14 October 2026
Breast and leg meat in one easy joint.
Boned and rolled turkey is breast and leg meat prepared into one joint. There is no carcass to deal with, carving is straightforward, and every slice mixes white and brown meat.
Boneless breast is 100% white meat. Boned and rolled is mixed meat. If your table only wants white meat, choose boneless breast instead.
It suits smaller ovens, smaller fridges, and cooks who want neat slices without the theatre of a whole bird. Bronze and White versions are both available.
As a guide, 2kg+ serves about 6, 3kg+ about 10 to 12, 4kg+ about 14 to 16, and 5kg+ about 18 to 20. Cooking times sit on each product page.
Yes. It slices cleanly for sandwiches and pies the next day.
Cook stuffing in a separate dish so the joint cooks evenly.
