Meet consumer demand for free-from additives by serving turkey raised with No Antibiotics Ever and on a 100% vegetarian diet with no animal by-products. Fully cooked, traditional turkey breast made with whole muscle turkey breast meat. This skin-on turkey breast offers a home-style taste and appearance when browned without the time and labor of a raw roast. No binders added. This lower sodium product is ideal for sandwiches, center of the plate, and salad applications. Our unique packaging eliminates the use of a knife to open the master case. Certified Gluten-Free. Our turkeys are hatched, raised and harvested in the USA with high standards of animal care on independent family farms. Top-9 Allergen Free: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. U.S. Food and Drug Administration, Food Allergies, January 6, 2025
Features & Benefits
- Meet The Increasing Demand For Proteins Raised Responsibly And With No Antibiotics Ever
- Fully Cooked And Ready To Use Provides Consistency For Your Menu Applications
- Premium Quality 2-3 Whole Muscle Breast Lobes Deliver Superior Taste And Texture
- Skin-On Turkey Breast Great For Browning Or Signature Rubs Or Glazing
- No Added Starches Or Binders Makes This Product Ideal For Carving Or Thick Slicing
- Oven Roasted For Traditional Turkey Flavor
- Meet The Needs Of Patrons Who Are Gluten Intolerant With Proteins That Are Certified Gluten Free By The Gluten-Free Certification Organization
Preparation & Cooking Instructions
Fully cooked and ready to serve. For best results, slice in direction of dotted line on package.
Convection oven to brown: Preheat oven to 325°F. Remove breast from clear and printed bag. Wrap breast in foil and place in pan. Bake @325°F until desired exterior color is obtained.
Conventional oven to brown: Preheat oven to 350°F. Remove breast from clear and printed bag. Wrap breast in foil and place in pan. Bake @350°F, until desired exterior color is obtained. If more browning is desired open foil till desired exterior color is obtained.