Turkey Breast

Full product description

Lean, tender and brilliantly versatile, our turkey breast is your go-to for quick, healthy meals and elegant roasts. It sears to a light golden crust in minutes, slices neatly when roasted whole, and soaks up flavours—from zesty lemon and herbs to creamy sauces and spice rubs. Keep it simple midweek or dress it up for Sunday—always juicy when cooked with care and rested well.

Why you’ll love it

• Lean, high-protein and naturally tender

• Cooks fast as steaks/strips or roasts beautifully whole

• Takes on herbs, citrus and spices with ease

• Pan, oven, BBQ or air fryer friendly

Cut details

• Boneless turkey breast (skin on or off varies by batch—see label)

• Butcher-trimmed for even cooking

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

Pan/Griddle (steaks or strips):

1. Pat dry, season well.

2. Hot pan with a little oil; cook 2–4 mins per side (strips 5–7 mins total), then finish gently in sauce.

3. Rest 3–5 mins.

Oven roast (whole piece):

1. Season or marinate; optionally sear all sides.

2. Roast 180°C (fan 160°C) 20–30 mins per 500g until 75°C in the centre.

3. Rest 10–15 mins before slicing.

Air fryer:

• 180°C; steaks 8–12 mins, whole piece 20–28 mins (size dependent). Check 75°C internal.

BBQ:

• Sear over high heat, finish over indirect with lid down until 75°C.

Food safety: As poultry, cook thoroughly to 75°C—no pink; juices clear.

Serving ideas

• Lemon–garlic turkey with crushed new potatoes and greens

• Herby roast slices with cranberry relish and pan juices

• Creamy mushroom sauce over pasta or rice

• Spiced strips for wraps, bowls or salads with yoghurt dressing

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and cook within 24 hours

• Avoid cross-contamination and wash hands/equipment after handling raw poultry

FAQs

Skin on or off?
Varies by batch—skin on helps retain moisture when roasting; skin off is great for quick cooks.

How do I keep it juicy?
Don’t overcook—pull at 75°C, rest well, and consider a quick marinade or brine (1L water + 60g salt, 30–60 mins).

Can I butterfly it?
Yes—great for stuffing, schnitzel or quick grilling.

Good marinade ideas?
Lemon, olive oil, garlic and herbs; or yoghurt, paprika and chilli for a gentle kick.