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Method

Roast:

  1. Remove the turkey from the chiller an hour before roasting to come to room temperature.
  2. Melt 75g unsalted butter & pour over the turkey breast in a roasting tray (skin side upwards).
  3. Pre heat the oven to 160°C fan assisted or 180°C without a fan (gas 4) & roast for 1½ hours, basting a couple of times as it roasts
  4. Increase oven to 200°C fan assisted or 220°C without a fan (gas 7) & continue to cook for another 15 minutes until the core temperature reaches 65°C.
  5. Leave to rest, loosely covered with foil for minimum 30 minutes in a warm place before carving.

BBQ

  1. Remove the turkey from the chiller an hour before roasting to come to room temperature.
  2. Pre heat BBQ set for indirect cooking on 180°C with a drip tray below half filled with water.
  3. Melt 75g unsalted butter & pour over the turkey breast in a roasting tray skin side upwards & roast for 1½ hours, basting a couple of times as it roasts until the core temperature reaches 65°C.
  4. Leave to rest loosely covered with foil for minimum 30 minutes in a warm place before carving.

To serve:

This goes beautifully well with sweet roasted roast root vegetables & spiced cranberry ketchup.