Willie Bird Herb-Roasted Turkey Breast, Available Now
- Only at Williams Sonoma
- Vendor Shipped
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When a whole turkey is larger than you need—or when you need a little extra backup to ensure plenty of leftovers—this boneless breast infused with basil, thyme, fennel and lavender is the perfect choice. It’s from the legendary Willie Bird ranch in Sonoma County, California, where the free-range turkeys are raised on the tastiest, healthiest natural grains. The frozen, fully cooked turkey is perfect to keep on hand for your next special-occasion dinner or buffet. For the easiest entrée ever, just thaw the breast, reheat in the oven and cut into succulent slices.
- 3 lb. 8 oz. (serves 10–12).
- Shipped fresh.
- Please note: Once an order has been placed, no updates can be made to the shipping address.
- Made in USA.
- Use & Care
- The turkey shipped to you chilled with ice packs. Upon receipt, place the turkey in the refrigerator or freezer. The turkey will keep refrigerated, unopened up to 6 weeks, or frozen, up to 6 months.
- To thaw, remove from the freezer and place in the refrigerator for 48 hours.
- If frozen, thaw before cooking for 48 hours. Wrap breast in foil, and roast at 350°F until the internal temperature reaches 140°F.
- Remove breast from oven, and let rest 10 to 15 minutes prior to serving.
- Boneless turkey breast, water, salt, dextrose, sodium phosphate, spices (basil, thyme, fennel, lavender).
Please allow up to two weeks for processing and delivery of perishable items, which are shipped overnight to ensure freshness. Perishable items are not eligible for rush shipping. We do not ship perishable items outside the contiguous 48 states or P.O. Boxes.
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We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned. View Full Returns Policy.
- About Willie Bird Turkeys
The Benedetti family started raising turkeys in Northern California’s Sonoma County back in 1948. In 1963, Willie Benedetti developed the formula for the now-famous Willie Bird Turkey, which the family raises in the rolling, oak-studded hills just east of Santa Rosa. The birds roam freely around the grassy acreage, tended and nurtured by Willie, his brother Riley and their cousin Rocky Koch. The best we’ve tasted, Willie-Bird free-range turkeys are raised with care, fed only the best natural grains and vegetable proteins, and never treated with hormones or antibiotics.
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Rated 1 out of 5 by Pugmum from Very bad flavor Got this last year for Thanksgiving. Served to 4 different people and after 1 bite everyone agreed it was too nasty to eat. The herbs are overpowering and because they spiral thru it, you can't really wash them off, plus they permeate the meat.Date published: 2019-10-21Rated 3 out of 5 by KWDOLPHIN from Did Not Meet Expectations The Turkey Breast was very (very) salty.. The amount of salt over powered the flavor of the turkey !! In addition, the turkey arrived partially frozen / partially defrosted even though it is advertised as refrigerated leaving the choice to freeze or not freeze up to the customer - I personally do not like to re-freeze meat and or poultry.. Also, the water content is very high, I assume in an attempt to keep the product moist but this distorts the actual weight of the item.. Your website should publish the nutritional information, seeing this would make the purchaser aware of the Very high Salt/Sodium content..Date published: 2016-05-03