Turkey Breast (Bone-In) - 7-8 lbs.
Ships Nationwide in U.S.
Not eligible for shipping to CanadaThis is a hefty, centerpiece-sized turkey breast roast full of juicy white meat from the oldest poultry breeds left in existence! Heritage breeds result in a significantly more tender and juicy roast.
These rare and endangered birds have been bred by Frank Reese on the Good Shepherd Ranch in Kansas, the only remaining commercial USDA-certified Standardbred heritage poultry farm in the U.S. and are Certified Standardbred, Pasture Raised, Free Ranging Flock, Vegetarian Fed, Naturally Mating, and Antibiotic Free from hatching to plate. Every bird comes from one of the eight varieties of Standardbred turkeys in existence today: Bronze, Narragansett, Bourbon Red, White Holland, Black, Slate, Beltsville Small White, Royal Palm.
For 21 years, Good Shepherd Poultry Ranch has hatched America’s #1 tastiest supply of turkey, chicken, and guinea fowl with genetic history tracing back centuries.
Patrick Martins founded Heritage Foods in 2001 to preserve endangered species of livestock from extinction. These species were the foundation of our food supply for 5,000 years, yet they receive almost no attention. Today, Heritage Foods supports over fifty family farms that raise Heritage breeds – the very foundation of our agricultural history and gastronomic identity. These animals are raised humanely, outdoors, on pasture, using traditional farming techniques. The result is the world’s best-tasting, highest-quality meat – more marbled and boasting a far more profound taste and depth of flavor than what you’ll find at the supermarket. This is what meat used to taste like, and what it’s supposed to taste like, and with one bite you’ll understand the difference!
This package serves 6-8 people and includes a Bone-In Turkey Breast
- Each turkey breast weighs approx. 7-8 lbs.
- Turkey Breast ships frozen with ice packs, may thaw in transit.
- Upon arrival, store turkey in the freezer for up to 6 months or in the refrigerator for up to 7 days.
To Serve – Recipe Suggestion
How to Prepare
This garlic and herb paste is inserted under the skin of the turkey breast adding flavor to the white meat. The breast is placed in a roasting pan with a splash of white wine on the bottom and then covered so it steams as it cooks in the oven. The breast is finished uncovered to crisp the skin.
Ingredients
- 1 turkey breast, skin on
- 4 cloves garlic
- 1 teaspoon kosher salt, plus more for garlic paste
- 4 tablespoons room temperature butter
- ½ teaspoon freshly ground black pepper
- 2 tablespoons finely minced rosemary, plus 1 sprig rosemary
- Zest of ½ a lemon
- 1 bay leaf
- ½ cup dry white wine (if you don’t have wine or want to make without booze, you can use chicken or vegetable stock, or just water)
Preparation
- Roughly chop the garlic cloves, then sprinkle with salt and continue chopping, periodically using the side of the knife to press the garlic into the cutting board. Continue mincing and pressing the knife into the garlic until you create a paste.
- Mix garlic paste with butter, pepper, rosemary, and lemon zest.
- Pat your turkey breast dry with paper towels. Gently loosen the skin from the meat and begin spreading about half of the butter mixture under the skin as evenly as possible. Rub the remaining garlic butter on top of the skin and the underside of the breast, making sure to spread some between the tender and the breast meat.
- Let marinate in the refrigerator uncovered, a few hours or overnight.
- Preheat oven to 425 degrees F. Place the turkey breast in a large oven proof skillet, tucking the thin, tapered end of the breast underneath the rest of the meat. Pour the wine around the turkey, then add in the rosemary sprig and bay leaf. Roast for 40 minutes (the turkey breast can go straight from the fridge to the oven – this will give you extra time to brown the skin while the meat warms up).
- Remove the pan from the oven, baste with pan sauce, and check the internal temperature of the thickest part of the turkey. Continue to cook, basting and checking the internal temperature every 10 minutes, until the thickest part of the meat registers 150 degrees F, another 10 minutes or so depending on the size of your turkey breast.
- Let rest 10 minutes, until the internal temperature registers 160 degrees F.
- Slice, spooning the pan sauces over. Enjoy!
Heritage Turkey, 100% Antibiotic Free, All Vegetarian Fed, Humanely Raised
The Meat Supplier to America’s Top Restaurants
The Meat Supplier to America’s Top Restaurants
Patrick Martins founded Heritage Foods in 2001 with a mission to preserve endangered species of livestock from extinction. These species were the foundation of our food supply for 5,000 years, yet they receive almost no attention. Today, Heritage Foods supports over fifty family farms that raise Heritage breeds – the very foundation of our agricultural history and gastronomic identity – and supplies meat to some of America’s top restaurants, including New York’s Carbone and Gramercy Tavern, San Francisco’s Mister Jiu’s, and LA’s Bestia and Mozza.
These animals are raised humanely, outdoors, on pasture, using traditional farming techniques. The result is the world’s best-tasting, highest-quality meat – more marbled and boasting a far more profound taste and depth of flavor than what you’ll find at the supermarket. This is what meat used to taste like, and what it’s supposed to taste like, and with one bite you’ll understand the difference!
