Boneless Frozen Cajun Turkey Breast Roast

Thaw in Refrigerator (not at room temperature). Place unopened roast on a tray inrefrigerator 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.

Remove outer plastic netting and package. Refrigerate gravy packet until ready to use. Leave string netting on roast. 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. Additional basting is not necessary.

When you’re ready to cook, be sure to consult our roasting or grilling instructions.

Slow-Cooker: Place THAWED roast, skin side up, flat in8” diameter slow cooker. Add ½ cup water. Cover, cook on low 4 to 7½ hours to internal temperature of 170ºF as measured with a meat thermometer. After 4 hours, check temperature at center, ends and near top for food safety. Turkey must reach 140ºF within 4 hours.

Microwave: Place THAWED roast in microwave on a shallow microwave-safe tray. Microwave at 30% power for 30 minutes, turn roast over. Microwave an additional 20 to 30 minutes on 30% power. Remove from oven, wrap in foil, let stand 10 minutes. Check for doneness with a meat thermometer. Temperature in center of roast should be 165ºF to 170ºF. If roast is not done, continue cooking on 30% power checking temperature every 5 minutes. Remove netting and slice.

NOTE: Microwave ovens can vary due to wattage, age and line voltage. Time can also vary due to initial temperature of product, size and shape of product, and standing time. It is important to test for doneness using a meat thermometer.

Keep frozen

Unopened: Store in freezer, can be stored for up to 2 years

Storage of Leftovers: Refrigerate leftovers within 1 hour of eating. Use leftover turkey within 3 days.