Fully cooked French cut turkey simplifies carving stations
Foster Farms introduces a fully cooked, naturally browned French cut turkey roast with wing drummette… a perfect solution for carving stations, entrées and salads!
The turkey is ready to eat right out of the package. Or re-therm for a true-to-Thanksgiving taste and texture that your customers will love.
Hand-carve the boneless roast portion using the drummette as a handle. The roast also easily fits into a slicer. The drummette meat is a savory addition to soups, chilis and salads.
Listen to our lastest Wing It podcast above. Chef Andrew Hunter talks about the key advantages of a fully cooked French cut turkey. And watch the short video below to see just how easy it is to add fresh, moist turkey to your menu.
French cut turkey podcast transcript
The fully cooked French cut roast roast is a great product and it’s fully cooked. The yield is really, really high… certainly well into the 90s and that’s hard to beat. You can slice it with a knife like you would carve turkey at the holidays. You can also put it on the slicer if you would like.
For those of you who are listening that have kitchen staff that are low skill, that don’t have the ability to roast a raw turkey breast… the risk of under cooking it is removed and, therefore, serving meat that’s not at temperature. Or also bad is if they cook it way too much and your yield reduces and the meat is dry and all of that sort of thing.
The raw roast is right for certain kinds of operations… and it’s not right for others. But the ones where the raw roast doesn’t work… think about the fully cooked.
I think all in delivered is somewhere just south of 30 cents an ounce. I think the French Cut is a premium product… and premium not really from a cost perspective, but from a visual perspective. You can have that premium roast on your service line even if your cooks don’t know how to cook it. And that drummette, it works great as a handle. So you don’t need to poke the breast with a fork to hold it steady while you’re slicing. Just hang on to the handle and slice away.
There are two to a case. They are Cryovac bagged… six to seven pounds each. They come in frozen. I suggest that they spend at least 24 hours in the refrigerator slacking out. It’s so much better for the product to allow it to thaw naturally in the refrigerator than putting it in a sink full of water. So please always try to plan ahead. You can pull Friday morning for Saturday morning or Saturday evening. If the Cryovac is not broken, you have well in excess of a week to use. Even if you open it out of the Cryovac, and you wrap it, keep it in a nice cold place etc…. you’re still going to have three or four days.
So your risk of waste is low as long as you’re using good general practices. You shouldn’t have any problem with this product at all.
Including the box and Cryovac, here are two six- to seven-pound breasts, so they’re 15 pounds maximum. They are kind of like a briefcase. They look about like a briefcase, which means a stack really nicely both in your freezer and your refrigerator. So they’re very convenient.
When I roasted them I had a sheet pan. I lined them with some foil sheets, but I could have used parchment paper. And I had a rack that fit onto the sheet pan and I opened the turkey from the Cryovac right on the roasting rack which means there’s some juice. So that juice goes right into the bottom of the sheet pan and then I added some more water. About a half an inch of water. Obviously, because the breast is on the rack it’s above the water. And then I covered it with foil and put it in the oven at 350 degrees.
But what you’re doing is you’re steaming it because you’ve put water in there your steaming it… that helps retain the moisture. The directions say 90 minutes, but you could really go for 30, 35 or 40 minutes and then take the foil off and do it for another 15 minutes or so.
So within an hour you have a beautifully roasted, perfectly food safe, juicy turkey breast. I roasted mine on a half a sheet pan because I was just doing a couple, but you can fit two comfortably on a half. A full sheet pan… you could certainly fit four and even 5 to 6. But you don’t want to get them to close together just because air circulating in between is good. Anyway, you could get a lot done in a short amount of time if you needed to.