More Flavor Per Pound. It's the Law.
You’ll never touch the typical waterlogged, boring deli-meat turkey again. Besides being extra-savory, tender and juicy, our Holiday Roast Turkey is aromatic, intensely flavorful and succulent turkey breast like you’ve dreamed it would be.
What if you were lucky enough to live with a really terrific cook growing up? Or to visit with one at the holidays. Fabulous Holiday Roast Turkey Breast, sliced right off the bird. Then, (some say the best part), the joy of inventing new turkey sandwiches with the leftovers for at least a week.
What if turkey could be that Holiday-great, any day of the year? Without any fuss or bother?
WITH EXCITING TASTE AND TEXTURE. AND NO ADDED WATER
OR PRESERVATIVES. Or the other tricks deli-manufacturers usually use.
Ever notice how big the “turkey breast” at the supermarket is? Or how it’s shaped? How do they get that big? Or so perfectly round? When you think about it, it’s pretty clear they’re not actually growing that way.
And how about the fine print where they tell you about the water, “natural juices” and preservatives they've added to their products.
Little wonder deli-counter turkey breast never tastes like you remember. Despite this, turkey has become the biggest-selling deli meat. It’s an inoffensive, flavor-neutral source of low-fat protein, but it’s hardly a savory, home-roasted bird.
We decided to see if we could do for turkey what we did with our pastrami. Go back to the old ways, and think like cooks instead of manufacturers. Say goodbye to boring, flavorless deli-turkey.
Some things were easy – we started with real turkey breast, just one at a time. Each one we roast is just one side of one bird's breast. Then we knew that to get a good natural color and finish we had to cook it without the bag that most brands use to hold theirs together. After all, since we're not stuffing a bag full of multiple muscles from who-knows-where; and since we're not using a bag to create some imaginary perfect shape every time - Why cook in a bag?
But how to get just-roasted juiciness into a product to be sliced cold at the deli? And then taken home for use later? Think about it – even a home cooked bird doesn't hold up that well once sliced. So we had to get creative. We developed a method for infusing the meat with Extra Virgin Olive Oil, cider vinegar, herbs and spices to robustly showcase the meat's exciting natural flavor and succulence. Simply Delicious!
