Step 9: Lie. Lie to everyone, tell them you've been slaving over an oven, basting and tenting and basting some more to get this pookie perfect piece of perfection. Tell them it was your grandmothers recipe, passed down to you on here death bed, tell them that grandma always turned it up to eleven in the end. Serve with gravy. (note: the final photos here don't really show how nice this bird came out, that's because the photographer was drunk)

There you have it, a 4 hour cooking job done in an hour and a half. And best of all, you get to use a BLOW TORCH!! The world would be a better place if all of life's problems could be fixed with a blow torch.

Produkto na may kaugnayan sa isat-isa

Cranberry Sauce 397g: This is currently out of stock but new inventory will arrive Cranberry Sauce, just like mom used to make. And by "make" we mean, "take out of the can".
Dry
Oven Roasting Bag - Small Size (5 bags): A perfect, juicy turkey every time Just stick the bird in the bag, the bag in the oven and ooowalaaaa! - roasted turkey (you may or may not need to turn the oven on)
Suitable for turkeys up to 12 pounds, also great with roasts.
Size = 45cm W X 60cm L.
Comes with complete instruction and a handy closing tie, instructions are also on the next page...
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The Meat Guy's Stuffing Mix: The Meat Guy's Stuffing Mix – Perfect stuffing almost every time.
Everything you need to make perfect stuffing (also known as dressing). Two kinds of bread, sausage, and spices. Just add water and bake. Includes complete instructions...
Cook it and give me some fixin’s (Pick up at Shooters- Nagoya): We’ll take that turkey you just bought, stuff it, roast it, and load it up with two side dishes: 1. Shooters Special Mashed Potatoes and 2. Super Stuffing.
Your bird will be delivered, with loving care, into the hands of the fabulous chef team at Shooters, they will then put it through a vigorous work-out program so that it is fit to be the centerpiece of a really nice table in really nice home. You then stop by on the day of your choosing and pick it up...(more info)...
Surprise! 3 Kilos of MEAT!: A bunch of meat in a box is a great way to say "I love you" to yourself or someone you're just getting to know! This is a set of all of our odds and ends, there will be partial packs of sausages, a few patties, an occasional steak that was cut too big or too small, probably some kebabs, who knows!?! There will be at least 3 kilos of product and it will be worth way more than the price you are paying. Sorry, no special requests. That would ruin the SURPRISE!
Frozen
Meat Thermometer: It's not manly to use this on steaks, if you are grilling a steak, you should be able to tell if it's done just by poking at it. But for big meats, it's OK to use a thermometer. If you are cooking poultry, I highly recommend using a thermometer. This is obviously the best thermometer that you can buy in Japan. It's got a pokey end that goes inside the thing that you are cooking, and on the other end is a dial that shows you how hot it is inside the thing. It's also got some numbers on it
Dry
Oven Roasting Bag - Large Size (5 bags): A perfect, juicy turkey every time Just stick the bird in the bag, the bag in the oven and ooowalaaaa! - roasted turkey (you may or may not need to turn the oven on)
Suitable for turkeys 12 pounds and up, also great with roasts.
Size = 60cm W X 76cm L.
Comes with complete instruction and a handy closing tie, instructions are also on the next page...
Dry

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The Meat Guy
4-1-1 Hamada Cho, Minami-ku
Nagoya 457-0822 Japan
Tel: (052) 618-3705 Fax: (052) 618-3706