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Market Pantry Turkey, Basted, Breast
Market Pantry Turkey, Basted, Breast
per lb
About
Ingredients
Turkey Breast Solution Ingredients: Turkey Broth, Salt, Sugar, Sodium Phosphates, Flavoring, Gravy Packet Ingredients: Water, Corn Starch, Sweet Whey Solids, Hydrolyzed Corn and Soy Protein (with Dry Yeast, Soy Flour, Thiamine Hydrochloride, Corn Syrup Solids, Disodium Inosinate, Disodium Guanylate), Wheat Flour, Salt, Modified Food Starch, Caramel Color, Calcium Caseinate, Chicken Fat, Onion Powder, Paprika, Xanthan Gum, Dicalcium Phosphate, and Flavorings
Directions
Needs to be fully cooked. Keep frozen. Store: Store turkey frozen at 0 degrees F or refrigerate at 28 to 36 degrees F for 1 to 2 days. Thawing Directions: Refrigerator - thaw in unopened wrapper, breast-side up, on a rimmed tray 2 to 3 days. A thawed turkey can remain in the refrigerator 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen. Cold Water - thaw in unopened wrapper in a sink with cold water. Change water frequently to keep surface of turkey cold. Allow about 30 minutes per pound to thaw. Refrigerate after thawing. Wash hands, cooking utensils, the sink and anything lese that comes in contact with raw turkey and its juices with soap and water. Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. Cooking Directions: turkey needs to be fully cooked. Oven: 1. Heat oven to 325 degrees F. Place thawed turkey in shallow roasting pan. Brush with 2 tbsp. melted butter; salt and pepper to taste. Set gravy packet aside. 2. Roast 325 degrees F according to chart until meat thermometer inserted into the thickest part of the breast reaches 165 degrees F. Juices should run clear and skin should be golden brown. Baste with dripping several times. 3. Let stand 15 minutes before carving. Tent with foil to keep warm. Approximate time to roast a thawed turkey at 325 degrees F. 4 to 7 pounds: 2-1/4 to 2-3/4 hours cooking time. 7 to 9 pounds: 3-1/4 to 3-3/4 hours cooking time. Appliances may vary; adjust cooking times accordingly. Refrigerate or discard leftovers immediately. Turkey Gravy: Makes about 2-1/2 cups gravy. 1. Add 2 cups water to turkey drippings in medium saucepan. Stir in contents of gravy packet; mix well. 2. Bring to a boil over medium heat, stirring frequently. Boil, stirring constantly, about 1 minute until gravy thickens.
Warnings
Contains milk, soy and wheat.
About
Ingredients
Turkey Breast Solution Ingredients: Turkey Broth, Salt, Sugar, Sodium Phosphates, Flavoring, Gravy Packet Ingredients: Water, Corn Starch, Sweet Whey Solids, Hydrolyzed Corn and Soy Protein (with Dry Yeast, Soy Flour, Thiamine Hydrochloride, Corn Syrup Solids, Disodium Inosinate, Disodium Guanylate), Wheat Flour, Salt, Modified Food Starch, Caramel Color, Calcium Caseinate, Chicken Fat, Onion Powder, Paprika, Xanthan Gum, Dicalcium Phosphate, and Flavorings
Directions
Needs to be fully cooked. Keep frozen. Store: Store turkey frozen at 0 degrees F or refrigerate at 28 to 36 degrees F for 1 to 2 days. Thawing Directions: Refrigerator - thaw in unopened wrapper, breast-side up, on a rimmed tray 2 to 3 days. A thawed turkey can remain in the refrigerator 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen. Cold Water - thaw in unopened wrapper in a sink with cold water. Change water frequently to keep surface of turkey cold. Allow about 30 minutes per pound to thaw. Refrigerate after thawing. Wash hands, cooking utensils, the sink and anything lese that comes in contact with raw turkey and its juices with soap and water. Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. Cooking Directions: turkey needs to be fully cooked. Oven: 1. Heat oven to 325 degrees F. Place thawed turkey in shallow roasting pan. Brush with 2 tbsp. melted butter; salt and pepper to taste. Set gravy packet aside. 2. Roast 325 degrees F according to chart until meat thermometer inserted into the thickest part of the breast reaches 165 degrees F. Juices should run clear and skin should be golden brown. Baste with dripping several times. 3. Let stand 15 minutes before carving. Tent with foil to keep warm. Approximate time to roast a thawed turkey at 325 degrees F. 4 to 7 pounds: 2-1/4 to 2-3/4 hours cooking time. 7 to 9 pounds: 3-1/4 to 3-3/4 hours cooking time. Appliances may vary; adjust cooking times accordingly. Refrigerate or discard leftovers immediately. Turkey Gravy: Makes about 2-1/2 cups gravy. 1. Add 2 cups water to turkey drippings in medium saucepan. Stir in contents of gravy packet; mix well. 2. Bring to a boil over medium heat, stirring frequently. Boil, stirring constantly, about 1 minute until gravy thickens.
Warnings
Contains milk, soy and wheat.
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