By Mike Thayer Show  Plenty of bird for two people plus leftovers, I picked up a 3 pound Kirkwood turkey breast at Aldi for $8.99. Found in the frozen section, the turkey comes with a gravy packet and is wrapped in a butcher's twine net. The net holds the breast tightly together, which helps keep the breast moist during cooking. There's advantage number one, you don't have to net it yourself. Advantage number two, because it's only three pounds and it's boneless, there's far less thawing time. A big 15-20 pound bird can take days to thaw in the refrigerator - 24 hours for every 4-5 pounds of bird - and think of all that space being taken up waiting for that big turkey to thaw out! I brined my turkey, guaranteeing a moist bird no matter the cooking method, be it a traditional oven roast, grilling, smoking or frying. For my brine recipe, click here and review the poultry page. There's another advantage, you don't need a huge container to brine a turkey breast. Not everybody has that kind of refrigerator space, let alone a second refrigerator to brine. You could do a cooler set up, but that can be a hassle. After brining for 24 hours, dabbing the turkey breast dry and applying a dry rub it was ready to go in the oven. Only 90 minutes is needed at 350 degrees, skin side down in a cast iron skillet. I basted the bird with a combination of garlic, butter, a squeeze of lime juice and a hint of cayenne pepper. Letting it rest for about 10 minutes after taking it out of the oven, the bird carved up super easy and boy was this bird moist and delicious! And using the cast iron skillet crisped up the skin perfectly. Yes, sneaking bites of turkey while carving was a MUST! A bit before that bird came out of the oven, I started to prepare the gravy that came in a packet with the bird. The packet recommends using pan drippings in the preparation and that is a MUST do, as the gravy was a bit unremarkable on it's own. Along with some of those pan drippings, additional adds of garlic, black pepper and another pinch of the cayenne pepper made the gravy pretty decent. It was a bit meager in portion however, barely enough for two people, nothing leftover. Very reasonably priced, the Kirkwood boneless turkey breast is easy peasy to prep, roast, carve and enjoy! It's definitely a repeat buy and I give it 4 out of 5 Bachelor on the Cheap stars. $pend Wisely My Friends... Enjoy this post?
If you appreciate the article you just read and want to support more great content on BachelorontheCheap.com, you can help keep this site going with a one-time or a monthly donation. Thank you so much for your support! ~ Mike Last Updated on April 12, 2022 EDITOR’S NOTE: Since publishing this post, we have received many comments from readers complaining about the quality of their bone-in turkey breasts. We decided to buy another turkey breast and try it again to determine if something had changed. You can read our updated thoughts toward the end of this post. Sometimes you want a traditional turkey dinner without so much … turkey. A turkey is a big bird, and unless you’re hosting a crowd or you have a good-sized freezer to store leftovers, you may not want to cook an entire turkey. Or, perhaps you only want to eat white meat and not dark meat. Aldi offers some options. In anticipation of holidays such as Easter or Thanksgiving, the discount grocery store sells a variety of turkeys, ranging from whole Butterballs to antibiotic-free turkeys to — for those who want less bird or only the white part of the bird — turkey breasts. You can purchase a bone-in turkey breast that still has a good amount of meat, and it even still looks and feels a little like a whole turkey if you want that traditional aesthetic. Kirkwood Bone-In Turkey Breast was $1.39 per pound at the time of publication. I bought my 9.19-lb. turkey breast for $12.77. It was sold in the Aldi Find (Special Buy) freezer section, and because it’s an Aldi Find, it is only available for a short time. Turkeys like these usually show up at Aldi just before major holidays. For instance, I bought mine just before Easter. This is a turkey breast with ribs, portion of back, and wing meat, and neck skin basted with turkey broth, salt, sugar, and natural flavoring. The package does not say where the turkey comes from, but it is likely from the U.S. Kirkwood Bone-In Turkey Breast nutrition information and ingredients. (Click to enlarge.) It comes with a little plastic gravy packet tucked inside the turkey. Ingredients for the gravy are: water, rice flour, salt, modified corn starch, autolyzed yeast extract, onion powder, sugar, garlic powder, vegetable gums (guar, xanthan, and carob bean), natural flavors (including turkey stock), spices, caramel color, disodium inosinate, and disodium guanylate. One 4-oz. serving of turkey nets you 160 calories, 8 grams of total fat (10% DV), 2 grams of saturated fat (10% DV), 240 mg of sodium (11% DV), 0 grams of carbohydrates, and 17 grams of protein (33% DV). One 1/4 cup of gravy has 15 calories, 430 mg of sodium (19% DV), and 3 grams of carbohydrates (1% DV). The turkey breast should be thawed before cooking. The packaging states not to open the bag the turkey is in until it is defrosted. The turkey breast should be kept cold and should not be thawed at room temperature. Instead, the package says to place the turkey on a tray in the refrigerator for one to three days to thaw. It generally takes 24 hours for every 3.5 to 4 pounds of turkey. Note: my turkey had a LOT of bloody liquid come out of it as it thawed, making it a messy endeavor when I got it ready to place in a roasting pan in the oven. I’ve never had a cut of meat leak so much liquid during the thawing process. I recommend setting the turkey in a large casserole dish in the refrigerator, and check it periodically to make sure the liquid does not overflow from the dish. Cooking instructions. (Click to enlarge.) Seasoned with olive oil, salt, pepper, and thyme, and ready to go in the oven. To cook the turkey breast, the package says to preheat the oven to 350 degrees. Remove the breast from the bag, and remove the gravy packet from inside the breast. Put the gravy packet in a dish or container in the refrigerator while the turkey cooks. The package includes a roasting time chart that is dependent on your turkey’s weight.
Cook until the interior of the turkey reaches 165 degrees. If the breast is fully browned before the rest of the turkey is cooked, cover it loosely with a tent of aluminum foil to prevent over-browning. Remove the foil after baking, and allow the cooked turkey breast to stand for 20-30 minutes. My 9-ish-pound turkey breast was plenty done after 3 hours in the oven, and it browned nicely without needing a foil tent. The gravy packet with instructions. (Click to enlarge.) To prepare the gravy, pour contents of the package into a small saucepan and heat on medium high heat, stirring constantly with a wire whisk until the gravy boils. For best flavor, add 1/4 cup of turkey drippings from your freshly cooked turkey. For thinner gravy, add more drippings, chicken broth, water, milk, sherry, dry red or dry white wine. For gravy with a twist, add 2 tablespoons parsley, 1/4 cup sour cream, or 1/4 cup sauteed green onions, chopped celery, or sliced mushrooms. The package says to use the gravy within five days of thawing. The finished turkey breast, fresh out of the oven. I served this turkey breast alongside some of Aldi’s Hawaiian stuffing, instant mashed potatoes, and green bean casserole. It was tender and flavorful for a turkey breast, and, if you like to nibble on poultry skin like I do while carving the bird, the skin cooked up nice and crisp and salty. The gravy was on the thinner side, but I didn’t stir it as much as I probably should have while it was heating, and I don’t know if that affected thickness. It still tasted rich and savory and no one seemed to mind much. There also was plenty of meat for leftovers. After feeding dinner to my family of four, we still had a mostly full 2.5-quart dish of meat. I’ll be packing some of the meat up to freeze and save for casseroles later, and I froze the partial turkey carcass to make stock with as well. And if this turkey breast is still too much meat for you, you can always go with Aldi’s cornish game hens instead. UPDATE (4/12/2022) — After receiving many comments from readers alleging that their bone-in turkey breasts were fatty, tough, game-like, or otherwise inedible, we purchased another bone-in turkey breast from Aldi this spring to see if something was different about the birds currently in stores. Turkey breast, take two. We found two gravy packets inside our turkey instead of one packet, and the gravy is still as thin as ever with these turkeys. We roasted the turkey in our oven following the standard directions on the package, and it turned out as we would expect turkey to turn out. It wasn’t any fattier than other birds we’ve cooked, and it had a similar taste and texture to other turkeys we’ve cooked. As far as we can tell, it’s not really different from the turkey we roasted the first time around. Being longtime Aldi shoppers, one thing we have learned is that your mileage may vary with certain Aldi products depending on what region you live in. It’s possible Aldi may source their bone-in turkey breasts from different regional suppliers, so what kind of turkey you get might depend on what kind of stock your local store receives. The Verdict:The Kirkwood Bone-In Turkey Breast is a good option if you don’t want to cook a whole turkey or if you want to stick with white meat over dark. It made for a nice family dinner in our house. How do you cook Kirkland fully cooked roasted turkey breast portion?If you want to serve this roast an an entrée Costco suggests heating it up in a shallow pan with water for an hour in a 350F oven. Slice the meat after heating instead of before to prevent it from drying out.
How do I cook Aldi Kirkwood turkey breast?After brining for 24 hours, dabbing the turkey breast dry and applying a dry rub it was ready to go in the oven. Only 90 minutes is needed at 350 degrees, skin side down in a cast iron skillet. I basted the bird with a combination of garlic, butter, a squeeze of lime juice and a hint of cayenne pepper.
How do you heat up a precooked turkey breast?Place turkey breast in 350° oven and heat until warm. 3/4 - 1.5 hours. Check temperature with a meat thermometer. The temperature should be 140° F.. Remove turkey breast from the wrapper.. Let meat stand at room temperature 15 minutes to take off the chill.. Carve turkey breast and serve immediately.. How do you reheat a precooked turkey breast without drying it out?Bring some chicken broth to a simmer, then gently pour the chicken broth over the towel just until it is wet. Wrap the dish in foil and warm in a 300°F to 325°F oven until the turkey reaches 165°F.
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Kirkwood oven roasted turkey breast portion heating instructions
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