JENNIE-O® GRAND CHAMPION Turkey Breast Raw Netted Skin On UnSeasoned

Preparation

Foodservice Conventional Oven:
THAWING: We recommend thawing before cooking. Thaw at least 72 hours in refrigerator OR at least 10-12 hours in cold water. Change water frequently. DO NOT thaw at room temperature. Always leave in sealed plastic during thawing. Refrigerate or cook immediately after thawing.
DIRECTIONS: Preheat oven to 350°F. Cut off packaging leaving netting on. Discard any liquid and place product into a large baking pan skin side up. Add 3 cups water to the pan and tent with foil. Cook thawed for 3 hours 45 minutes, frozen for 6 hours. NOTE: When temperature reaches approximately 120°F remove foil and continue to cook until internal temperature is 165°F as measured by a meat themometer. Add additional water if needed when cooking. Remove from oven and allow product to rest for 10-20 minutes. Cut underside of netting down the length of product. Remove netting and slice or serve as desired.

Foodservice Convection Oven:
THAWING: We recommend thawing before cooking. Thaw at least 72 hours in refrigerator OR at least 10-12 hours in cold water. Change water frequently. DO NOT thaw at room temperature. Always leave in sealed plastic during thawing. Refrigerate or cook immediately after thawing.
DIRECTIONS: Preheat oven to 325°F. Cut off packaging leaving netting on. Discard any liquid and place product into a large baking pan skin side up. Add 3 cups water to the pan and tent with foil. Cook thawed for 3 hours 45 minutes, frozen for 6 hours. NOTE: When temperature reaches approximately 120°F remove foil and continue to cook until internal temperature is 165°F as measured by a meat themometer. Add additional water if needed when cooking. Remove from oven and allow product to rest for 10-20 minutes. Cut underside of netting down the length of product. Remove netting and slice or serve as desired.