Stuffed turkey breast with a pork, onion and sage stuffing
£24.00 (£16 per kg) (Serves 6 people) While stocks last
Brined boneless turkey breast joint with added water, stuffed with pork, buttered onion and sage stuffing and finished with a bacon lattice and black pepper.
- Easy to carve
- Ready stuffed
- Requires cooking
- Suitable for freezing
- Weight: 1.5kg
- £16 per kg
- Serves 6
Turkey (71%), water, pork, pork shoulder, pork belly, FORTIFIED WHEAT FLOUR (wheat flour, calcium carbonate, iron, niacin, thiamin), onion, salt, chicken stock, potato starch, black pepper, sage, parsley, chicken fat, butter (milk), anti-oxidant rosemary extract, yeast, preservative sodium nitrate and sodium nitrite, antioxidant sodium ascorbate
|Typical values||per 100g edible portion||per 200g serving|
|- Saturates||1.3g||2.7 g|
|- Sugars||0.4g||0.7 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. 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 1hr 55 mins Oven: 190�C, Fan: 170�C, Gas: Gas Mark gas 5)
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