Organic Turkey Breast, Previously Frozen

For fans of white meat (as well as fans of hassle-free cooking) The Organic Butchery Turkey Breast is just the ticket. Our butchers have carefully removed both breasts from the turkey carcass leaving no bones behind and rolled them into one delicious joint. That makes cooking straightforward and carving a doddle. We've left the skin on to keep the joint moist as it cooks and give you the lovely contrasting texture of crispy skin and tender, juicy meat. 

If your guests love the brown meat of the turkey we have organic turkey legs too! 

How To Cook An Organic Turkey Breast

How To Store

Please Note: If you plan to purchase a turkey before December 18th, please remember to store it in the freezer until you’re ready to cook it. Properly freezing your turkey will ensure it stays fresh and flavourful for your Festive celebrations.

Remove the Turkey Crown from its wrapping. Place the Turkey Crown onto a wire rack and sit the rack on a plate. 

Pop the plate into the bottom of the fridge, making sure you have allowed space around the bird for the air to circulate. It is really important to make sure your bird stays cold and dry and must be kept refrigerated below 3°C. 

Thawing:
If your roast is frozen, planning for proper thawing is important to ensure even cooking and food safety. For best results, allow 24 hours of thawing time in the refrigerator for every 2.5 kg of meat. For this means you should allow approximately 2 to 3 days for the roast to thaw in the fridge fully.

Here are a few additional tips to ensure your roast thaws properly:

• Keep it in the original packaging while thawing to prevent any potential contamination or mess from leaking juices.
• Place the roast on a tray or in a shallow dish to catch any liquid that might escape as it defrosts.
• Ensure your refrigerator stays at or below 4°C

Avoid thawing the roast on the countertop at room temperature, as this can lead to uneven thawing.