Diced Turkey Breast, Previously Frozen

As a nation of avid chicken eaters, it's odd that many of us only eat turkey once a year. It's a lean but tasty meat so if you're looking for a lighter way to indulge, turkey breast is an excellent choice. Our diced turkey takes our flavoursome organic bronze turkey breast, which is diced by our butchers with a little fat left in for flavour - making it not only a lean cut, but one that requires no prep and cooks quickly and evenly too.

Our turkeys are slow-grown and have plenty of space to roam, run and indulge their natural instincts. 

This product has been previously frozen and therefore may defrost partially or fully on its way to you. Due to this it is not suitable for re-freezing.

Good To Know,

Ingredients & Nutritional's

Organic Turkey

Nutritionals per 100g: Energy 114 Kcal/ 480 kJ | Fat 2g, of which saturates 0.8g | Carbohydrates 0g, of which sugars 0g | Protein 23.9g | Salt 0.12g.

How To Store  

Our diced turkey breast is sent on the defrost and will arrive with a 3-day shelf life (including the day of delivery). 

How To Cook

We Recommend This Homemade Turkey Pie Recipe,

Ingredients

For the Filling:

• 400 g cooked turkey, shredded or chopped
• 150 g frozen peas
• 150 g diced carrots (fresh or frozen)
• 65 g diced celery
• 1 small onion, finely chopped (approximately 75 g)
• 45 g unsalted butter
• 25 g all-purpose flour
• 480 ml chicken or turkey stock (approximately 480 g)
• 120 ml milk or heavy cream (approximately 120 g)
• 1 teaspoon dried thyme
• 1 teaspoon dried sage (optional)
• Salt and pepper, to taste

For the Crust:

• 2 pre-made pie crusts (or homemade)
• 1 egg, beaten (for brushing the crust)

Instructions

1. Make the Filling:

1. Heat the butter (45 g) in a large skillet over medium heat. Add the onion (75 g), carrots (150 g), and celery (65 g). Cook for about 5 minutes, until softened.
2. Sprinkle the flour (25 g) over the vegetables and stir well to make a paste (roux). Cook for 1-2 minutes.
3. Slowly add the chicken or turkey stock (480 ml) while whisking to create a smooth mixture. Simmer for 3-5 minutes until it thickens.
4. Stir in the milk (120 ml), thyme, sage, salt, and pepper. Add the turkey (400 g) and peas (150 g). Mix everything well, then remove from the heat and let cool slightly.

2. Assemble the Pie:

1. Preheat the oven to 375°F (190°C).
2. Roll out one pie crust and press it into a 9-inch pie dish. Trim the edges if needed.
3. Spoon the filling into the pie crust, spreading it evenly.
4. Roll out the second pie crust and place it over the filling. Trim the edges, then crimp them together to seal the pie.
5. Cut a few small slits in the top crust to let steam escape. Brush the crust with the beaten egg.

3. Bake the Pie:

1. Place the pie on a baking tray to catch any drips.
2. Bake in the oven for 40-50 minutes, or until the crust is golden brown and the filling is bubbling.
3. Let the pie cool for 10-15 minutes before serving.