Product code
13165
UPC code
90075971131650

Sara Lee® Carver's Collection® Raw, Boneless Turkey Breast, 2/10 Lb avg wt

Sara Lee® Raw Cook-In-Bag Turkey Breast is Gluten Free with no MSG, fillers, nitrates or hormones added for a hearty choice to offer health-conscious customers.

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Reasons to buy

  • Gluten Free/No MSG
  • High quality, three-piece, whole muscle breast for great texture
  • Cook-in bag ensures even cooking temperatures, resulting in tenderness every time
  • Skin-on for golden appearance with great eye appeal for buffet and carving stations
  • Ready-to-cook for fast, easy preparation

SERVING SUGGESTIONS

• Versatile for homestyle meals or hearty sandwiches.

Packaging Information

MASTER CASE

Gross Weight
11.192 lbs
Net Weight
10 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

27 °F

Storage Temperature - Minimum

0 °F

Storage Method

Frozen

Preparation

For best results, THAW turkey breast 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. Quick thaw method: Leaving turkey breasts in packaging, submerge in cold tap water. Thaw for approximately 30 minutes per pound or until thawed. Change water every hour. Cook turkey immediately after it is thawed. Do not refreeze. 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 or Convection oven to 325°F. • Leave in Cook-in-Bag. • 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: Conventional Oven Convection Oven Time Temp Time Temp Frozen 36-40 min/lb 350°F 30-34 min/lb 325°F Thawed 27-28 min/lb 350°F 22-25 min/lb 325°F • During final hour of roasting, use a stem thermometer to check internal temperature. Check temperature in thickest part of turkey. Turkey is done when thermometer reaches internal temperature of 160°F or above. Remove from oven and let stand for 20 minutes. Internal temperature should reach 165°F or above prior to eating. • Carve into slices. Serve. Cooking times are approximate. Due to variances in ovens and initial temperature of product, cooking times may need adjustment.


Thaw

For best results, THAW turkey breast 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. Quick thaw method: Leaving turkey breasts in packaging, submerge in cold tap water. Thaw for approximately 30 minutes per pound or until thawed. Change water every hour. Cook turkey immediately after it is thawed. Do not refreeze. Thawing Instructions For best results, THAW turkey breast in refrigerator before cooking. To that: 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. Quick thaw method: Leaving turkey breast in packaging, submerge in cold tap water. Thaw for approximately 30 minutes per pound or until thawed. Change water every hour. Cook turkey immediately after it is thawed. Do not refreeze.


Catalog

Thaw: For best results, THAW turkey breast 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. Quick thaw method: Leaving turkey breasts in packaging, submerge in cold tap water. Thaw for approximately 30 minutes per pound or until thawed. Change water every hour. Cook turkey immediately after it is thawed. Do not refreeze. Thawing Instructions For best results, THAW turkey breast in refrigerator before cooking. To that: 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. Quick thaw method: Leaving turkey breast in packaging, submerge in cold tap water. Thaw for approximately 30 minutes per pound or until thawed. Change water every hour. Cook turkey immediately after it is thawed. Do not refreeze. Unspecified: For best results, THAW turkey breast 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. Quick thaw method: Leaving turkey breasts in packaging, submerge in cold tap water. Thaw for approximately 30 minutes per pound or until thawed. Change water every hour. Cook turkey immediately after it is thawed. Do not refreeze. 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 or Convection oven to 325°F. • Leave in Cook-in-Bag. • 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: Conventional Oven Convection Oven Time Temp Time Temp Frozen 36-40 min/lb 350°F 30-34 min/lb 325°F Thawed 27-28 min/lb 350°F 22-25 min/lb 325°F • During final hour of roasting, use a stem thermometer to check internal temperature. Check temperature in thickest part of turkey. Turkey is done when thermometer reaches internal temperature of 160°F or above. Remove from oven and let stand for 20 minutes. Internal temperature should reach 165°F or above prior to eating. • Carve into slices. Serve. Cooking times are approximate. Due to variances in ovens and initial temperature of product, cooking times may need adjustment.


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