Breast Fillet is very versatile. It is the white meat on a Turkey. It can be used in a stroganoff, roast or made into kebabs. This is the leanest of the Turkey cuts. Take care not to overcook, as it is always better a little underdone than overdone; - especially if you are looking to eat your meat as a cold cut. Like most meats, the cooked fillet should be rested before being carved and served.
|Brand||GreenAg Organic Free Range|
|Unit Of Measure||ea|
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