Turkey Breast (700g)
| SKU | T080 |
|---|---|
| CONTENTS | 700.00g |
| UNIT PRICE | ￥570 / per 100g |
| Country of origin | US |
| RAW MATERIALS | Turkey |
| PACKAGING AND HANDLING | Keep Frozen at -18 degrees C |
| Egg | Milk | Wheat | Nut | Buckwheat | Shrimp | Crab |
|---|---|---|---|---|---|---|
| - | - | - | - | - | - | - |
Leave a note (Date/Time Slot) in the comment section WHEN ORDERING.
Description
No more fighting over who gets the white meat. Boneless and skinless.
| Size in kg | 700g |
| Feeds (based on 1 pound / 450g per person) | 1-3 people |
| Country of Origin | USA |
| Shipping Method | Frozen only |
| Cooked? | No |
| Thawing in Fridge (depending on the fridge) | 1 day |
| Thawing in Water | 2h |
| Giblets (can be used for gravy) | No |
| Pop-Up Timer | No |
| Approx. Roasting Time (Stuffing) - depends on many factors. Please check with a thermometer! | 160 degrees celcius 45Min-1h |
| Approx. Roasting Time (No Stuffing) - depends on many factors. Please check with a thermometer! | 160 degrees celcius 45Min-1h |
| Dimensions (may vary in proportion) | 23.5cm x10.5cm x8cm |
SERVING SUGGESTION
These are great for a healthy dinner. You can prepare them any way you like. They can be slow-cooked, fried, smoked or grilled. We would recommend roasting them because it's the easiest.
1. Thaw turkey breasts in the fridge or in ice water before cooking.
2. Preheat oven to 180C and prepare marinade in the meantime.
3. For the marinade, combine mustard, vinegar, your favorite herbs, salt and pepper, garlic, smoked paprika and olive oil in a bowl and rub it all over the turkey.
4. Refrigerate to marinate at least 1 hr before roasting. (The longer you marinate that bird, the better it gets!)
5. Place the turkey breast into a baking pan and roast for 45 minutes up to one hour until the skin gets golden brown.
6. Let it stand a few minutes and serve with roasted veggies. Done!
Thawing
The thawing time depends on many factors such as size, weight, packaging and type of meat. Please refer to our thawing chart ≫here≪
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Canadian Thanksgivingcanuck2023/10/23Great for Thanksgiving dinner. Prepared it per The Meat Guy's instructions and we ate the entire turkey in one sitting. Will definitely order again!
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Great turkey breastFatdan2023/10/17Gender: MaleI’ve been eating lots of turkey breast lately to get a bit more protein in my diet and I’ve been buying turkey breasts on Amazon and Nisshin etc but this one I think is the best quality. It’s a bit more expensive than the others I’ve tried, but it defrosted really nicely and it wasn’t stringy like some others I’ve tried . I salted it overnight and put it in a sous vide at 55 degrees for about 4 hours. It comes out pink and tender, really delicious. I use it in salads and sandwiches or on its own for a snack instead of chips.
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Saved the Christmas dinnerGuest2022/01/09We couldn't fit a whole turkey in the oven as our Japanese oven is too small, so we opted for turkey breast which worked great!
Even though it was frozen it came out great! Texture was nice and tender and the flavor was just like we normally have it with a whole turkey!
Opted for thawing it in the fridge for two days, heat it in the oven until internal temperature reached 65°C and let it rest in foil at which point it should end up at 68°C. This gave an excellent result! -
Fantastic fix when you can't get the whole birdRichard Smith2021/12/23With ovens in Japan being on the (much) smaller side and the oven function not really being the main function to begin with, these are fantastic for a small number of people. Cooked it up with the spices recommended and it was great.
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Great Turkey Breast!C. J.2019/09/12These things are great for holidays or even just when you want good turkey sandwhiches. Thaw in the fridge, then put in a ziplock bag with about 2 tablespoons of salt and 2 or 3 cups of water. Leave 12 hours in the fridge to brine. Pull out and cook in the InstantPot for 20-25 minutes on high and it will be heavenly.
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-Guest2017/10/18These 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!
