turkey dark meats

The Perdue White Dark Skin On Turkey Roast is made using 60% breast meat and 40% dark meat, and coated with a defatted breast skin. Netted and enhanced with 15% turkey broth marination, this turkey breast roast has an authentic roast texture and flavor, and can be served as center-of-the-plate entree, at carving stations, and in premium sandwiches. Ideal for hotels, diners, and restaurants, this bulk case comes with 2 packs of Perdue white dark turkey breast roast.

PERDUE NO ANTIBIOTICS EVER Ready to Cook, Boneless Skin-on Turkey Roast, White/Dark, Netted, 60W/40D, 15% marination   Preparation instruction: Convection Oven Thawed at 325'F for 19-23 minutes per lb. Frozen at 325'F for 33-37tes per lb. Conventional Oven Thawed at 350'F for 24-28 es per lb. Frozen at 350'F for 42-46 minutes per lb. When thawing, refrigerate in original packaging for 48 hours. Do not thaw at room temperature. Do not refreeze. For optimum slicing on all products, chill for 10 to 12 hours in cooler. Preheat oven and leave in the cook-in bag. Place frozen or thawed roast in 2-inch deep pan. Cook at recommended times and temperatures. No need to open the bag to brown, the bag inflates during cooking to allow the breast to brown nicely. Cook until internal temperature reaches a minimum of 170'F. Remove from oven. Remove from cook-in bag. Let stand 30 minutes for easier slicing. Slice and serve. PERDUE RTC BNLS S/O 60W/40D TKY RST

Perdue Farms White Dark Skin On Ready To Cook Turkey, 10 Pound -- 2 per case.

SHENANDOAH® Fully Cooked, Turkey Picnic, Cured Dark   Preparation instruction: Thaw and serve.

Perdue Farms Shenandoah Cured Dark Turkey Picnic, 10 Pound -- 2 per case.

PERDUE® NO ANTIBIOTICS EVER Julienne Turkey, Cured Dark Meat, 1 inch   Preparation instruction: For Food Safety Cook to a Minimum Internal Temperature of 170 F as measured by a food thermometer.