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A 5 lb boneless, skin-on turkey breast, already brined and sealed in an oven-safe bag, so it goes straight from the freezer to a 350°F oven with no thawing or prep. It is a convenience centerpiece for a small holiday gathering, not a whole bird: no carving around bones, no brining yourself, and roughly 2.5 hours of hands-off cooking. Against a plain frozen turkey breast it costs more but saves the prep; against a fresh supermarket breast it trades flexibility for the seasoning and the bag. Owners describe it as moist and well seasoned, though the skin browns unevenly in the bag and the brining makes it salty for some.
In stock
Lowest price we've seen: $89.99 on Nov 9 at Harry & David. Tracked across 1 store since Nov 9.
Owners generally call it moist, well seasoned and very easy, and many repeat it as a holiday shortcut. The most common complaints are saltiness from the brine and skin that does not brown in the bag.
This is a 5 lb boneless, skin-on turkey breast roast from Harry & David. The turkey is antibiotic-free and brined in a mix of seasonings. It arrives in its own oven-safe cooking bag.
Cook it from frozen, leaving the turkey in its bag with the label removed. Place it on a roasting pan or baking tray in a 350°F oven. Allow about 28 to 32 minutes per pound, which is roughly 2 hours 20 minutes to 2 hours 40 minutes for this size.
Check doneness with an instant-read thermometer. The thickest part of the breast should reach 165°F. Let the turkey rest 10 to 15 minutes before slicing. To brown the skin, keep it in the oven for 10 to 15 minutes after it reaches 165°F.
