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Turkey Breast Roast with Sage and Onion Stuffing

With Pork, Sage and Onion Stuffing

Price range: £40.50 through £86.40

Product Supplied Frozen

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Turkey Breast Roast with Sage and Onion Stuffing
Turkey Breast Roast with Sage and Onion Stuffing
£40.50 – £86.40Price range: £40.50 through £86.40
Gluten Free
Gluten Free
Delivery & collection information

Know your cut

If you don’t want a whole Turkey at Christmas time, then our stuffed Turkey Roasts are an excellent alternative. Using our specially selected Turkey Breasts, carefully stuffed with our traditional Sage & Onion stuffing these are completely boneless roasts that come fully oven ready. Easy to cook, simple to carve with tasty stuffing that helps to keep the meat succulent and juicy. Keeping things simple for Christmas, we’ve done all the hard work, so you don’t have to.

  • Freshly produced and completely boneless
  • Simple, easy carve roast
  • Pork, Sage & Onion Stuffing
  • GLUTEN FREE
THE FINER DETAILS

Information

Important Christmas Information

Local collection and delivery

In-store collection and local delivery are available from 21–24 December.

National courier delivery

Christmas courier dispatch for this product is limited to the dates below. Please order early and allow for the later delivery date shown.

Dispatch date Expected delivery
21 December 22 or 23 December
22 December 23 or 24 December

Sage & Onion Stuffed Turkey Breast Roast

  • Boneless turkey breast joint, easy to carve
  • Filled with Apricot, cranberry & orange stuffing
  • Supplied frozen. Allow plenty of time to defrost fully in the fridge before cooking, especially for the larger joints.

How many does it serve?

Joint weight, including stuffing Approximate servings
1.50 kg 5-6 people
2.50 kg 8-10 people
3.20 kg 10–12 people

Servings are based on approximately 300 g of uncooked joint per person, including the stuffing.

Ingredients

Turkey, Pea Flour, Vegetable Protein, Dehydrated Onion, Herb, Salt, Sugar, Antioxidant E300, Spice, Herb Extract

Cooking tips

How to Cook a Sage & Onion Stuffed Turkey Breast Roast

Our boneless turkey breast roast is filled with classic sage and onion stuffing. It’s easy to carve, and every slice comes with a helping of stuffing.

Roast weight, including stuffing Approximate oven time Serves with trimmings
1.50 kg 1 hr 30 min–1 hr 45 min 5-6
2.50 kg 2 hr 15 min–2 hr 35 min 8-10
3.20 kg 2 hr 45 min–3 hr 10 min 10-12

Cooking times are a guide for a fully defrosted joint and exclude resting time. Follow any cooking instructions on the pack and use a meat thermometer to check when the joint is ready.

What you’ll need

  • 1 sage and onion stuffed boneless turkey breast roast
  • Olive oil or melted butter
  • Salt and freshly ground black pepper
  • A few sprigs of thyme, rosemary or sage, if you like
  • 250 ml chicken or turkey stock, optional

How to roast

  1. Preheat the oven to 180°C conventional / 160°C fan / Gas Mark 4. If frozen, defrost the joint fully in the fridge before cooking.
  2. Prepare the joint. Remove the outer packaging and pat the surface dry with kitchen paper. If the joint is tied with butcher’s string, leave it on for roasting. Rub with a little oil or melted butter and season lightly with salt, pepper and your choice of herbs.
  3. Roast. Place the joint in a roasting tin, skin side up if it has skin. Pour the stock around the base if using. Cover loosely with foil and remove it for the final 30 minutes to let the surface brown. Baste with the pan juices when you remove the foil, if you like.
  4. Check the temperature. Start checking at the lower end of the time range. Use a clean probe to check the centre of the stuffing and the thickest part of the turkey meat separately. Both should reach 75°C for at least 30 seconds before you take the joint out to rest. If either is below temperature, keep roasting and check again.
  5. Rest and carve. Loosely cover with foil and rest for 15–20 minutes. Remove any string, then carve across the joint so each slice shows the stuffing.

Quick pan gravy

While the turkey rests, skim the excess fat from the roasting juices. Add a splash of white wine if you like, then pour in enough chicken or turkey stock to make the amount of gravy you need. Scrape up the browned bits and simmer for 5–10 minutes. For a thicker gravy, mix 1 teaspoon of cornflour with 2 tablespoons of cold water, stir it in gradually and simmer until thickened. Taste before seasoning.

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