This is all white meat, and can be roasted with seasoning for a dinner entree or put in the refrigerator and sliced on demand.
Keep refrigerated for 5 days or freeze for later use.
Misty Knoll Poultry comes fresh and should be kept refrigerated and enjoyed or frozen within a week. To thaw meat that has been frozen, place in a sealed bag in a bowl of cool water. Allow at least a day to thaw your poultry prior to cooking. Depending on the size and cut thawing times may vary.
After several of you asked about items for school lunches, we thought we would add Misty Knoll's Boneless Breast of Turkey.
So much healthier than processed meats bought at the deli counter, and more reasonable too. It also works really well sliced cold in salads. Try Soy, Ginger and Honey for an Asian taste, or Salt, Pepper, Oregano, and Lemon for a Mediterranean flavor.
These turkeys are healthy and happy birds you can feel good about. They come from Misty Knoll Farms in New Haven VT (just northeast of Middlebury) from the same farmer who supplies Farmers To You families with outstanding chicken.
Misty Knoll starts the turkeys in a large brooder house, sheltered from the elements, until they are capable of withstanding Vermont's cool nights. Then the flocks are moved to open barns with plenty of room and sunlight, whole grains and fresh water. Allowed to grow naturally to size, these turkeys are robust and meatier than other turkeys found at the supermarket - naturally grown birds take longer to mature, but the resulting flavor is well worth it.
Misty Knoll Farms is a family-owned and operated farm producing the finest naturally raised free-range turkeys available from Vermont. Farmers to you is pleased to offer this wonderful product to Boston area families.
Best turkey breast I've ever had!
Maybe I'm the only FTY member who would admit this, but I hate cooking. I do, however, like to feel my family nutritious homemade food! The slow cooker (crock pot) is my beloved friend. For lazy cooks, a turkey breast makes for a delicious family meal with plenty of leftovers WITHOUT too much effort. Just brown the seasoned meat in a large skillet first (and carmelize some onion or shallot in that same pan before you wash it), dump it all in a large Crock Pot for ~6 hours, and you've got meat just as tasty as Thanksgiving with a fraction of the work (or cleanup.) I make this at least once a month. I often throw in whatever root vegetables I've got, but, even cooked alone, the turkey turns out moist and tasty. I've cooked the breast alone more often, but, as my kids are growing into teens, now I typically add a package of turkey thighs to keep up with their ravenous appetites. You will get richer flavor if you cook these together!
I'm practicing smoking this on my Big Green Egg. I overcooked it the first time (still tasted great) and look forward to my next attempt. Planning 300 for about an hour. A new staple in my cart.
I'm trying to eat healthier and this turkey breast has been key to many of the meals I'm learning to make. I've roasted it as a whole, I've divided into smaller pieces and used different flavors for different dishes, I've cooked it in the slow-cooker, I've used it in soups, salads, and on it's own. I had no idea how much easier it would be to make healthy meals when there's this turkey as a go-to in the fridge. I'm very grateful to have this as a staple, thank you!
This is a delicious turkey breast. I first run a spice paste (from Ina Garten's Herb roasted turkey recipe), place the breast on a rack in a roasting pan, and then pour at least one cup of white wine into the bottom of the pan.
Free-range birds need to be cooked at a lower temp than conventional birds in order to turn out tender; I have found that 300 degrees for about 1 hr 15 min or until thermometer reads 165 is just right for this Misty Knoll turkey breast. I slice it after cooling, pour the pan juices over, and we snack/lunch on it all week.