Enjoy the delicious simplicity of this hormone and steroid free Seasoned Turkey Breast Roast from Hayter’s Farm. At 2.3 kilograms or 5 pounds, this boneless, skinless roast is an easy and faster way to enjoy tender, juicy turkey without cooking a whole bird. Lightly brined and wrapped in oven safe netting, it stays moist and cooks evenly every time. Turkey is a lean protein with about 25 grams per few slices to keep you feeling full and energized. Perfect for any meal, this roast brings comforting flavour to your table and the leftovers are great for salads, sandwiches, tacos, and soups.

The Hayter family has been raising turkeys near Dashwood, Ontario, for three generations with a strong focus on animal welfare. Their birds are raised in open-sided barns with plenty of space to roam, fresh air flowing in from nearby Lake Huron, and access to clean water and nutritious, grain-based feed. Hayter’s also harvests their turkeys on-site, reducing stress and avoiding the need for transport to off-site facilities. Their commitment to humane, thoughtful farming is reflected in the quality and flavour of every roast. Click the link to find out more All About Turkey: Why Local Matters | truLOCAL Blog

COOKING TIP: Before cooking, be sure to fully thaw the roast. You can do this by placing it in the fridge for 1 to 2 days or by running cold water over it for about an hour. Once thawed, take off the outer plastic wrap but leave the cloth netting on.

Rub the outside of the roast with a few tablespoons of cooking oil to help it brown nicely and keep it from drying out. Then, roast it in a preheated oven at 375°F (190°C) for 2 to 2.5 hours depending on your oven. It’s done when a meat thermometer inserted into the center reads at least 165°F (74°C).

After cooking, take the roast out of the oven, cover it loosely with foil, and let it rest for about 10 minutes. This makes it easier to remove the netting before slicing. Don’t forget to store any leftovers in the fridge!