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Hormel Product Code: #240404 | GTIN #90042222240447
JENNIE-O GRAND CHAMPION NAE All Natural Turkey Breast Roast SO CIF 10%
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Turkey continues to be a popular, wholesome comfort food that is emerging as an exciting, diverse protein that fits today's trends for flavor, visual appeal and smart eating. Enjoy Hot or Cold. Serve in a sandwich or burger, at breakfast, lunch, dinner, and snack. The versatility of turkey makes it a great go-to protein for any time.
Foodservice Conventional Oven:
THAWING: We recommend thawing before cooking. Thaw at least 48 hours in refrigerator OR at least 7-9 hours in cold water. Change water frequently. DO NOT thaw at room temperature. Refrigerate or cook after thawing.
Always leave in sealed cook-in-bag during thawing and cooking. Place turkey breast in shallow baking pan with cook-in-bag facing "This Side Up" on top.
Preheat oven to 350°F. Without removing cook-in-film, place up to 6 thawed or frozen roasts in baking pan. Cook uncovered until internal temperature reaches 165°F as measured by a meat thermometer. Cook-in-film is designed to self-vent along the seal during cooking.
Cooking Times: 2 hr. 20 min. from thawed, 3 hrs 35 min. from frozen.
Foodservice Convection Oven:
THAWING: We recommend thawing before cooking. Thaw at least 48 hours in refrigerator OR at least 7-9 hours in cold water. Change water frequently. DO NOT thaw at room temperature. Refrigerate or cook after thawing.
Always leave in sealed cook-in-bag during thawing and cooking. Place turkey breast in shallow baking pan with cook-in-bag facing "This Side Up" on top.
Preheat oven to 325°F. Without removing cook-in-film, place up to 6 thawed or frozen roasts in baking pan. Cook uncovered until internal temperature reaches 165°F as measured by a meat thermometer. Cook-in-film is designed to self-vent along the seal during cooking.
Cooking Times: 1 hr. 45 min. from thawed, 2 hrs 10 min. from frozen.
Skin-On Turkey Breast Roast Containing Up to 10% of a Solution of Turkey Broth, Sugar, Sea Salt, Baking Soda.
Has not been evaluated for BE content.
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