Where Can I Buy A Cooked Turkey Breast
Choosing & Cooking A Fresh TurkeyThe average size turkey bought by our guests is 16-pounds. The recommendation is to plan on one and a half pounds of meat per person. So if you are only having a small gathering, consider buying a breast versus the whole bird.
where can i buy a cooked turkey breast
You can save time and cut down on the cooking stress by purchasing one of our fully-cooked turkeys, that are pre-basted with an exclusive brine that ensures great tasting, moist meat. Our stores sold close to 30,000 pre-cooked turkeys last year to rave reviews!
Fully Cooked Organic TurkeyOur organic turkey is fully cooked, ready to heat and serve. Sourced from birds that are fed a 100% non-GMO, vegetarian diet with no antibiotics ever, every bite is moist and flavorful. Requires cooking.9-11 lb
Heating/Cooking Suggestions: For best flavor our smoked turkey breast is meant to be served at room temperature. This can be achieved by removing the turkey breast from the refrigerator 15-20 minutes prior to serving. If heating is desired we suggest placing it in a 325* oven for about 30 minutes.
Turkey breasts are sold both boneless, and bone-in. Bone-in turkey breasts tend to be larger and contain both sides of the breast, while boneless turkey breasts are generally just one breast. This recipe will work with either, though a single boneless turkey breast will require a shorter cooking time.
Honeysuckle White is the first to offer frozen bone-in turkey breasts raised without growth-promoting antibiotics at a price comparable to conventionally raised turkeys. Our frozen turkeys are all natural, minimally processed, with no additives or preservatives, each features a convenient pop-up timer for exceptionally moist, perfectly cooked turkey. These are great for small gatherings or everyday meals.
This bag contains the equivalent of just over two (2) pounds (34 ounces) of freshly cooked turkey breast if purchased at your local butchers shop once rehydrated and ready for use. Each ounce of freeze dried turkey breast will weigh approximately 4 ounces of freshly cooked turkey breast when rehydrated.
Other options include turkey breast dinner for 4, $89.99; cider-brined smoked turkey breast dinner for 8 (with candied yams, green bean casserole, corn pudding, cranberry-orange sauce and gravy), $199.99; vegan meal for 2, $49.99. Most of these meals can also be ordered for 8 or 12 people.
The Wilson Family proudly sells the absolute finest fresh turkeys available anywhere. These Jaindl's, Plainville, and Bell & Evans turkeys are raised on corn, wheat & soybeans in open large barns, not cages, on family farms. Our fresh turkeys range from 10 lbs. to 23 lbs. Recommended serving size per person: 1 lbs. Turkey Breasts come 4-7.99, 8-9.99, 10-11.99 and have a full cavity, perfect for stuffing.
Includes a 7 pound Plainville Farm all-natural pre-cooked turkey breast, our own creamy mashed potatoes, our own butternut squash puree, traditional bread stuffing, and our own green bean almondine. There's also a 16 oz. jar of Wilson Farm cranberry sauce, a 13 oz. container of all-natural Plainville turkey gravy, and 12 soft dinner rolls.
Bone-in turkey breasts are not only smaller to store in your fridge, but they cook faster and with less fuss on Thanksgiving morning. Plus, they should yield just the right amount of turkey for a smaller group, and still provide some yummy leftovers for sandwiches the next day.
Boneless Turkey Breasts: This is the simplest route. A boneless turkey breast has the cavity and all bones removed and there are some great recipes for boneless turkey breasts, like this nice one from Butterball: Boneless Savory Herb Turkey Breast.
Regular Bone-In Turkey Breasts: This is the most commonly cooked turkey breast available. This cut includes the whole bone-in breast with ribs, a portion of the wing meat, and a portion of the back and neck skin. Bone-in turkey breasts are widely available and make for a simple but satisfying, smaller Thanksgiving meal.
Alton Brown recommends ignoring but leaving in the pop-up timer while cooking (if your turkey breast comes with one). If you pull it out it will leave a gaping hole where juices can flow out. With white turkey breast meat being among the leanest of meats, you need to retain all the moisture you can.
If you plan to cook the dinner sides and dessert at the same time as your turkey breast, you will want to make sure you have a ThermoWorks TimeStick Trio. This will allow you to keep track of cooking times on 3 different dishes. (No one wants burned pie crust!)
After the 30 minute browning process. Reduce your oven temperature to 325F (163C), and cook until your turkey reaches an internal temperature of 160F (71C) as measured by your ChefAlarm or Dot. (Our turkey took about an hour.) The USDA recommends that the internal temperature of turkey reach at least 165F (74C) for safety. But pull your turkey breast from the oven when it reaches 160F (71C) as it will continue to cook after you take it out of the oven. If you wait to pull the turkey at 165F (74C), the breasts will be overcooked and dry.
Our succulent pre-cooked turkeys come in a variety of flavors, like our naturally smoked turkeys or oil browned turkey breast. Try pairing our pre-cooked turkey and ham together for a fabulous Southern feast.
Boneless Turkey Breast: This recipe is for boneless turkey breast which is sometimes called turkey breast roast. You can purchase a turkey breast roast at most grocery stores. While a turkey breast is all white meat, you can also buy a combination of white and dark meat. Both will cook for the same amount of time.
Because this is a smaller piece of meat, it can cook at a slightly higher temperature than a whole turkey. It can be cooked untied, this will make the shape a little bit flatter and it can cook a tiny bit quicker.
Simple wholesome ingredients is all you need for this recipe! When purchasing your turkey, general rule of thumb is 1/2 lb of turkey breast per person, so purchase accordingly to the number of guests you will be serving.
Stuff with garlic: In a medium roasting pan or Dutch oven, place turkey breast and make 10-15 inserts with a paring knife. Stick garlic slice into each hole until you run out of garlic.
Bake uncovered for 30 minutes per 1 lb: I cooked 3 pounds turkey breast roast for 90 minutes or until meat thermometer inserted in the thickest part of the breast reads 160 degrees F.
Refrigerate cooked turkey roast whole or sliced in an airtight container for up to a week. Leftover turkey is so good cold on its own or in a sandwich. Or reheat just until warm with gravy. This recipe is so versatile!
In a small bowl, combine the olive oil, garlic, lemon juice,mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly allover the skin of the turkey breast. (You can also loosen the skin and smearhalf of the paste underneath, directly on the meat.) Pour the wine into thebottom of the roasting pan.
Roast the turkey for 1 to 1 hours, until the skin is goldenbrown and an instant-read meat thermometer registers 165 degrees when insertedinto the thickest and meatiest area of the breast. Check the breast after anhour or so; if the skin is overbrowning, cover it loosely with aluminum foil.
The acclaimed barbecue restaurant offers an a la carte menu for pick up on November 23 in Evanston, Avondale, and the West Loop. Choose from herb-roasted or Cajun-smoked turkey breast with herb stuffing, mac & cheese, garlic mashed potatoes, and cranberry sauce, or break from tradition with braised duck quarters and housemade pastrami. Orders can be placed through Tock.
Find a family-style feast at Bar Roma Italian restaurant, which is offering packages for two. They include cider-brined turkey breasts, garlic mashed potatoes, Italian bread stuffing, and bourbon pecan pie for $100. Order at the link.
Le Sud in Roscoe Village features dinners for two and four. The star is an herb- and lemon-brined roasted turkey breast with caperberry gravy and peach mostarda. The sides include duck confit and chestnut stuffing, and the dessert is pumpkin tiramisu with pumpkin mascarpone and an espresso liqueur.
The pasta emporium offers a $300 dinner for four to finish at home in less than an hour, including sous vide turkey breast and confit legs, marshmallow sweet potatoes, green bean casserole, mashed potatoes, roasted brussels sprouts, and stuffing. Add-on wine pairings for $75 to $100 or a $60 package featuring five signature cocktails. Order online for pickup on November 23.
The Bucktown restaurant serves a three-course menu for four for $225 featuring roast turkey breast, smoked turkey legs, roasted root vegetables, butternut squash bisque, juniper cranberry jam, and pumpkin cheesecake. Orders must be placed by November 17 via Tock for pickup from noon to 6 p.m. November 23.
Publican Quality Meats in Fulton Market is offering turkeys and bone-in turkey breasts with pickup from 10 a.m. to 6 p.m. November 21 to 23. This is the place for home cooks who care about where their meat comes from. While the bird will need roasting, The Publican has heat-and-eat sides including roasted garlic and buttermilk mashed potatoes, green chili sausage dressing, and cranberry mostarda. Pies from Publican Quality Bread are also available.
Feed four people for $289 with a reheatable feast featuring a half-turkey, turkey gravy, mac & cheese, collard greens, cranberry sauce, rolls with honey butter, and a bourbon pecan pie. For more Southern flavor, add on a gallon of gumbo made with andouille sausage, chicken and Carolina Gold rice for $56. Whole free-range cooked turkeys are also available for $145. Orders must be placed online by November 17 for pickup from 10 a.m. to 4 p.m. November 23. 041b061a72