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Tesco Stuffed And Basted Frozen Turkey Breast Joint 800G Serves 3-4

This product is available for delivery from Thursday 1st October to Saturday 19th December.


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Product information

Guideline Daily Amount Summary

One-quarter of a joint roasted with skin (150g) contains

  • Energy

    , 15%of your GDA
  • Fat

    15.0g, 21%of your GDA
  • Saturates

    4.4g, 22%of your GDA
  • Sugars

    1.8g, 2%of your GDA
  • Salt

    0.6g, 10%of your GDA

of the reference intake*
Typical values per 100g: Energy 820kJ/196kcal


Boneless butter and rapeseed oil basted turkey breast joint with milk proteins from cows' milk and pork, sage and onion stuffing.

Stuffed & Butter Basted Turkey Breast Joint



Turkey Breast (75%), Gluten Free Pork, Sage & Onion Stuffing (17%), Water, Butter Oil (Milk) (1.4%), Rapeseed Oil, Sugar, Salt, Potato Starch, Milk Protein, Natural Butter Flavouring (Milk), Flavouring, Gluten Free Pork, Sage & Onion Stuffing contains: Pork Belly, Onion, Rice Flour, Gram Flour, Salt, Parsley, Sage, Sugar, Maize Starch, Onion Powder, Dextrose, Garlic, Nutmeg, Preservative (Sulphur Dioxide)

Allergy Information:

  • Allergy Advice! For allergens, see ingredients in bold.


  • Keep Frozen
  • see storage instructions




Temperature:Gas 4, 180°C

Time:1 hour 5 minutes - 1 hour 15 minutes

Instructions:For best results cook from frozen
Remove outer sleeve and film
Place foil tray in centre of a pre heated oven for approximately 2 hours - 2
hours 15 minutes (frozen) or 1 hour 5 - 1 hour 15 minutes (from defrost).
If joint becomes too dark in colour cover with foil.
Allow the joint to rest for 10 minutes prior to carving.

Oven From Frozen:

Temperature:Gas 4, 180°C

Time:2 hours - 2 hours 15 minutes

Instructions:Remove outer carton and tray film.
Place foil tray on a baking tray in the centre of a pre-heated oven for
approximately 2 hours - 2 hours 15 minutes.
If joint becomes too dark in colour cover with foil.
Allow the joint to rest for 10 minutes prior to carving.

Cooking Precautions:

Adjust times according to your particular oven. (For fan assisted ovens cooking
times should be reduced. For best results refer to manufacturer's handbook).
All appliances vary, these are guidelines only.
Poultry is cooked if the juices run clear when the deepest part of the flesh is
pierced with a thin skewer.
If juices run pink, continue cooking for a few minutes and re-test.

Number Of Uses:


Freezing Guidelines:

Keep Frozen
Use within the following periods.

Ice making compartment: 3 days

Star marked frozen food compartments:

* ** *** ****
1 week 1 month until 'best before end' date*

* For 'best before end' date, see front of pack.


Defrost thoroughly for a minimum of 24 hours in the refrigerator.
Follow the preparation guidelines below.
IMPORTANT: If food has thawed, do not refreeze.


Name of recipe suggestion



To Serve:

Serving Suggestions:



Warning: Although every care has been taken to remove bones, some may remain.

Net Contents:

780g e

Name and Address:

Tesco Stores Ltd.,
Cheshunt EN8 9SL,


UK 5049 EC


Typical Values100g roasted with skin containsOne-quarter of a joint roasted with skin (150g) contains
Energy820kJ (196kcal)1231kJ (294kcal)
*Reference intake of an average adult (8400 kJ / 2000 kcal)--

Using product information

While every care has been taken to ensure product information is correct, food products are constantly being reformulated, so ingredients, nutrition content, dietary and allergens may change. You should always read the product label and not rely solely on the information provided on the website.

If you have any queries, or you'd like advice on any Tesco brand products, please contact Tesco Customer Services, or the product manufacturer if not a Tesco brand product.

Although product information is regularly updated, Tesco is unable to accept liability for any incorrect information. This does not affect your statutory rights.

This information is supplied for personal use only, and may not be reproduced in any way without the prior consent of Tesco Stores Limited nor without due acknowledgement.

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