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TURKEY BREAST ROASTS (Holiday pre-order item)
$14.80 per lbOur turkey breast roasts make your holiday dinner quick and easy. Made in-store. Choose from 4 stuffings or unstuffed. Choose from 2lbs to 8lbs, minimum 3lbs for stuffed roasts. Allow approximately 1/2lb per person. Available as a pre-order item only for Christmas, Thanksgiving and Easter.
Easter 2025 orders can be placed in-store or by phone. Online ordering of turkeys, turkey breast roasts or bone-in hams will not be available for Easter, and there will be very limited quantity of fresh turkeys and turkey breast roasts available.
Kelowna Spall Rd 250-763-5966
West Kelowna 250-707-4667
Kelowna Lakeshore Rd 250-872-0366
Penticton 250-487-4669
Vernon 250-549-4668
COOKING INSTRUCTIONS: From thawed or fresh, preheat oven to 350F. Bake for approximately 30-40 minutes per pound. Place in a roasting pan or casserole dish on a rack or bed of cut up vegetables (carrots, onions, celery). Add 1/2 cup butter and 1 cup water, stock or juice to baste with approximately every 20 minutes (or baste with oil) and cover with foil. Remove foil for last 15-20 minutes to brown. Cool until internal temperature of 155-165F. Cut off netting and serve with cranberry sauce or gravy.
Select optionsOur turkey breast roasts make your holiday dinner quick and easy. Made in-store. Choose from 4 stuffings or unstuffed. Choose from 2lbs to 8lbs, minimum 3lbs for stuffed roasts. Allow approximately 1/2lb per person. Available as a pre-order item only for Christmas, Thanksgiving and Easter.
Easter 2025 orders can be placed in-store or by phone. Online ordering of turkeys, turkey breast roasts or bone-in hams will not be available for Easter, and there will be very limited quantity of fresh turkeys and turkey breast roasts available.
Kelowna Spall Rd 250-763-5966
West Kelowna 250-707-4667
Kelowna Lakeshore Rd 250-872-0366
Penticton 250-487-4669
Vernon 250-549-4668
COOKING INSTRUCTIONS: From thawed or fresh, preheat oven to 350F. Bake for approximately 30-40 minutes per pound. Place in a roasting pan or casserole dish on a rack or bed of cut up vegetables (carrots, onions, celery). Add 1/2 cup butter and 1 cup water, stock or juice to baste with approximately every 20 minutes (or baste with oil) and cover with foil. Remove foil for last 15-20 minutes to brown. Cool until internal temperature of 155-165F. Cut off netting and serve with cranberry sauce or gravy.
