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How to Cook an Organic Turkey Breast

Follow our simple guide on how to cook a brilliantly crispy, yet tender Turkey Breast. 

 

How to Cook an Organic Turkey Breast

Follow our simple guide on how to cook a brilliantly crispy, yet tender Turkey Breast. 

 

  • Serves: 4
  • Prepare: 5 Minutes
  • Cook: 50 Minutes
  • Difficulty: easy

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC TURKEY?​

From late summer our slow-grown turkeys live in large, airy barns that open on to green downland fields. Every day they can follow their natural instincts in this free-range environment - pecking at the grass and bales in the fresh air, enjoying a high quality, organic feed (a mix of wheat, barley and oats).

Ingredients

Method

  1. Remove your bird from the fridge two hours before cooking allowing it to get to room temperature
  2. Preheat your oven to 230°C/ 210°C fan
  3.  Sprinkle the turkey breast with salt and pepper and place in a deep bottomed roasting tray breast side down, cover loosely with tin foil
  4.  Cook the turkey breast at this temperature for the first 20-60 minutes depending on size, before reducing the heat to 190°C/ 170°C fan for the remaining time
  5.  Roast for approximately 45 minutes per kg 
  6.  Everyone loves crispy skin, so remove your foil and turn your turkey breast on its back for the last 20-30 minutes of roasting time
  7. Remove from the oven, cover loosely with foil and rest well before carving - to test when your turkey breast is done, pierce the thickest part of the thigh and check that the juices run clear (if you've got a thermometer, aim to remove the joint when it reaches an internal temperature of about 70°C)
  8. Whilst resting, pour the juices from your roasting tray into a saucepan and reduce over a high heat to make the most delectable jus
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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC TURKEY?​

From late summer our slow-grown turkeys live in large, airy barns that open on to green downland fields. Every day they can follow their natural instincts in this free-range environment - pecking at the grass and bales in the fresh air, enjoying a high quality, organic feed (a mix of wheat, barley and oats).

Frequently asked questions

  • Turkey is an exceptionally lean meat, and both turkey and chicken are healthy choices. A turkey breast has slightly less protein than a chicken breast, but both meats are high in protein, low in calories and fat, making them great additions to a healthy balanced diet.

  • Our poultry farmers, Ross and Edward produce all of Coombe Farm Organic's turkeys. Ross and Edward run organic farming systems with animal welfare at their core. The turkeys eat a natural diet, supplemented by the grass they graze.

  • There are a number of studies that suggest organic turkey is a healthier option – higher in Omega 3, Amino Acids and Healthy Fats. There are also several other reasons why choosing organic turkey is a good idea. They range from the contribution of organic turkey to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional turkeys having a detrimental effect on our health. Our poultry farmers, Ross whose farm is just a hop, skip and jump away, nestled deep in the Devon countryside and Edward whose farm is located in Hampshire, run organic systems with animal welfare at their core. The turkeys have the freedom to roam in pastures or shelter in barns, as the mood takes them. They eat a natural diet, supplemented by the grass they graze. We only rear Bronze turkeys, an old-fashioned breed that provides a carcass with fantastic flavour and even coverage of meat. The natural flavour of the bird is made even better by slow growth to natural maturity. This takes 24 weeks and results in meat that's reliably juicy and tasty, with tender texture and just the right amount of fat.