Bronze Turkey Breast, Previously Frozen

For fans of white meat (as well as fans of hassle-free cooking) Eversfield Organic Turkey Breast is just the ticket. Our butchers have carefully removed both breasts from the turkey carcass leaving no bones behind and rolled them into one delicious joint. That makes cooking straightforward and carving a doddle. We've left the skin on to keep the joint moist as it cooks and give you the lovely contrasting texture of crispy skin and tender, juicy meat. 

Turkey size guide

This is our recommendation: 

1.5 - 2kg approx. servings 3-5 

Good To Know

Ingredients & Nutritional's

Organic free-range Turkey

How To Store

Remove the Turkey Breast from its wrapping, Place the Turkey onto a wire rack and sit the rack on a plate. Pop the plate into the bottom of the fridge, making sure you have allowed space around the bird for the air to circulate. It is really important to make sure your bird stays cold and dry and must be kept refrigerated below 3°C. 

Thawing:

If your roast is frozen, planning for proper thawing is important to ensure even cooking and food safety. For best results, allow 24 hours of thawing time in the refrigerator for every 2.5 kg of meat. For this means you should allow approximately 2 to 3 days for the roast to thaw in the fridge fully.

Here are a few additional tips to ensure your roast thaws properly:

• Keep it in the original packaging while thawing to prevent any potential contamination or mess from leaking juices.
• Place the roast on a tray or in a shallow dish to catch any liquid that might escape as it defrosts.
• Ensure your refrigerator stays at or below 4°C

Avoid thawing the roast on the countertop at room temperature, as this can lead to uneven thawing.

Our Farms & Suppliers 

Our Bronze turkeys are slow-grown and carefully reared on the Malseed family farm on lush Dartmoor pasture. The turkeys are reared using traditional farming methods and allowed to mature slowly over several months. They are fed on a healthy diet consisting of organic cereals and natural ingredients with no additives or growth promoters, then finished on local oats to provide an excellent taste and marbling. They even drink Dartmoor spring water! These organic turkeys are clever birds and need a lot of entertainment so are kept busy with toys to play with, as well as lots of pasture to stretch their legs and enjoy the fresh Devonshire air.

How To Cook  

We recommend:

Cooking Time for Turkey Breast

For a 2 kg turkey breast at 180°C (350°F), the cooking time is approximately:

Cooking Steps

1. Preparation:

   • Preheat your oven to 180°C (350°F).
   • Remove the turkey breast from the fridge about 30 minutes before cooking to bring it to room temperature.
   • Pat the turkey breast dry with paper towels.
   • Rub the breast with olive oil or softened butter. This helps keep the meat moist and promotes browning.
   • Season generously with salt, pepper, and your favourite herbs (such as rosemary, thyme, or sage).
   • For added flavour, rub garlic butter under the skin (if the skin is intact) or directly onto the meat.

2. Roasting:

   • Place the turkey breast on a roasting rack in a roasting pan.
   • If the turkey breast has skin, you may want to cover it loosely with aluminium foil for the first half of the cooking time to prevent over-browning.
   • Roast the turkey for 1.5 to 2 hours, depending on its thickness.
     • Start checking the internal temperature at about 1 hour 15 minutes to prevent overcooking.
   • Basting: Baste the turkey breast every 30 minutes with pan juices or melted butter to keep it moist.

3. Check Doneness:

   • The turkey breast is done when the internal temperature reaches 75°C (165°F). Use a meat thermometer inserted into the thickest part of the breast to check.
   • If the skin isn't crispy enough, remove the foil during the last 20-30 minutes of roasting.