Tenderloins

Fresh boneless and skinless tenderloin cut from inside of turkey breast fillet. A lean and versatile cut, great in strips for salads, or diced in stirfrys.

Cooking Instructions:

Defrosting Guide
Frozen turkey should be thawed in the refrigerator in its wrapping or in the microwave on the defrost power setting. Never thaw on the kitchen counter as bacteria multiply at room temperature. Once thawed do not refreeze without first cooking.

Cooking Guide
Always cook turkey well-done, never medium or rare, no matter how it is prepared. Whole turkey should be cooked to an internal temperature of 80°C, portions to 75°C. When properly cooked, all juices from the meat should run clear with no tinge of pink. Never stuff turkey until just before cooking and remove immediately afterwards.


Storage Conditions/Shelf Life:

Keep fresh turkey refrigerated. Product to be stored between 0 and 4°C.

Shelf Life Use-by within 7 days from date of production. Handling Turkey Safely

   1. Keep fresh at temperatures below 4°C
   2. Always keep raw meat separate from other foods
   3. Always thaw turkey completely before cooking
   4. Wash hands, work surfaces and utensils thoroughly in hot soapy water before and after handling turkey
   5. Always cook thoroughly

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