Marinated sous-vide heritage turkey breast

$59.50

AVAILABLE FROM TUESDAY 3 DECEMBER.

If the whole turkey's too much for you, we've prepared some tender, juicy marinated breasts that are par-cooked and almost ready to eat. All you have to do is pan fry them quickly to brown them, then warm through gently in a medium oven for 15-20 minutes.

Approximately 0.9 - 1.1 kg per pack.

We tenderise Freshwater Heritage-breed pasture-raised turkey breasts in buffalo milk mozzarella whey from Burraduc Buffalo farm and dairy. Then we marinate them with Karrabool extra virgin olive oil from Mudgee, fresh bay leaves and thyme and pepper corns. Then we gently sous vide them in a warm water bath so they are par-cooked but retain all the juices. Pan fry to brown, warm through in a medium oven and slice to serve.

About Freshwater Heritage Turkeys

Jason and Claire Longbottom breed and pasture-raise their turkeys in the Clare Valley, South Australia. Aside from the fact that growing heritage-breed turkeys is rare in Australia, the Longbottoms are also unusual in that they breed as well as grow out their turkeys. Most table birds are dispatched from large, commercial breeders as day-old chicks that are grown out by farmers. There are only a handful of small farmers who are both breeding and growing commercial volumes of table poultry in Australia.

Animals raised free to roam outside on pasture grow more slowly than those that are contained in a shed or a feed lot and heritage-breed turkeys are naturally slower-growing than the more common commercial breeds that are selected for size and speed to market. The more gentle rate of growth and the benefits of a more active life and a more complex diet that includes plenty of grass and insects results in a well portioned bird with finely-textured, flavoursome meat and a higher fat content.   

Freshwater heritage breeds include Bourbon Red, Slate, Blue / Blue Palm, Painted, Royal Palm, Blue paint, Crimson Dawn, Black Wing Narragansett, Cinnamon, Oregon Grey, Sweet Grass, White and Black.

Photograph: Alan Benson.

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