Butter basted turkey breast with smoked bacon lattice
£30.00 (£15 per kg) (Serves 8 people) While stocks last
Hand-prepared to create a whole boneless turkey joint butter basted for extra succulence and flavour, and finished with a smoked bacon lattice.
- Easy to carve
- Requires cooking
- Suitable for freezing
- Weight: 2kg
- £15 per kg
- Serves 8
Turkey (85%), water, pork belly, butter (milk), salt, stablisers di-, tri- and polyphosphates, corn starch, emulsifiers mono- and diglycerides of fatty acids, sugar, antioxidant ascorbic acid, preservatives sodium nitrate and sodium nitrite, black pepper, parsley
|Typical values||per 100g edible portion||per 200g serving|
|- Saturates||2.5g||4.9 g|
|- Sugars||0.1g||0.2 g|
Typical values as prepared per edible portion. Contains 8 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 20 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 1 Hour 50 mins Oven: 190�C, Fan: 170�C, Gas: Gas Mark gas 5)
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