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Juicy Turkey Breast Roast

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Juicy Roast Turkey Breast

Roast turkey breast can easily be cooked any time of year for healthy meals, meal prep, and of course, added to your Thanksgiving meal for the many white turkey meat lovers.

Prep Time : 10 minutes
Cook Time : 30 minutes
Resting time : 10 minutes
Total Time : 40 minutes
Servings: 8 servings
Calories 53 kcal
uncooked turkey breasts about to be roasted
    • 1 bone-in or boneless turkey breast about 3 pounds, with skin on
    • 2 tablespoons butter
    • 1/2 lemon
    • 1/2 head of garlic sliced in half lengthwise
    • 1 cup white wine
    • 4-6 sprigs of fresh thyme
    • kosher salt and pepper


  1. Preheat the oven to 400° F. Rinse the turkey breast and pat dry. With your fingers, carefully separate the skin from the turkey meat, then spread the softened butter under the skin.

  2. Place the turkey breast in a roasting pan or a rimmed baking sheet. Pour the wine over breast, then juice the lemon over the breast. Season with  with the kosher salt and pepper and add to the pan with the garlic and the thyme.

  3. Reserve pan drippings for gravy if desired.

roast turkey breast on cutting boardSourced from :


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Honey Mustard & Herb Roasted Chicken

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Try out this amazing recipe from Yum & Yummer with our Chicken Thighs and Legs 🤩

Marinade Ingredients

1/4 cup honey
1/4 cup grainy Dijon mustard
3 tbsp fresh lemon juice
1 tbsp balsamic vinegar
1 tbsp olive oil
2 tsp minced garlic
2 tsp minced fresh thyme
2 tsp minced fresh rosemary
1 tsp grated lemon zest
1/2 tsp sea salt
1/4 tsp black pepper
5 large bone-in chicken thighs
5 large chicken drumsticks
1 small lemon, thinly sliced

Serves: 5 people


  • Whisk together marinade ingredients in a small bowl.
  • Place chicken pieces in a large and strong resealable plastic bag. Add marinade and
    seal bag. Turn bag to coat chicken evenly and refrigerate for at least 3 hours.
  • Preheat oven to 375F. Coat a 9 x 13-inch casserole dish with cooking spray.
  • Arrange chicken pieces in pan and pour marinade over chicken. Do not overlap
  • Scatter lemon slices over top (I would recommend wedging the lemon in between the
    chicken to make sure the chicken browns) and bake in preheated oven for 45 minutes
    until chicken is cooked through.

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2 New Products and Maple-Curry Chicken Recipe

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We have 2 new products that we’re excited to tell you about!

**Please note that orders close tonight at midnight (Tuesday, May 19th) for pickups this weekend (May 21st to 23rd pickups).

Turkey Pot Pie prepared by Chef Emily Wells

Order Turkey Pot Pie

Bone-in Skin-on Chicken Breasts

grilled chicken breasts

Order Bone-in Skin-on Chicken Breasts


Also, here’s one of our favourite recipes –

Maple-Curry Chicken from the book Yum and Yummer


1/3 cup pure maple syrup

1/4 cup grainy dijon mustard

1 tbsp reduced-sodium soy sauce

1 tbsp curry powder

2 tsp minced garlic

1/2 tsp each ground cumin, chili powder and freshly ground pepper

1/4 tsp each sea salt and cayenne pepper

6 chicken drumsticks (about 1.5 lbs/980 g)*

6 bone-in chicken thighs (about 1.5 lbs/980 g)*

*You can take the skin off or leave it on. It’s up to you!

In a large bowl, whisk together all marinade ingredients until well blended. Add chicken pieces an turn to coat evenly with marinade. Cover with plastic wrap and refrigerate for at least 2 hours or up to 24 hours.

Preheat oven to 375F. Arrange chicken pieces in a single layer on a large, rimmed baking sheet (line with parchment paper for easier clean-up). Drizzle extra marinade over each piece. Bake in preheated oven for 40 to 45 minutes or until chicken is cooked through. Serve hot.

Makes 6 servings.

Maple-Curry Chicken on YouTube

grilled chicken breasts

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Turkey Meatball Sub

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4 rolls of any kind

1 tsp. olive oil

12 to 20 Larkin Bros. meatballs

1 ½ cups pasta sauce

2 cups shredded mozzarella

½ cup grated Parmesan


Warm the rolls on a rack in a 250° F oven. Meanwhile, heat the oil in a large skillet, over medium heat. Add the meatballs. Cook until brown, 3 to 5 minutes. Add the pasta sauce, reduce heat to medium-low, and simmer until it begins to bubble, about 3 minutes. Remove the rolls from oven and slice lengthwise. Spoon the meatballs and sauce onto the rolls, then sprinkle with the mozzarella and Parmesan

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Speedy Turkey Sloppy Joes

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1 -7.5-ounce tube refrigerated buttermilk biscuits

1 tablespoon olive oil

1 pound Larkin Bros. ground turkey

kosher salt and pepper

1 cup refrigerated fresh salsa


Bake the biscuits according to the package directions. Let cool before slicing each biscuit in half. Meanwhile, heat the oil in a skillet over medium-high heat. Add the turkey and cook until no trace of pink remains, about 7 minutes. Season with ½ teaspoon salt and ¼ teaspoon pepper. Stir in the salsa and cook until heated through, about 2 minutes. Place the bottom halves of the biscuits on a plate. Top with the meat mixture and sandwich with the remaining biscuit halves.

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Breakfast Nachos

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Breakfast Nachos (The Ultimate Hangover Cure)

What started as a discussion about hangover cures ended in this recipe for loaded breakfast nachos. Pretty smart, if you ask us. Layers of crispy tortilla chips, melted cheese, hash browns and breakfast sausage are just the things to soak up what remains of last night’s revelry. We once heard that fats and proteins would make us feel better after a late night, so we fried up some eggs and served them on top for good measure. The fixins are up to you, but we like the classics: avocado, cilantro, Pico de Gallo, and spicy jalapeños. The only thing you’ll need now is someone to make them for you.


3 tablespoons olive oil

1 pound of Larkin Bros. breakfast sausage, casings removed

1 pound frozen hash browns

1 13-ounce bag restaurant-style tortilla chips

8 oz. Sharp yellow cheddar, grated

8 oz. Monterey jack, grated

6 large eggs (or 1 per person)

Pickled jalapenos, avocado, cilantro, and Pico de Gallo for serving


Preheat oven to 450°F. Line a rimmed baking sheet with aluminum foil.

Heat 1 tablespoon oil in a large skillet over medium high. Add sausage and cook, breaking up with a wooden spoon, until cooked through and crispy in spots, 6–8 minutes. Transfer to a plate using a slotted spoon.

Add 1 tablespoon oil to skillet. Add hash browns and cook, breaking up with a wooden spoon, until browned and crispy, 6 to 8 minutes; remove from heat.

Arrange half of the chips on the prepared baking sheet. Top with half of the cheese, hash browns, and breakfast sausage. Top with remaining chips, cheese, hash browns and sausage. Transfer to oven and bake until cheese is melted and bubbly, about 5 minutes.

Meanwhile, wipe out skillet and heat remaining tablespoon oil over medium-high. Crack eggs into skillet and cook until whites are set, edges are crispy, and yolks are still runny, about 2 minutes. Top nachos with eggs, pickled jalapeños, avocado, cilantro, and Pico de Gallo. Olé!


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Ultimate Turkey Chili

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Ingredients – 2 lbs. of Larkin Bros. Ground turkey

    • Salt & freshly ground pepper, to taste
    • 1½ tablespoons canola oil, divided
    • 3 onions, chopped
    • 1 green bell pepper, seeded and chopped
    • 1 red bell pepper, seeded and chopped
    • 6 cloves garlic, minced
    • 2 jalapeno peppers, seeded and finely chopped
    • 2 tablespoons ground cumin
    • 2 tablespoons chili powder
    • 1 tablespoon paprika
    • 2 teaspoons dried oregano
    • 12 ounces dark or light beer
    • 1 28-ounce can diced tomatoes
    • 8 sun-dried tomatoes, (not packed in oil), snipped into small pieces
    • 2 bay leaves
    • 3 19-ounce cans dark kidney beans, rinsed
    • ¼ cup chopped fresh cilantro
    • 2 tablespoons lime juice


  • Directions


  • 1 – Season ground turkey with salt and pepper. Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add the ground turkey and cook, stirring occasionally, 2 to 5 minutes. Transfer to a strainer.
  • 2 – Reduce heat to medium and add remaining 1½ teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.
  • 3 – Add beer and simmer, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and ground turkey. Cover and simmer, stirring occasionally,1½ hours.
  • 4 – Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper.
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Zesty Italian Sausage Pasta

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1 pound of Larkin Bros. Italian Mild Sausages

1 pkg. (16 oz.) of linguine

3 Tbsp. olive oil

1 small sweet onion, thinly sliced

1 tsp. garlic, minced

1 can (14.5 oz.) Italian tomatoes, diced

1 can (10.5 oz.) chicken broth

2 cups broccoli florets


1. Prepare sausage according to directions. Cool slightly; cut into ¼-in. slices.

2. Prepare pasta according to package directions.

3. In a large saucepan, sauté the onion and garlic in olive oil until tender.

4. Stir in tomatoes and chicken broth. Bring to a simmer.

5. Add the broccoli and cooked pasta.

Cook until broccoli is tender, about 5 minutes. Add sausage; toss to combine.

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Clean Eating Chili

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Healthy clean eating turkey chili recipe is perfect to make in the slow cooker



Gluten free

  • 2 lb. Larkin Bros. ground turkey
  • 15 oz. cans Black beans
  • 1 cup Corn, frozen
  • 2 Garlic cloves
  • 1 28 oz. can Tomato Sauce
  • 1 6 oz. can Tomato paste
  • 1 Yellow onion, large
  • 2 tbsp. Chili powder
  • 1/2 tsp Pepper
  • 1/2 tsp Salt
  • 1 tbsp. Olive oil
  • 2 tsp Cumin
  • 2 cups Water
  • Combine all ingredients in the slow cooker
  • Cook 4 –5 hrs. on low
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Meatball Nachos

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Preheat oven to 450F. Line a baking sheet with parchment paper.

Heat 1 tablespoon oil in a skillet and cook meatballs 5–7 minutes.

Line baking sheet with nacho chips; add a spoon of salsa to each nacho.

Place a meatball in each nacho and sprinkle cheese and chives over top.

Bake until cheese melts. Drizzle with sour cream after cooked.

Meatball Nachos (pdf for printing)