Turkey breast
Skinless boneless turkey breast meat.
What it offers and why to use it
Cut to an even thickness and avoid overcooking. Check 74°C at the thickest part before serving, including stuffed preparations.
Meaty flavour; texture depends on the cut and cooking time.
From shopping to cooking
Choose
Ask for the exact cut prepared as the recipe specifies. Check freshness, use-by date and absence of added marinade.
Store
Keep refrigerated at 0–4°C, separate from ready-to-eat food, and follow the use-by date. Freeze before that date if not cooking it.
Prepare
Cutlets, stuffed rolls, stir-fries and roasts.
How to make the most of it
Good pairings
Onion, garlic, herbs, potatoes and vegetables.
How to substitute it
A different cut can require different timing and contain more or less fat; adjust doneness rather than swapping blindly.
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