• Whole turkey
    VAC/LUZ
    0 - +4 ℃ /-18 ℃
    15-18 kg
    7-8 kg
  • Turkey butterfly with skin
    VAC/LUZ
    0 - +4℃ / -18℃
    4,5-6,5 kg
    2,2-2,5 kg
  • Turkey breast fillet
    VAC/LUZ
    0 - +4℃ / -18℃
    2,2-2,7 kg
    0,9-1,3 kg
  • Turkey knuckle
    VAC/LUZ
    0 - +4℃ / -18℃
    700-900 g
    350-450 g
  • Turkey leg
    VAC/LUZ
    0℃ - +4℃ / -18℃
    2,1-2,5 kg
    1-1,3 kg
  • Turkey drumstick
    VAC/LUZ
    0℃ - +4℃ / -18℃
    800-100 g
    400-550 g
  • Turkey inner fillet
    VAC/LUZ
    0℃ - +4℃ / -18℃
    400-600 g
    250-310 g
  • Turkey wing
    VAC/LUZ
    0℃ - +4℃ / -18℃
    800-900 g
    400-500 g
  • Turkey thigh with bone with skin
    VAC/LUZ
    0℃ - +4℃ / -18℃
    1,3-1,5 kg
    600-800 g
  • Turkey thigh meat
    VAC/LUZ
    0℃ - +4℃ / -18℃
    0,9-1,2 kg
    400-550 g
  • Turkey thigh w/o bone with skin
    VAC/LUZ
    0℃ - +4℃ / -18℃
    0,95-1,25 kg
    450-600 g
  • Turkey wing meat with skin
    VAC/LUZ
    0℃ - +4℃ / -18℃
  • Turkey wing meat w/o skin
    VAC/LUZ
    0℃ - +4℃ / -18℃
  • Turkey medalions
    VAC/LUZ
    0℃ - +4℃ / -18℃
    100-130 g
    50-70 g
  • Turkey trimming
    VAC/LUZ
    0℃ - +4℃ / -18℃
    30-80 g
    10-50 g
  • Turkey liver
    VAC/LUZ
    0℃ - +4℃ / -18℃
    150-190 g
    100-120 g
  • Turkey gizzards
    VAC/LUZ
    0℃ - +4℃ / -18℃
    100-150 g
    50-80 g
  • Turkey hearts
    VAC/LUZ
    0℃ - +4℃ / -18℃
    70-80 g
    25-35 g
  • Turkey neck
    VAC/LUZ
    0℃ - +4℃ / -18℃
    500-650 g
    250-400 g
  • Turkey carcases
    VAC/LUZ
    0℃ - +4℃ / -18℃
    2,5-3,3 kg
    1,4-1,8 kg
  • Turkey tiles
    VAC/LUZ
    0℃ - +4℃ / -18℃
    250-350 g
    120-220 g
  • Turkey tips
    VAC/LUZ
    0℃ - +4℃ / -18℃
    70-100 g
    40-50 g
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