Waitrose Entertaining

Turkey Breast Joint with Plum Stuffing and a Plum GlazeTypical weight 1kg

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Turkey Breast Joint with Plum Stuffing and a Plum Glaze
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A turkey breast joint with a plum, spiced ginger and honey stuffing. Brined and covered with streaky bacon to retain all-important juices and moisture when roasting. Finished with a tangy plum glaze to add a touch of festive flavour.

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

PER 100g



Per Portion/A serving contains



18% RI


15.00 g


21% RI


6.00 g


30% RI


6.00 g


7% RI


1.16 g


19% RI

RI = % of your daily reference intake

INGREDIENTS: turkey breast (56%), Pork, plum, spiced ginger and honey stuffing (pork shoulder, pork belly, plum, ginger purée, rice flour, ginger, maize flour, honey, tapioca starch, salt, cane sugar, parsley, acidity regulator (sodium phosphates) star anise, maize starch, coarse black pepper, preservative (sodium metabisulphite) maize dextrose), bacon (pork, water, salt, preservative (sodium nitrate, sodium nitrite) antioxidant (sodium ascorbate), Plum Glaze (concentrated plum juice, water, sugar, cornflour, gelling agent (pectin), Stock baste (water, potato starch, chicken bones, salt, turkey, chicken fat), Ginger & Honey Butter (unsalted butter (milk), honey, ginger, sugar, ginger purée, white sugar, maize starch, sea salt, cracked black pepper, cane molasses).
Allergy Advice
For allergens see ingredients in bold.

Typical values as prepared. Contains 5 Servings

Typical valuesPER 100gA serving contains
Energy745kJ1489 kJ
Energy177kcal355 kcal
Fat7.5g15.0 g
Of which Saturates3.0g6.0 g
Carbohydrate9.3g18.6 g
Of which Sugars3.0g6.0 g
Fibre0.7 g
Protein18.0g36.0 g
Salt0.58g1.16 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. Place the foil container on a baking tray in the centre of the oven. For the final 5 minutes of cooking time add the plum glaze. 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 1hr 15 mins, Oven: 190°C, Fan: 170°C, Gas: Gas Mark gas 5)


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