This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep frozen. Thaw in refrigerator. Keep raw meats and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. Proper Handling Recommendation: 1. Keep frozen at 0 degrees F until ready to use. 2. Thaw in refrigerator for 1-2 days, or place packaged turkey breast in sink with cold water. Change water frequently and allow 1/2 hour per pound to thaw. Refrigerate after thawing. To Roast: 1. Heat oven to 325 degrees F. place turkey breast on a rack in hallow pan. 2. Roast skin side up at 325 degrees F, using the times in the chart below and until meat thermometer inserted into the thickest part of the breast registers 165 degrees F. juices should run clear. 3. let turkey breat rest 15 minutes prior to carving. Approximate oven roasting time at 325 degrees F. Weight Cooking Time: 4-7 lbs: 2-1/4 to 2-3/4 hrs; 7-9 lbs: 3-1/4 to 3-3/4. Keep frozen.



With ribs, back portion, wing portion and neck skin containing approximately 19% of solution of turkey broth, salt, sugar, sodium phosphate, flavoring.

Other Description

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Nutrition Facts

Title turkey and gravy
Number Of Servings varied
Energy 155
Total Fat 5 g
Saturated Fat 1.5 g
Trans Fat 0 g
Cholesterol 55 mg
Sodium 660 mg
Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 1 g
Protein 20 g
Daily Percent Of Vitamin A 0
Daily Percent Of Vitamin C 2
Daily Percent Of Calcium 4
Daily Percent Of Iron 4


Gravy Packet Ingredients: Water, Gravy Seasoning (Dextrose, Modified Food Starch, Rice Flour, Maltodextrin, Hydrolyzed Corn Protein, Rendered Chicken Fat, Salt, Onion Powder, Yeast Extract, Dehydrated Cooked Turkey, Xanthan Gum, Natural Flavors (Contains Torula Yeast), Spice, Disodium Inosinate, Disodium Guanylate).


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