Product code
43217
UPC code
90075971432177

Sara Lee® Raw Chef’s Single Lobe Skin-on Turkey Breast

Sara Lee® Raw Turkey Breast is ready to cook, and with no MSG and Gluten Free it's a healthy, meaty choice on your menu.

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Reasons to buy

  • Premium, ready to cook turkey breast
  • Boneless turkey breast with no fillers
  • No nitrates or nitrites added
  • Gluten Free
  • No MSG

SERVING SUGGESTIONS

• Versatile across all dayparts and multiple menu applications.

Packaging Information

MASTER CASE

Gross Weight
21.586 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

140

Calories from Fat

45

Total Fat

5g

7%

Saturated Fat

1.5g

8%

Trans Fat

0g

Cholesterol

65mg

21%

Sodium

390mg

16%

Total Carbohydrate

0g

0%

Dietary Fiber

0g

0%

Sugar

0g

0%

Protein

23g

43%

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 10% of a solution of Turkey Broth, Salt, Sugar, Sodium Phosphate, Flavor.

Dietary needs

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

Conventional Oven 1. Pre-heat oven to 350°F. 2. Remove turkey from bag and place turkey on rack in roasting pan. Add about 1-2 inches water to bottom of pan. (Add additional water during cooking, if needed) 3. Place roasting pan carefully on center rack of oven. 4. Bake according to the following times and temperatures: FROZEN: 45-50 MIN/LB THAWED: 28-30 MIN/LB 5. During final hour of roasting, use a stem thermometer to check internal temperature. Check temperature in thickest part of the 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. Note: Cooking times are approximate. Due to variances in ovens and initial temperatures of product, cooking times may need adjustment.


Convection

Convection Oven 1. Pre-heat oven to 325°F. 2. Remove turkey from bag and place turkey on rack in roasting pan. Add about 1-2 inches water to bottom of pan. (Add additional water during cooking, if needed) 3. Place roasting pan carefully on center rack of oven. 4. Bake according to the following times and temperatures: FROZEN: 30-32 MIN/LB THAWED: 23-25 MIN/LB 5. During final hour of roasting, use a stem thermometer to check internal temperature. Check temperature in thickest part of the 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. Note: Cooking times are approximate. Due to variances in ovens and initial temperatures of product, cooking times may need adjustment.


Thaw

Thawing Instructions 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 24-48 hours or until thawed. Quick thaw method: Leaving turkey in packaging, submerge in cold tap water. Thaw for approximately 30 minutes per pound or until thawed. Change water every hour. Cook turkey breast immediately after it is thawed. Do NOT refreeze.


Catalog

BAKE: Conventional Oven 1. Pre-heat oven to 350°F. 2. Remove turkey from bag and place turkey on rack in roasting pan. Add about 1-2 inches water to bottom of pan. (Add additional water during cooking, if needed) 3. Place roasting pan carefully on center rack of oven. 4. Bake according to the following times and temperatures: FROZEN: 45-50 MIN/LB THAWED: 28-30 MIN/LB 5. During final hour of roasting, use a stem thermometer to check internal temperature. Check temperature in thickest part of the 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. Note: Cooking times are approximate. Due to variances in ovens and initial temperatures of product, cooking times may need adjustment. Convection: Convection Oven 1. Pre-heat oven to 325°F. 2. Remove turkey from bag and place turkey on rack in roasting pan. Add about 1-2 inches water to bottom of pan. (Add additional water during cooking, if needed) 3. Place roasting pan carefully on center rack of oven. 4. Bake according to the following times and temperatures: FROZEN: 30-32 MIN/LB THAWED: 23-25 MIN/LB 5. During final hour of roasting, use a stem thermometer to check internal temperature. Check temperature in thickest part of the 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. Note: Cooking times are approximate. Due to variances in ovens and initial temperatures of product, cooking times may need adjustment. Thaw: Thawing Instructions 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 24-48 hours or until thawed. Quick thaw method: Leaving turkey in packaging, submerge in cold tap water. Thaw for approximately 30 minutes per pound or until thawed. Change water every hour. Cook turkey breast immediately after it is thawed. Do NOT refreeze.


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