Butter basted turkey breast with 12 stuffing balls
£22.00 (£15.72 per kg) (Serves 6 people) While stocks last
This seasonal item is only available to order for collection or delivery between 20/12/2016 to 24/12/2016 and 28/12/2016 to 31/12/2016
Boneless butter basted turkey breast with added water, garnsihed with a bacon lattice, parsley and black pepper. Includes 6 pork and plum stuffing balls and 6 sage and onion stuffing balls.
- Easy to carve
- Includes stuffing balls
- Requires cooking
- Suitable for freezing
- Weight: 1.4kg
- £15.72 per kg
- Serves 6
Turkey (69%), SAGE AND BUTTERED ONION SAUSAGEMEAT STUFFING (11%) (pork shoulder, pork belly, fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), onion, water, salt, sage, parsley, butter (milk), black pepper, yeast), STICKY PLUM SAUSAGEMEAT STUFFING (11%) (pork, prunes, plums, fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), water, salt, apple juice, black pepper, ginger, white pepper, clove, aniseed, cinnamon, nutmeg, preservatives sulphur dioxide and potassium sorbate, onion powder, fennel, acidity regulator citric acid, yeast), water, pork, butter (milk), salt, emulsifiers mono- and diglycerides of fatty acids, diphosphates, sodium polyphosphate and sodium triphosphate, black pepper, parsley, corn starch, sugar, antioxidants ascorbic acid and sodium ascorbate
|Typical values||per 100g edible portion||per 200g serving|
|- Saturates||2.9g||5.7 g|
|- Sugars||1.0g||2.1 g|
Typical values as prepared per edible portion. Contains 6 Servings
Cook thoroughly until the juices run clear and there is no pink meat. Cool left overs to room temperature, refrigerate within 2 hours, consume within 2 days.
Preheat oven. Remove the sleeve and film, and cover loosely with foil. Place the foil container on a baking tray in the centre of the preheated oven. Remove the foil for the last 15 minutes. Remove film and plastic insert tray from under the stuffing balls and return stuffing balls to the foil tray. Place tray containing stuffing balls on a baking tray in the centre shelf of oven 30 minutes before end of cooking time. Poultry is cooked if the juices run clear when the deepest part of the breast is pierced with a thin skewer. If the juices are pink continue cooking for a few minutes and retest. Once cooked cover with foil and allow to rest in a warm place for 15 minutes before carving. (Time 1hour 25 minutes Oven: 190�C, Fan: 170�C, Gas: Gas Mark gas 5)
|divider||Polyethylene Terephalate (PET)||No|
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