PERDUE CARVING CLASSICS B/L S/O RTC NAE TURKEY BREAST, NETTED, 15% (35010)
Ready-to-cook, boneless, skin-on whole muscle No Antibiotics Ever turkey breast (2 skin-on breast lobes), netted and then placed in a barrier bag. Packed 2 per box for a case weight of approximately 20-24 lbs and shipped frozen.
Features & Benefits
- No Antibiotics Ever
- All Vegetarian Diet
- No Animal By-Products
- No Hormones or Steroids*
This skin on netted turkey breast roast offers oven ready convenience and superb flavor. It is perfect for center-of-the-plate, carving stations, catering, premium sandwich builds and more.
Cooking instructions are on the packaging for back of the house convenience.
CONTAINS UP TO 15% OF A SOLUTION OF WATER, SALT, SUGAR AND SODIUM PHOSPHATES.
Preparation & Cooking
- If cooking from a frozen state, please allow 4 1/2 - 5 1/2 hours to ensure doneness.
- If cooking from a thawed state, allow 3 to 4 hours.
- When thawing, refrigerate in original packaging for 48 hours. Do not thaw at room temperature.
- Do not refreeze.
- For optimum slicing on all products, chill for 10-12 hours in cooler.
Netted Roasts: 1.Preheat oven and remove plastic wrap before cooking. 2.Place frozen or thawed roast in 2-inch deep pan cover tightly with foil. 3.Cook at recommended times and temperatures: Convection Oven: Thawed at 325'F for 19-23 minutes per lb. Frozen at 325'F for 33-37 minutes per lb. Conventional Oven: Thawed at 350'F for 24-28 minutes per lb. Frozen at 350'F for 42-46 minutes per lb. 4.To brown, Convection Oven: uncover 30 minutes before end of cooking time. Conventional Oven: uncover 60 minutes before end of cooking time. 5.Continue cooking until browned and internal temperature reaches a minimum of 165'F. 6.Remove from oven. Let stand 30 minutes for easier slicing. 7.Use scissors to remove netting. Slice and serve.
15.313 x 13.313 x 6.625
17.00 - 27.00 LB. CWT
Case per Pallet:
Max Case Weight:
27.00 LB. CWT
Pallet Tie Hi:
8 x 8
Federal regulations prohibit the use of hormones and steroids in poultry and pork.
Specifications subject to change 2/26/2017