Waitrose Entertaining

Bronze Feathered Free Range Turkey Breast with Bacon and Black Pepper SprinkleTypical weight 1.5kg

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Bronze Feathered Free Range Turkey Breast with Bacon and Black Pepper Sprinkle
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Bronze feathered free range turkey breast joint basted with stock and wrapped in streaky bacon to complement the flavour and succulence of the meat.

Our Christmas turkeys are guaranteed to stay fresh until Boxing Day.

PER 100g



Per Portion/PER 200g SERVING



18% RI


12.20 g


17% RI


3.50 g


18% RI




<1% RI


0.58 g


10% RI

RI = % of your daily reference intake

INGREDIENTS: turkey breast (91%), water, pork, turkey stock (chicken stock [water, chicken bones, salt], turkey, chicken fat, chicken extract [water, chicken bones, salt], salt, water), black pepper, potato starch, salt, preservatives (sodium nitrate, sodium nitrite), antioxidant (sodium ascorbate).

Typical values as prepared. Contains 6 Servings

Typical valuesPER 100gPER 200g SERVING
Energy736kJ1471 kJ
Energy175kcal350 kcal
Fat6.1g12.2 g
Of which Saturates1.8g3.5 g
Carbohydrate1.4g2.9 g
Of which Sugars<0.5g g
Of which Sugars<0.5gg
Fibre1.0g2.0 g
Protein28.1g56.2 g
Salt0.29g0.58 g

Origin Information

  • Ireland


  • WARNING: Although every care has been taken to remove bones, some may remain


  • This product contains Additives
  • This product contains Antioxidants
  • This product contains Preservatives

Oven cook

Preheat oven. Remove the sleeve and film. Cover loosely with foil and place the foil container on a baking tray in the centre of the oven. Remove the foil and baste the turkey with the juices, return to the oven without covering for the last 20 minutes of cooking. Cook the turkey thoroughly until 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. Due to the bacon lattice, the meat may have a light pink colour directly underneath the bacon however the meat is safe to eat. Once cooked, cover with foil and allow to rest for 15 minutes before carving. Cool leftovers to room temperature, refrigerate within 2 hours, consume within 2 days. (Time 1hr 30 minutes, Oven: 190°C, Fan: 170°C, Gas: Gas Mark 5)


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