Waitrose Entertaining

Free Range Stuffed Turkey Breast with Pork, Shallot & Herb Stuffing and a Bacon LatticeTypical weight 0.95kg

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Free Range Stuffed Turkey Breast with Pork, Shallot & Herb Stuffing and a Bacon Lattice
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Free range turkey breast filled with a pork, shallot and herb stuffing, and topped with a bacon lattice. Our white-feathered free range Plumpie turkeys are bred for their succulent and flavoursome breast meat.

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

PER 100g



Per Portion/PER 200g SERVING



18% RI


15.70 g


22% RI


5.50 g


28% RI


1.30 g


1% RI


1.14 g


19% RI

RI = % of your daily reference intake

INGREDIENTS: turkey breast (69%), pork belly, pork shoulder, water, fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), shallots, salt, parsley, bay leaf, thyme, sage, black pepper, preservatives (sodium metabisulphite, sodium nitrate, sodium nitrite), yeast, antioxidant (sodium ascorbate).

Allergy Advice
For allergens, including cereals containing gluten, see ingredients in bold.

Typical values as prepared. Contains 4 Servings

Typical valuesPER 100gPER 200g SERVING
Energy769kJ1538 kJ
Energy183kcal367 kcal
Fat7.8g15.7 g
Of which Saturates2.7g5.5 g
Carbohydrate3.0g6.0 g
Of which Sugars0.7g1.3 g
Fibre1.0g2.0 g
Protein24.7g49.5 g
Salt0.57g1.14 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 15 minutes of cooking. Cook 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 1 hour, Oven: 190°C, Fan: 170°C, Gas: Gas Mark gas 5)


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