Gluten Free
No Added Hormones or Steroids
American Humane Certified™
Ingredients
Turkey, Water, Contains 2% or Less of Salt, Dextrose, Sugar, Natural Flavor, Modified Food Startch, Sodium Phosphate for Tenderness and Juiciness.
Serving Size
4 oz. (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.
