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The turkey breast is produced with the processing of boned and cleaned turkey breast muscles. This material is softened and seasoned with a mix of salt and spices and baked in the oven.
After this insert, the rump is subjected to a long baking time of 6 and 8 hours, at a temperature of about 70 degrees centigrade. Once cooked, the rump is then finished and smoked hot or subjected to a caramel treatment.
It is a very nutritious and above all light food, which is why we recommend buying it to those who are following a healthy diet.
In the kitchen, the recipes with turkey breast mostly concern the latter. Among the most famous dishes we have the roast turkey with potatoes, the fagottini of turkey breast with parsley, the rolls of asparagus and the topped pizzas of turkey and ricotta.
Small curiosity: turkey breast is a gluten-free food raised and processed in Italy. The slices of rump produced in recent years are without the addition of polyphosphates and other harmful additives.
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