Seasoned Turkey Breast Roast
This hormone and steroid-free seasoned turkey breast roast from our friends at Hayter’s is super easy to prep and cook. This 2.3kg (5lb) boneless skinless breast is a faster alternative to roasting a whole bird during the holidays. Our friends at Hayter’s have lightly brined some turkey breasts and formed them a football shape, then wrapped them in an oven-safe netting, which ensures a moist and evenly cooked roast every time.
The Hayter family loves to pamper their turkeys. Their birds enjoy fresh lake Huron breezes through the windows of their covered barns while they graze on nutritious grain-based feed and fresh water. Hayter’s turkeys are given lots of room to roam and are harvested on-site, eliminating the need for the less-than-humane practice of trailering or trucking birds to a production facility.
Turkey is a protein-rich food, a couple of slices packs about 25g of protein, or around one-quarter to half of your daily requirements depending on the individual. Lean proteins like turkey support muscle growth and maintenance and can aid in weight loss by promoting feelings of fullness.
Add this turkey roast to your next subscription box today, and serve it to your family year-round. You don’t have to wait for the holidays to enjoy all the benefits this lean all-white roast has to offer. Once the cold wind starts to blow, throw this roast in the oven and enjoy the comforting aroma of roasted turkey any time you like. Remember that the only thing better than roast turkey is the leftovers. Use up your cooked turkey in salads, sandwiches, tacos, burritos, casseroles, curries, soups, and stews.
COOKING TIP: You’ll want to thaw this roast before cooking, by either placing it in the fridge for 1-2 days, or under running water for about an hour. Once thawed, remove the outer plastic layer, but keep the inner cloth netting on. Rub the outside with a few tablespoons of cooking oil, this will help to brown the roast and prevent the surface from drying out. Pop it onto a 375°F (190°C) oven for 2.5-3hrs, or until a thermometer inserted into the centre reads at least 74C (165F). Once cooked, remove from heat, cover with foil, and let rest for about 15 minutes. After this rest, it will be easier to remove the outer netting, then slice and serve. Make sure to refrigerate those leftovers!