Available from 1 December 2023.
Our certified organic, free range turkeys are sustainably bred by Green Ag Turkeys. The turkeys are bred in South East Queensland and are flavoursome, tender and with a generous amount of meat. Mouth-watering in the oven or BBQ.
The roast is a double turkey breast rolled into a stretchy sock. This cut is all meat and no bone. It makes a terrific moist roast for the person looking for a white meat.
Gluten free.
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Fun Fact - Green Ag's "The Turkey Man" (Ewart), his wife Suzanne and son Douglas, continue to work towards producing ethically grown organic turkey meat. GreenAg turkeys are kept calm and nutritionally sound by listening to baroque music while filling up on GreenAg’s own variety of home grown and milled certified organic feed.
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For an additional charge of $25, we are able to roast your rolled breast for you (see "Roasting - Christmas Turkey"). We provide it chilled & cry-o-vac sealed to retain its freshness, so you can enjoy it cold on Christmas Day or pop it in the oven to reheat and enjoy warm.
Don't forget our traditional and gluten free stuffings which are provided ready to bake, or baked and ready to eat.
And finally, pair your bird with some cranberry sauce or old fashioned gravy to make the meal complete!
If you aren't sure what size bird or breast to order, please call our team on 07 3876 6222 and we will try our best to help you.
As a guide, with uncooked boneless turkey breast, allow for 300-350g per person. If served as part of a buffet, bird portion sizes don't need to be as generous.
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ROASTING INSTRUCTIONS - Click Here
Turkey (raw) Whole Bird & Rolled Breast – Cooking Instructions
To cook - remove the packaging, rub turkey with soft butter or oil. Season salt & pepper on skin. Place the raw turkey breast in a baking dish. Place in a preheated oven at 180C for approximately 40 minutes per kg plus an additional 40 minutes at the end. Allow to rest for 20 minutes. GreenAg recommend to not include any seasoning within the breast.
Check after this time and return to oven if not hot enough for an additional 15-20 minutes at a time. The turkey should no longer be pink and the juices should run clear. We highly recommend using a digital thermometer to check the temperature in the thickest section of the meat reaches 72C.
It is recommended that stuffing be cooked separately.
