★ ★ ★ ★ ★ The taste was sensational.  Usually the family complain that turkey is dry - but wow - it was perfectly cooked, the skin crispy, the meat very flavoursome, not dry at all - Susan

If you’re hesitant about cooking a whole turkey then this turkey breast is for you! We’ve taken Free Range Turkey breasts, brined them, stuffed them with café de paris butter and then hand trussed them. There is simply no better way to serve turkey this year!

Frozen - thawing and cooking required. Serves 8 to 10.

Cooking

Thaw in refrigerator for at least 24 hours and bring to room temperature for one hour before cooking. Bake at 180˚C for 40 to 50 minutes or until a probe thermometer inserted into the thickest part of the breast reads 75˚C. Rest for 15 minutes before carving.

Ingredients & Allergens