Gluten Free
No Added Hormones or Steroids
American Humane Certified™
Ingredients
Turkey Breast. Contains up to 20% of a solution of Water, Contains 2% or less of Salt, Dextrose, Natural Flavor, Modified Food Starch, Sodium Phosphate to enhance tenderness and juiciness.
Serving Size
4oz. (112 g)
Servings per container
10
Thaw in Refrigerator (not at room temperature). Place unopened roast on a tray in refrigerator for 1½ to 2 days, or until thawed.
To thaw faster, place unopened roast in cold tap water for 3 to 5 hours. Change water every 30 minutes to keep turkey cold. When thawed, keep in refrigerator until ready to cook. Cook within four days of thawing.
Preparing the Breast Roast:
- Preheat oven to 325°F and remove roast from wrapper.
- Leave inner string netting on (this holds the roast together during roasting). Refrigerate gravy packet until ready to use. Drain juices and lightly pat with paper towels.
- Lift string netting and shift position on roast to make removal easier after cooking.
- Cover roast with non-stick cooking spray. No need for additional basting.
- Roast uncovered to a minimum internal temperature of 165°F in the center. Roasting time varies if covered or placed in an oven cooking bag.
- For ease of net removal and carving, wrap in foil and let stand for 10 minutes. Slice the roast, heat the gravy per packet directions, and serve.
NOTE: It is very important to wrap in foil to help remove netting, since it may be difficult to shift string netting prior to roasting from frozen.
Cook Time Guide:
Thawed (40°F):
3 lbs: 1¾ to 2 hrs | 4.75 lbs: 2¾ to 3 hrs
Frozen (0°F):
3 lbs: 2½ to 3 hrs | 4.75 lbs: 3 ¼ to 3 ½ hrs
Gravy Packet:
- Pour turkey juices into measuring cup. Remove all fat except 2T. Add water to make 1-3/4 cups liquid (10 oz. packet*)
- Combine liquid and contents of packet. Stirring constantly, heat to boiling. Simmer 3 to 5 min, stirring as needed.
- Add 1 or 2 of the following to cooked gravy, if desired: ¼ cup sherry; 1/3 cup sour cream; 2 tablespoons chopped parsley; 2-ounce can mushrooms, drained; ½ cup chopped celery or 1/3 cup chopped green onion, sautéed
Yield: 2-2/3 cups of gravy (10 oz packet).
The boneless breast can be cooked either thawed or frozen. If cooking thawed, thaw in the refrigerator for 1½–2 days or in cold water for 3–5 hours, changing the water frequently. If cooking from frozen, follow the frozen cooking time below.
- Remove the outer wrapper. Leave the inner string netting on to hold the boneless breast together during cooking.
- Remove and refrigerate the gravy packet. To help locate it without puncturing it, make a small slit in the wrapper and open slightly. If cooking from frozen, loosen the gravy packet by placing the breast side down on a microwave-safe tray and microwaving on High for 1–2 minutes, or run water over the breast until the packet can be removed.
- If thawed, drain any juices and pat the breast dry. For easier net removal after cooking, lift and shift the string netting slightly.
- Spray the bottom of the slow cooker with cooking spray. Place the boneless breast white-meat side up in the slow cooker.
- Add ½ cup liquid, such as water, broth, or dry wine.
- Cook covered:
Thawed: Low for up to 8 hours or High for up to 4 hours.
Frozen: High for up to 6 hours; the center must reach a minimum internal temperature of 165°F within 4 hours. - Cook until the center reaches a minimum internal temperature of 165°F.
- Remove from the slow cooker and let stand for 10 minutes before carving.
