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Turkey Breast
Lean & Succulent Turkey Breast
£15.50 per kg
Turkey Breast is cut from the finest British turkey, sourced locally from trusted Yorkshire suppliers. Premium, tender turkey breast with a mild flavour and excellent succulence. Perfect for quick roasting, slicing for stir-fries, or as a lighter alternative to chicken. Hand-prepared fresh daily in our family shop.
Remove the turkey breast from the fridge 45–60 minutes before cooking to bring to room temperature.
Season well with salt, freshly ground black pepper and herbs if desired. Pat dry for better browning.
Recommended oven method (high-then-low for best results):
Preheat oven to 220°C / Fan 200°C / Gas 7.
Place the turkey breast in a roasting tin, drizzle with a little oil or brush with butter.
Roast for 15–20 minutes until golden, then reduce heat to 160°C / Fan 140°C / Gas 3.
Continue cooking for approximately 20–25 minutes per 500g until the internal temperature reaches 62–65°C in the thickest part.
Loosely cover with foil if browning too quickly.
Alternative pan-sear then oven method (for smaller breasts or extra flavour):
Heat a little oil in an ovenproof frying pan over medium-high heat.
Sear the turkey for 4–5 minutes per side until golden.
Transfer the pan to a preheated 180°C / Fan 160°C / Gas 4 oven and cook for a further 15–25 minutes (depending on size) until cooked through.
Rest the turkey breast on a warm plate, loosely covered with foil, for 15–20 minutes before carving. The juices will redistribute and it will continue cooking slightly.
Best enjoyed with roast potatoes, seasonal vegetables, gravy, or sliced cold in sandwiches and salads.
Season well with salt, freshly ground black pepper and herbs if desired. Pat dry for better browning.
Recommended oven method (high-then-low for best results):
Preheat oven to 220°C / Fan 200°C / Gas 7.
Place the turkey breast in a roasting tin, drizzle with a little oil or brush with butter.
Roast for 15–20 minutes until golden, then reduce heat to 160°C / Fan 140°C / Gas 3.
Continue cooking for approximately 20–25 minutes per 500g until the internal temperature reaches 62–65°C in the thickest part.
Loosely cover with foil if browning too quickly.
Alternative pan-sear then oven method (for smaller breasts or extra flavour):
Heat a little oil in an ovenproof frying pan over medium-high heat.
Sear the turkey for 4–5 minutes per side until golden.
Transfer the pan to a preheated 180°C / Fan 160°C / Gas 4 oven and cook for a further 15–25 minutes (depending on size) until cooked through.
Rest the turkey breast on a warm plate, loosely covered with foil, for 15–20 minutes before carving. The juices will redistribute and it will continue cooking slightly.
Best enjoyed with roast potatoes, seasonal vegetables, gravy, or sliced cold in sandwiches and salads.
225 g per person