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In stock
Turkey farming in France is characterized by high-quality nutrition, primarily composed of grains, resulting in exquisite flavor. Additionally, a significant proportion of turkey farmers in France prefer to implement traditional and artisanal methods, providing the birds with the opportunity to develop in more authentic conditions in harmony with nature.
Before cooking, be sure to take your meat out of the fridge 30 minutes to 1 hour in advance. This ensures consistent cooking. Simultaneously, release your meat from its vacuum-sealed packaging, allowing it to breathe. Vacuum-sealed products are known for their extended shelf life.
Before cooking the turkey breast, make sure to season it well. Use salt, pepper, and other spices of your choice to add flavor to the meat. You can also marinate them for a few hours or overnight for a deeper flavor.
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Photos: Grégoire Kalt
