This skin-on single turkey breast roast from Winter’s Turkeys is super easy to prep and cook. This 1.0-1.5kg (2.2-3.3lb) boneless breast roast is a faster alternative to roasting a whole bird during the holidays. The folks at Winter’s Turkeys, near Dalemead Alberta, have rolled and wrapped turkey breasts in an oven-safe netting, which ensures a moist and evenly cooked roast every time.

The Winters family loves to pamper their turkeys. They are given lots of outdoor pasture to roam around and a comfortable barn to sleep in at night with clean bedding. The birds enjoy a diet plan of 65% whole grains supplemented with organic greens and forage.

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. High protein foods 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 convenient 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 so enjoy your leftover 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 a day, or under running water for about an hour. Once thawed, remove the outer plastic layer, but keep the inner cloth netting on. You can brine, marinate or season the roast however you like. Pop the thawed and seasoned roast in a lightly greased shallow baking pan and pop it into a 375°F (190°C) oven for approx 1-1.5hrs, or until a thermometer inserted into the centre reads at least 165°F (74°C). Once cooked, remove from heat, cover with foil, and let rest for about 10-15 minutes. After this rest, it will be easier to remove the outer netting, before slicing and serving. Make sure to refrigerate those leftovers!