Ingredients
INGREDIENTS: Turkey (91%), Water, Brown Sugar, Salt, Potato Starch, Flavouring.
Nutrition information
| Typical Values | Per 100g | Per 100g | %RI* | RI* |
|---|---|---|---|---|
| Energy | 524kJ / 124kcal | null / null | 6% | 8400kJ / 2000kcal |
| Fat | 3.8g | 5% | 70g | |
| Saturates | 1.0g | 5% | 20g | |
| Carbohydrate | 1.2g | <1% | 260g | |
| Sugars | <0.1g | <1% | 90g | |
| Fibre | 0.6g | |||
| Protein | 21.1g | 42% | 50g | |
| Salt | 0.29g | 5% | 6g | |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - | - | - |
| When cooked according to instructions. | - | - | - | - |
Preparation and Usage
Cooking instructionsOven cook from chilled only.- Remove all packaging.- Prior to cooking, check neck and body cavities and remove giblet pack and neck.- If stuffing is required, it is recommended that this is cooked separately.- Place the defrosted turkey into a roasting tray and rub the skin with oil or butter (optional). Cook, uncovered, in the centre of a pre-heated oven.- After 1 hour, cover loosely with foil, ensuring the foil is tucked under the edges of the roasting tin to keep the moisture in.- Return to oven and continue cooking.- Baste turkey occasionally during cooking process (typically 2-4 times depending on the size of the turkey). Poultry is cooked if the juices run clear when the deepest part of the turkey breast and leg are pierced with a thin skewer. If the juices are pink, continue cooking for a further 15 minutes and retest. Repeat every 15 minutes until the juices run clear.Oven 180℃/Fan 160℃/Gas 4Chilled For calculated cooking times see label on front of pack.- After cooking time, cover with kitchen foil and allow to rest for 30 minutes before carving.CautionTo avoid cross contamination, do not wash raw poultry, and always wash hands after touching. Use separate chopping boards and utensils for raw poultry and ready to eat foods.ImportantNot suitable for microwave cooking. Not suitable for cooking from frozen. All appliances vary, these are guidelines only. Cook thoroughly until steaming hot throughout, no raw pink meat remains and juices run clear.
Oven
Instructions: 180°C / Fan 160°C / Gas 4 Oven cook from chilled only. Remove all packaging. Prior to cooking, check neck and body cavities and remove giblet pack and neck. If stuffing is required, it is recommended that this is cooked separately. Place the defrosted turkey into a roasting tray and rub the skin with oil or butter (optional). Cook, uncovered, in the centre of a pre-heated oven. After 1 hour, cover loosely with foil, ensuring the foil is tucked under the edges of the roasting tin to keep the moisture in. Return to oven and continue cooking. Baste turkey occasionally during cooking process (typically 2-4 times depending on the size of the turkey). Poultry is cooked if the juices run clear when the deepest part of the turkey breast and leg are pierced with a thin skewer. If the juices are pink, continue cooking for a further 15 minutes and retest. Repeat every 15 minutes until the juices run clear. After cooking time, cover with kitchen foil and allow to rest for 30 minutes before carving.
Storage
Follow the preparation guidelines above. Once defrosted use within 24 hours and do not refreeze. Not suitable for cooking from frozen.
Defrost thoroughly for a minimum of 70-88 hours in the fridge.
Keep frozen at -18°C or cooler.
Important: If food has thawed, do not refreeze.
Produce of
the U.K.
Reared in Ireland and UK, Slaughtered in Ireland
Reared in Ireland and UK, Slaughtered in Ireland
Recycling
Whole Packaging. Do Not Recycle
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Return to
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Manufacturer Address
Tesco Stores Ltd.,Welwyn Garden City,AL7 1GA,U.K.&Tesco Ireland Ltd.,Gresham House,Marine Road,Dun Laoghaire,Co. Dublin.
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