Boneless Frozen Breast Meat Roast

Thaw in Refrigerator (not at room temperature). Place unopened roast on a tray in refrigerator for 1½ to 2 days, or until thawed. To thaw faster, place unopened roast in cold tap water for 3 to 5 hours. Change water every 30 minutes to keep turkey cold. When thawed, keep in refrigerator until ready to cook. Cook within four days of thawing.

Remove plastic netting and wrapper from roast. Leave inner string netting on (this holds the roast together during roasting). Refrigerate gravy packet until ready to use. Drain juices and lightly pat with paper towels. Lift string netting and shift position on roast to make removal easier after cooking. Cover roast with non-stick cooking spray. Additional basting is not necessary.

When you’re ready to cook, be sure to consult our roasting or grilling instructions.

Slow Cooker:

From Thawed: Spray bottom of the slow cooker with cooking spray to prevent sticking. Place roast skin side up in slow cooker. Add ½ cup liquid. Cover and cook on LOW up to 8 hours or on HIGH up to 4 hours, until a minimum internal temperature of 165ºF as measured with a meat thermometer. Turkey must reach 140ºF within 4 hours. Once done, remove from the slow cooker and let stand 10 minutes for easier carving.

From Frozen: Remove gravy packet by placing breast side down on tray in microwave on high (100%) for 1-2 min OR running water on the breast until the gravy packet can be removed. Refrigerate gravy packet.

Spray bottom of the slow cooker with cooking spray to prevent sticking. Place roast skin side up in slow cooker. Add ½ cup liquid. Cover and cook on HIGH up to 6 hours, until a minimum internal temperature of 165ºF as measured with a meat thermometer. Turkey must reach 140ºF within 4 hours. Once done, remove from the slow cooker and let stand 10 minutes for easier carving.

Keep frozen

Unopened: Store in freezer, can be stored for up to 2 years.

Storage of Leftovers: Refrigerate leftovers within 1 hour of eating. Use leftover turkey within 3 days.