Bone & Rolled Turkey Breast Roasts (Order minimum 5 days in advance)

Bone and Rolled Turkey Breast

Boneless turkey breast rolled and prepared as a compact roast for Christmas, entertaining or a traditional roast dinner. Choose a 1.5kg, 2kg, 3kg or 4kg roast.

Order it plain or select Fruity, Fig & Pistachio, Sage & Onion, or Apple & Rosemary (gluten-free) stuffing.

This product must be ordered at least five days before pickup or delivery to help ensure availability.

Boneless turkey breast rolled. Stuffed or plain

• Plain
• Fruity
• Fig and Pistachio
• Sage and onion
• Apple and rosemary ( GLUTEN FREE)

Storage

• Keep refrigerated at 5°C or below and use by the date shown on the packaging. Store the raw roast sealed and on the bottom shelf of the refrigerator, separated from cooked and ready-to-eat food.
• To freeze, place the unopened roast in the freezer at −18°C or colder before its use-by date. Thaw completely in the refrigerator before cooking. Do not thaw at room temperature. Once thawed, keep refrigerated and cook promptly. If the product was previously frozen, follow the label and do not refreeze unless advised by the butcher.
• Refrigerate cooked turkey within two hours. Store leftovers in small covered containers, consume within three days, or freeze in portions. Defrost frozen leftovers in the refrigerator and reheat until steaming hot throughout.

Roasting guide

1. Thaw the roast completely in the refrigerator if frozen.
2. Remove the roast from its outer packaging. Leave butcher’s string or cooking netting in place unless the label instructs otherwise.
3. Preheat a conventional oven to 160–170°C.
4. Place the roast in a roasting tray and cook for approximately 45 minutes per kilogram.
5. Start checking the internal temperature near the estimated finishing time. Insert a clean probe thermometer into the thickest centre of the turkey. For a stuffed roast, also check the centre of the stuffing.
6. Continue cooking until both the turkey and stuffing reach at least 74°C. For simple customer instructions, a target of 75°C in the centre provides a practical safety margin.
7. Rest for approximately 15 minutes before removing the netting and carving.