Trader Joe's Fully Cooked Turkey Breast

The pros:  Trader Joe's Fully Cooked Turkey Breast is moist turkey breast ready in under 45 minutes.

The cons:  Expensive compared to buying a whole uncooked turkey. No dark meat option at Trader Joe's.

The verdict:  For $8.99 per pound (mine rang up as $21.58) it is on the pricey side as compared to whole turkey, but for the time savings here, it's a bargain. You won't need to take a turkey out of the freezer days in advance. I managed to have a full Trader Joe's Thanksgiving this past weekend. Other than time I spend shopping, I took everything out 1 hour before company came and started the oven 90 minutes before they got there. Just something to think about to reduce holiday stress. If you are having a large gathering, stick with the whole turkey. If you are under 10 people, think about this, so as long as no one wants dark meat.

The box of Trader Joe's Fully Cooked Turkey Breast in the refrigerated section:

The nutritional information:

How to prepare this:

What you get in the box:

It looked like turkey when I sliced it. Which isn't too different from the way it looks in the above package. It was skinless and fully cooked. The meat is slightly scored to help with the slicing of the meat. It makes life very easy which is probably why it commands $8.99 a pound. Open that turkey packet into an oven safe dish and cover with tin foil and in just about half an hour they were ready to serve. Let them rest and slice. Would I buy this again? Yes. Can you put this in the freezer for a later date or to make sure you have it in stock when Trader Joe's doesn't? Yes, you can.

What did my guests think? They all told me how awesome it was, it was moist and they were willing to take leftovers home. That's quality right there when people are willing to accept leftovers without forcing it upon them. Trader Joe's Fully Cooked Turkey Breast is worth the premium.

Want to see more items I've reviewed from Trader Joe's? Click on Thoughts & Reviews of Trader Joe’s for a searchable list.

 

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