JENNIE-O® GRAND CHAMPION Turkey Breast Roast Skin On Gold Foil 15%

Preparation Method

CONVECTION: THAWING: We recommend thawing before cooking. Thaw at least 72 hours in refrigerator OR at least 10-12 hours in cold water. Change water hourly. DO NOT thaw at room temperature. Always leave in sealed plastic during thawing. Refrigerate or cook immediately after thawing. Preheat oven to 325°F. Cut off outer packaging leaving foil on. Discard liquid and place roast in large baking pan with foil seam on the bottom and add 3 cups water. Add additional water if necessary. Cook from thawed for 3 hours 50 minutes, frozen for 5 hours 45 minutes. When temperature reaches approximately 120°F cut foil open in an "X" on top and carefully peel back to brown AND cook until internal temperature is 165°F as measured by a meat thermometer. Allow product to rest for 10-20 minutes before carving. BAKE: THAWING: We recommend thawing before cooking. Thaw at least 72 hours in refrigerator OR at least 10-12 hours in cold water. Change water hourly. DO NOT thaw at room temperature. Always leave in sealed plastic during thawing. Refrigerate or cook immediately after thawing. Preheat oven to 350°F. Cut off outer packaging leaving foil on. Discard liquid and place roast in large baking pan with foil seam on the bottom and add 1 1/2 cups of water. Cook from thawed for 4 hours 35 minutes, frozen for 6 hours 40 minutes. When temperature reaches approximately 120°F cut foil open in an "X" on top and carefully peel back to brown AND cook until internal temperature is 165°F as measured by a meat thermometer. Allow product to rest for 10-20 minutes before carving.