Turkey Breast Roast

  • 1 Turkey Breast Roast

This antibiotic free turkey breast roast from the folks at JD Farms Specialty Turkey in Langley, BC, is super easy to prep and cook. A 2.0kg (4.4lb) boneless roast is a faster and easier to carve alternative to roasting a whole bird. The folks at JD Farms combine two skin-on, boneless turkey breasts and form them into football shape, then wrap them in an oven-safe netting, which yields a moist and evenly cooked roast every time.

The three generation family behind JD Farms specialty turkey humanely raises the highest quality Canada GAP certified birds. Their birds enjoy well ventilated spacious covered barns where they graze on nutritious, non-GMO, grain based feed and unlimited fresh water. JD farms specialty turkeys are carefully processed, packaged and frozen right on the family farm, minimizing the carbon footprint and food miles travelled from the farm to your door.

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 2-3hrs, 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! 

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