Product code
12160
UPC code
90075971121606

Sara Lee® Raw, Foil Wrapped Skin-On Turkey Breast, 2/10 Lb

Sara Lee® Raw Foil Wrapped Skin-On Turkey Breast is Gluten Free with no MSG, no fillers or nitrates, great as an entrée on any menu.

No Product Images

Reasons to buy

  • Skin-on for golden appearance with great eye appeal for buffet and carving stations
  • High quality, three-piece, whole muscle breast for great texture
  • Foil wrapped to seal in moisture and ensure even cooking temperature
  • Ready-to-cook for fast, easy preparation • Gluten Free and No MSG

SERVING SUGGESTIONS

Versatile across all dayparts and multiple menu applications.

Packaging Information

MASTER CASE

Gross Weight
21.371 lbs
Net Weight
20 lbs
Cube
0.65 ft3
Length
17.8125 in
Height
5.875 in
Width
10.8125 in

PALLET

TI
9
HI
7

Nutritional Information -

Serving Size

112g

Servings Per Container

Varied

Amount Per Serving

Daily Value % *

Calories

120

Calories from Fat

35

Total Fat

4g

6%

Saturated Fat

1g

6%

Trans Fat

0g

Cholesterol

55mg

18%

Sodium

730mg

30%

Total Carbohydrate

0g

0%

Dietary Fiber

0g

0%

Sugar

0g

0%

Protein

22g

39%

Vitamin A

0%

Vitamin C

0%

Calcium

0%

Iron

4%

To inquire if a signed copy of the product formulation statement or Child Nutrition statement is available for this item, please contact the Tyson Foodservice Customer Relations Team at 1-800-261-4754. Or email tysonfoodservice@casupport.com.

Ingredients

Contains Up To 15% Of A Solution Of Turkey Broth, Salt, Sugar, Sodium Phosphate, Flavor.

Dietary needs

No gluten icon.
No Gluten
No MSG icon.
No MSG

Storage

Shelf Life

365 Days

Storage Temperature - Maximum

0 °F

Storage Temperature - Minimum

0 °F

Storage Method

Frozen

Preparation

Bake

For best results, thaw turkey in refrigerator before cooking. To thaw: remove product from box. Leave product in packaging and place on a tray. Place in refrigerator and thaw for 48-72 hours or until thawed. Cook turkey immediately after it is thawed. Do not refreeze. Conventional Oven For food safety and quality purposes, this product must be cooked to a minimum internal temperature of 165°F prior to eating. Pre-heat conventional oven to 350°F. Remove plastic packaging, leaving turkey in foil. Place product in roasting pan. Add about 1-inch water to pan. Place roasting pan carefully on center rack of oven. Bake according to the following times and temperatures. Frozen: Time 36-40 Min/LB Temp: 350°F Thawed: Time 27-28 Min/LB Temp: 350°F Do not puncture foil until you are ready to check the internal temperature approximately 3/4 of the way into cooking cycle. The steam trapped within the foil wrapping prevents the skin from sticking to the foil. Use a stem thermometer to check the internal temperature. The center of the product should be approximately 110-120°F. Remove product from oven and peel back foil to allow turkey to brown. At this time, you may choose to place vegetables, stuffing, herbs or spices in the foil around the meat. Return to oven and continue cooking until internal temperature reaches 160°F or above. Remove from the oven and let stand for 10 minutes. Internal temperature should reach 165°F or above while standing. Carve into slices. Serve. Cooking times are approximate. Due to variances in ovens and initial temperature of product, coking times may need adjustment. For optimal results, carve with the grain.


Convection

For best results, thaw turkey in refrigerator before cooking. To thaw: remove product from box. Leave product in packaging and place on a tray. Place in refrigerator and thaw for 48-72 hours or until thawed. Cook turkey immediately after it is thawed. Do not refreeze. Convection Oven For food safety and quality purposes, this product must be cooked to a minimum internal temperature of 165°F prior to eating. Pre-heat conventional oven to 350°F. Remove plastic packaging, leaving turkey in foil. Place product in roasting pan. Add about 1-inch water to pan. Place roasting pan carefully on center rack of oven. Bake according to the following times and temperatures. Frozen: Time 33-34 Min/LB Temp: 325°F Thawed: Time 22-25 Min/LB Temp: 325°F Do not puncture foil until you are ready to check the internal temperature approximately 3/4 of the way into cooking cycle. The steam trapped within the foil wrapping prevents the skin from sticking to the foil. Use a stem thermometer to check the internal temperature. The center of the product should be approximately 110-120°F. Remove product from oven and peel back foil to allow turkey to brown. At this time, you may choose to place vegetables, stuffing, herbs or spices in the foil around the meat. Return to oven and continue cooking until internal temperature reaches 160°F or above. Remove from the oven and let stand for 10 minutes. Internal temperature should reach 165°F or above while standing. Carve into slices. Serve. Cooking times are approximate. Due to variances in ovens and initial temperature of product, coking times may need adjustment. For optimal results, carve with the grain.


Catalog

BAKE: For best results, thaw turkey in refrigerator before cooking. To thaw: remove product from box. Leave product in packaging and place on a tray. Place in refrigerator and thaw for 48-72 hours or until thawed. Cook turkey immediately after it is thawed. Do not refreeze. Conventional Oven For food safety and quality purposes, this product must be cooked to a minimum internal temperature of 165°F prior to eating. Pre-heat conventional oven to 350°F. Remove plastic packaging, leaving turkey in foil. Place product in roasting pan. Add about 1-inch water to pan. Place roasting pan carefully on center rack of oven. Bake according to the following times and temperatures. Frozen: Time 36-40 Min/LB Temp: 350°F Thawed: Time 27-28 Min/LB Temp: 350°F Do not puncture foil until you are ready to check the internal temperature approximately 3/4 of the way into cooking cycle. The steam trapped within the foil wrapping prevents the skin from sticking to the foil. Use a stem thermometer to check the internal temperature. The center of the product should be approximately 110-120°F. Remove product from oven and peel back foil to allow turkey to brown. At this time, you may choose to place vegetables, stuffing, herbs or spices in the foil around the meat. Return to oven and continue cooking until internal temperature reaches 160°F or above. Remove from the oven and let stand for 10 minutes. Internal temperature should reach 165°F or above while standing. Carve into slices. Serve. Cooking times are approximate. Due to variances in ovens and initial temperature of product, coking times may need adjustment. For optimal results, carve with the grain. Convection: For best results, thaw turkey in refrigerator before cooking. To thaw: remove product from box. Leave product in packaging and place on a tray. Place in refrigerator and thaw for 48-72 hours or until thawed. Cook turkey immediately after it is thawed. Do not refreeze. Convection Oven For food safety and quality purposes, this product must be cooked to a minimum internal temperature of 165°F prior to eating. Pre-heat conventional oven to 350°F. Remove plastic packaging, leaving turkey in foil. Place product in roasting pan. Add about 1-inch water to pan. Place roasting pan carefully on center rack of oven. Bake according to the following times and temperatures. Frozen: Time 33-34 Min/LB Temp: 325°F Thawed: Time 22-25 Min/LB Temp: 325°F Do not puncture foil until you are ready to check the internal temperature approximately 3/4 of the way into cooking cycle. The steam trapped within the foil wrapping prevents the skin from sticking to the foil. Use a stem thermometer to check the internal temperature. The center of the product should be approximately 110-120°F. Remove product from oven and peel back foil to allow turkey to brown. At this time, you may choose to place vegetables, stuffing, herbs or spices in the foil around the meat. Return to oven and continue cooking until internal temperature reaches 160°F or above. Remove from the oven and let stand for 10 minutes. Internal temperature should reach 165°F or above while standing. Carve into slices. Serve. Cooking times are approximate. Due to variances in ovens and initial temperature of product, coking times may need adjustment. For optimal results, carve with the grain.


12160
12160
12160

Find a Sales Representative