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Butterball Fresh Ground Turkey 93 % Lean

$7.99
16oz($0.50/oz)
Found in Meat (Cooler)

Nutrition Facts

4 servings per container

Serving Size 4 oz

Amount Per Serving

Calories

160
% Daily Value*
Total Fat 8g11%
Saturated Fat 3g14%
Trans Fat 0g0%
Polyunsaturated Fat 00%
Monounsaturated Fat 00%
Cholesterol 85mg28%
Sodium 85mg4%
Total Carbohydrate 0g0%
Dietary Fiber 0g0%
Soluble Fiber 00%
Insoluble Fiber 00%
Total Sugars 0g0%
Includes 0 Added Sugars 0%
Protein 22g0%
Vitamin D 00%
Calcium 0mg2%
Iron 0mg8%
Potassium 00%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Description

Make All Natural Butterball ground turkey meat the star of your favorite recipe for a low-fat, gluten-free choice. Always tender and juicy, lean Butterball turkey is minimally processed with no artificial ingredients and no hormones or steroids.* Enjoy Butterball's fresh ground turkey all year long for family dinners, party appetizers or grilled lunches. Butterball is American Humane Certified. *Federal regulations do not permit the use of hormones in poultry.

Instructions

Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. Cooking Directions: Skillet - Crumbled: Preheat lightly oiled non-stick skillet to med-high. Stirring occasionally, cook 5 to 6 minutes until turkey is well done, reaching 165 degrees F as measured with a meat thermometer. Keep refrigerated.

Ingredients

Turkey, Rosemary Extract.

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