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Turkey
TURKEY
Turkey meat is a white meat with high nutritional value, recognised for being extremely lean, versatile and mild in flavour. It is often considered one of the healthiest poultry options due to its low-fat content and high protein content. Its versatility allows for wide use in professional culinary preparations.
BREAST
The turkey breast comes from the front of the bird and is characterised by being a large cut of light, lean meat with little fat. This cut should be grilled or fried quickly to prevent the meat from drying out, preserving its tenderness. It is commonly used in turkey cutlets, grilled steaks and bitoques.
WINGS
Turkey wings are the upper part of the bird; their meat is succulent as it is close to the bone and larger in size compared to chicken wings. They should be roasted, fried or stewed, allowing the meat to become tender and retain its flavour. They are widely used in stews, casseroles and oven-baked dish
LEG
The turkey leg corresponds to the lower part of the bird, with dark, firm meat and an intense flavour. Due to its robust texture, it is recommended to roast it slowly in the oven or braise it, ensuring the meat remains tender and juicy. It is ideal for oven roasts, stews and dishes that benefit from cuts with greater flavour and consistency.
THIGH
The turkey thigh comes from the upper part of the leg and is distinguished by being extremely succulent; it can be sold with or without the bone. It is the most flavourful cut of the bird, due to the balance of fat and texture. The most suitable method of preparation is to braise or roast it slowly.
WHOLE TURKEY
The whole turkey comes from the complete bird, cleaned and ready to cook, including the breast, legs, wings and giblets. It is a lean, firm meat that should be cooked in a way that retains its juiciness, usually roasted in the oven. This cut is ideal for whole roasts.
Ready-to-Cook Solutions
Products developed to meet the speed demanded by the modern market, maintaining the flavor profile and texture of artisanal preparation.
Savory Snacks
A complete range of rissoles, croquettes, samosas, and pastries, with generous fillings and crispy textures. Developed to maintain integrity and visual appearance after frying or oven regeneration.
Versatility and Premium Variety
A portfolio that adapts to any menu concept or catering service.
Portion and Margin Control
Products with uniform weights and sizes, facilitating the exact calculation of food cost per serving and eliminating waste during the preparation phase.
Available
PRICE 0.01€
Ready-to-Cook Solutions
Products developed to meet the speed required by the modern market, maintaining the flavor profile and texture of artisanal preparation.
Savory Snacks
Full range of rissoles, croquettes, samosas, and pastries, with generous fillings and crunchy textures. Developed to maintain integrity and visual appearance after frying or oven regeneration.
Premium Versatility and Variety
Portfolio that adapts to any menu concept or catering service.
Portion and Margin Control
Products with uniform weights and sizes, facilitating the exact calculation of cost per serving (food cost) and eliminating waste during the preparation phase.
Available
PRICE 0.01€
Ready-to-Cook Solutions
Products developed to meet the speed required by the modern market while maintaining the flavor profile and texture of artisanal preparation.
Savory Snacks
A complete range of rissoles, croquettes, samosas, and pastries, with generous fillings and crispy textures. Developed to maintain integrity and visual appearance after frying or oven regeneration.
Premium Versatility and Variety
A portfolio that adapts to any menu concept or catering service.
Portion and Margin Control
Products with uniform weights and sizes, facilitating the exact calculation of food cost per serving and eliminating waste during the preparation phase.
Available
PRICE 0.01€
Ready-to-Cook Solutions
Products developed to meet the speed demanded by the modern market, while maintaining the flavor profile and texture of artisanal preparation.
Savory Snacks
A complete range of patties, croquettes, samosas, and pastries, with generous fillings and crispy textures. Developed to maintain integrity and visual appeal after frying or oven regeneration.
Versatility and Premium Variety
A portfolio that adapts to any menu concept or catering service.
Portion and Margin Control
Products with uniform weights and sizes, facilitating the exact calculation of food cost per serving and eliminating waste during the preparation stage.
Available
PRICE 0.01€
TURKEY
Consumption Benefits
VERSATILITY IN THE KITCHEN
RICH IN ESSENTIAL NUTRIENTS
HIGH PROTEIN CONTENT
LOW FAT CONTENT
FREQUENTLY ASKED QUESTIONS
Find what you are looking for
The turkey must be cooked to an internal temperature of at least 74º C to ensure the elimination of bacteria such as Salmonella.
The safest method is to defrost it slowly in the fridge (this takes 24 to 48 hours depending on the size). You should avoid defrosting it at room temperature.
Turkey breast is a lean meat and can easily dry out during cooking. To keep it juicy, it is important to control the cooking time and temperature and baste the meat with its own juices throughout the process.