Our No. 1 turkeys come from a traditional breed that's naturally slow-growing and renowned for succulent, tender meat, with lots of flavour. The birds are reared on free range farms where they can roam outside during the day, by farmers who share our high animal welfare values. They're dry plucked and matured for at least seven days, to bring out all the natural flavour of the meat.
Suitable for freezing
Seasonal
Waitrose own label
PER 100g
Energy
653kJ 155kcal
PER 100g
Energy
653kj 155kcal
8% RI
Fat
4.20 g
Medium
6% RI
Saturates
1.60 g
Medium
8% RI
Sugars
<0.5g
Low
<1% RI
Salt
0.20 g
Low
3% RI
RI = % of your daily reference intake
0
. minimum 8
Typical values
PER 100g
PER 100g
Energy
653kJ
653 kJ
Energy
155kcal
155 kcal
Fat
4.2g
4.2 g
Of which Saturates
1.6g
1.6 g
Carbohydrate
<0.5g
<0.5 g
Of which Sugars
<0.5g
<0.5 g
Fibre
<0.5g
<0.5 g
Protein
28.9g
28.9 g
Salt
0.20g
0.20 g
Origin Information
from British turkey
Oven cook
From Chilled
Oven instructions: For best results allow the turkey to sit at room temperature for 1 hour before cooking. ……Preheat oven. Place the turkey in a large roasting tin. Rub softened butter over the breast and thighs, season with salt and pepper and place 1/2 onion, 1/2 lemon and sage, rosemary and parsley inside the cavity (optional). Place the turkey in the centre of the oven uncovered. During cooking: After the first hour, spoon the juices at the bottom of the roasting tin over the turkey to baste, cover with foil and return to the oven making sure to rotate the tin. Continue to baste and rotate the roasting tin, typically 2-3 times throughout the remaining cooking time. Remove the foil for the last 20 minutes of cooking time to allow the skin to brown. End of cooking: Pierce the thickest part of the thigh with a skewer to check the juices run clear. If more cooking is required, return to the oven, checking every 15 minutes. Once cooked, remove from the oven, cover with foil and leave to rest for a minimum 30 minutes before carving. (Time 35 mins per kg, Oven: 170°C, Fan: 150°C, Gas: Gas Mark 4)
Other
From Chilled
Carving Instructions. Carve in the traditional way or try this. Hold the wing by the tip and cut it at the mid section. Hold the leg by the end knuckle and cut all the skin between the leg and body and twist off. Using the tip of the knife, cut along the breast (keel) bone. Carry on cutting, keeping the knife close to the bone, until the breast is removed. Slice the breast, and the dark meat from the leg and wing and place on a warmed serving plate. Pour the hot juices (stock) from the bird over the meat and allow a few minutes to soak as this will enhance the flavour even more. Serve and enjoy!
Recycling
Component
Material
Recyclable
bag
Polyethylene
box
Card
leaflet
Paper & card
wrap
Mixed Material
Disclaimer
Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.
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