Hogan's Farm Succulent Butter Basted Turkey Breast Joint 1kg, €15.79
Fresh Class A Boneless Turkey Breast with Skin and Added Water, Basted and Garnished with a Butter Disc.<br/><br/><b>Further Description</b><br/>For more recipe ideas visit us at www.hogansfarm.ie<br/><br/><b>Nutritional Claims</b><br/>Low Fat<br/>High Protein<br/><br/><b>Features</b><br/>Airfryer Friendly<br/>Oven Cooks in 80 Mins<br/>Low Fat<br/>High Protein<br/>An easy to carve boneless turkey breast joint basted for extra succulence<br/>Packaged in a protective atmosphere for freshness.<br/><br/><b>Lifestyle</b><br/>Low Fat<br/><br/><b>Usage Count</b><br/>Number of uses - Servings - 4-6<br/><br/><br/><b>Ingredients</b><br/>Basted Turkey Breast (99%)<br/>Water<br/>Butter Flavoured Baste [Salt, Dextrose, Calcium Caseniate (<span style='font-weight: bold;'>MILK</span>), Yeast Extract, Natural Flavouring, Modified Potato Starch, Acacia Gum]<br/>Butter Disc (1%) [<span style='font-weight: bold;'>MILK</span>, Salt]<br/><br/><b>Allergy Advice</b><br/>Allergen advice: <span style='font-weight: bold;'>IN</span> <span style='font-weight: bold;'>BOLD</span>.<br/><br/><br/><b>Allergy Advice</b><br/>Milk - Contains<br/><br/><b>Safety Warning</b><br/>CAUTION:<br/> This product is raw and must be cooked. Whilst every effort has been made to remove all bones some may remain.<br/> FOOD SAFETY TIP: Wash all surfaces, utensils and hands after contact with raw turkey.<br/><br/><b>Storage Type</b><br/>Chilled<br/><br/><b>Storage and Usage Statements</b><br/>Keep Refrigerated<br/>Suitable for Home Freezing<br/><br/><b>Storage</b><br/>Keep refrigerated 0°C to 4°C. Consume within 24 hours of opening and by 'use by' date on front of pack. Suitable for home freezing. If freezing, freeze on day of purchase and consume within 1 month. Defrost thoroughly in a refrigerator before cooking and use within 24 hours. Once thawed do not refreeze.<br/><br/><b>Storage Conditions</b><br/>Min Temp °C 0<br/>Max Temp °C 4<br/><br/><b>Cooking Guidelines</b><br/>Cooking Instructions - General - Cooking times can vary with appliances, the following are guidelines only. This turkey joint must be cooked before serving. To check, insert a skewer into the deepest part of the joint, if the turkey is cooked, juices will run clear, if not, continue to cook and repeat check.<br/> We recommend: Once cooked, cover the joint with foil and allow to rest for 10 minutes before carving.<br/> Resting meat allows its juices to reabsorb and redistribute, producing a more succulent bite.<br/> For best taste results, do not reheat.<br/>Oven cook - From Chilled - Pre-heat oven 200°C/ Fan 180°C /Gas 6. Whilst oven is pre-heating remove turkey joint from the fridge. This turkey joint cooks in the foil tray provided.<br/> Remove card sleeve and top film before cooking. Place onto the middle shelf of the pre-heated oven and cook for 80 minutes.<br/>Air Fry - From Chilled - Preheat the air fryer to 210°C.<br/> Remove turkey joint from foil tray and place into air fryer basket. Cook for 50 minutes.<br/><br/><b>Preparation and Usage</b><br/>Give it a try!<br/> Serve as a traditional roast with some root veg and roasted potatoes OR Cut into chunks and serve with a spicy peanut satay sauce with pilau rice.<br/><br/><b>Country</b><br/>Country of Origin - Produce of the EU<br/><br/><b>Provenance</b><br/>Origin: EU<br/><br/><b>Company Address</b><br/>Cortown,<br/> Kells,<br/> Co. Meath.<br/><br/><b>Durability after Opening</b><br/>Consume Within - Hours - 24<br/><br/><b>Telephone Helpline</b><br/>+353 (0)46 924 0273<br/><br/><b>Web Address</b><br/>www.hogansfarm.ie<br/><br/><b>Return To</b><br/>Cortown,<br/> Kells,<br/> Co. Meath.<br/> Phone: +353 (0)46 924 0273<br/> Visit us at www.hogansfarm.ie<br/><br/><b>Disclaimer</b><br/>While we take care to ensure product information on our website is correct, products are constantly being redeveloped. As a result, ingredients, dietary, nutritional, allergen and any other information may change. You should always read the product label and not solely rely on the information provided here.<br/>
