Another chilly morning to start but it turned into a sunny Spring Day, had a high in the 50's. Ran a couple of errands for Mom and back home for the day. Took the 4 wheel cart out for a spin down by the neighborhood lake, be fishing before long! For dinner tonight, Baked Jennie - O Whole Turkey Breast w/ Cut Green Beans and New Potatoes, Mini ears of Sweet Corn, and Whole Grain Bread.
Yesterday I believe I said the Turkey Breast weighed 1.79 lb. but it weighs 4.79 lb. First time I prepared a Jennie - O Fresh Premium Basted Young Turkey Breast. I seen this at Walmart while there yesterday so I thought I would give it a try. I originally thought about having it for Easter but my Mom wanted Veal Shoulder instead, as I always say "What Mom wants my Mom gets".
To prepare it, as all Jennie - O Turkey products, was very easy. Preheat your oven to 325°F. Place the turkey breast on rack in shallow pan. Roast at 325°F. approximately 30 minutes per pound, or until meat thermometer inserted into the thickest part of the breast registered 170°F. (Juices should run clear). Let turkey breast stand for 15 minutes before carving and enjoy! it took about 3 hours to get done and it was worth the wait! It came out moist, well-seasoned, and delicious! Really some fine tasting Turkey. I would highly recommend giving this a try. More than enough for three of us and plenty of leftovers for some Turkey Sandwiches.
Mom and Dad are big on the side dishes so for one side I prepared some Del Monte Cut Green Beans and New Potatoes. Very good Del Monte Product, combines two of my favorites, Green Beans and New Potatoes. Just heat and serve. I also boiled some Green Giant Mimi Ears of Sweet Corn. Also opened up a small can of Jellied Cranberry and prepared a box of Stove Top Low Sodium Turkey Stuffing. It's your basic Thanksgiving Day Dinner! Fantastic Meal tonight, everyone enjoyed it. For dessert later a bowl of Breyer's Low Carb Vanilla Bean Ice Cream.
Jennie - O Premium Basted Bone-In Young Turkey Breast
Product Features:
* Gluten Free
* Preseasoned
Cooking Instructions:
PROPER HANDLING RECOMMENDATIONS:
Refrigerate at 28-36°F. or freeze to 0°F. or lower.
Thaw in refrigerator for 1-2 days, or place wrapped turkey breast in sink with cold water.
Change water frequently and allow 1/2 hour per pound to thaw.
Refrigerate after thawing.
Remove neck and giblets - These may be used to prepare giblet gravy or stuffing.
TO ROAST:
Preheat oven to 325°F.
Place turkey breast on rack in shallow pan.
Roast at 325°F. approximately 30 minutes per pound, or until meat thermometer inserted into the thickest part of the breast registers 170°F. Juices should run clear.
Let turkey breast stand 15 minutes before carving.
APPROXIMATE OVEN ROASTING TIME AT 325°F:
Weight 4 to 5-1/2 lbs, Cooking time 2-1/2 to 3 hrs, Weight 5-1/2 to 8 lbs, Cooking time 3 to 3-1/2 hrs.
Nutritional Information
Serving Size 140 g Total Carbohydrates 5 g
Calories 155 Dietary Fiber 0 g
Calories From Fat 50 Sugars 1 g
Total Fat 5.0 g Protein 20 g
Saturated Fat 1.5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 2%
Cholesterol 55 mg Iron 4%
Sodium 660 mg Calcium 4%
Ingredients
WITH RIBS, BACK PORTION, WING, PORTION AND NECK SKIN, SOLUTION INGREDIENTS: TURKEY BROTH, SALT, SUGAR, SODIUM PHOSPHATE, FLAVORING.
- See more at: http://www.jennieo.com/products/98-Premium-Basted-Bone-In-Young-Turkey-Breast#sthash.yvaRs7rF.dpuf
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