Nutrition information
| Typical Values | Per 100g | Per 125g | %RI* | RI* |
|---|---|---|---|---|
| Energy | 535kJ / 127kcal | 668kJ / 158kcal | 8% | 8400kJ / 2000kcal |
| Fat | 2.7g | 3.3g | 5% | 70g |
| Saturates | 0.7g | 0.9g | 5% | 20g |
| Carbohydrate | 1.0g | 1.3g | 1% | 260g |
| Sugars | <0.1g | 0.1g | <1% | 90g |
| Fibre | 1.0g | 1.3g | ||
| Protein | 24.2g | 30.2g | 60% | 50g |
| Salt | 0.10g | 0.12g | 2% | 6g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - | - | - |
| As sold | - | - | - | - |
Preparation and Usage
Cooking InstructionsRemove giblets bag.Place turkey in a roasting tin 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 kitchen foil, ensuring foil is tucked under edges of roasting tin to keep moisture in. Return to the oven and continue cooking. Baste turkey occasionally during cooking process (typically 2-4 times depending on the size). Poultry is cooked if the juices run clear when the deepest part of the turkey breast is pierced with a thin skewer. If the juices are pink, continue cooking for a further 15 minutes and retest. Repeat every 15 minutes until juices run clear.Oven 180°C/Fan 160°C/Gas 4Chilled for 3 Hrs 29 Mins Approx. Cooking TimeAfter cooking time, cover with kitchen foil and allow to rest in a warm place 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.WarningPlastic bags can be dangerous. To avoid danger of suffocation, keep this bag away from babies and small children.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.Serving SuggestionPerfect with all traditional trimmings. Our turkey tastes great with a homemade rich gravy using the turkey cooking juices. For even more flavour, why not use the giblets to make turkey stock to add to your gravy too? Remove from their bag, cover with water, add an onion, bay leaf and thyme, simmer for one hour then strain for your stock. For the secret to cooking and carving the perfect turkey, plus a range of festive favourite recipes, visit tesco.com/realfoodHelpful tips - how to carve your Christmas TurkeyStep 1: Once the turkey has rested for 30 minutes, it's time to carve! To get the most meat from the bird, use a sharp knife to carve the legs using a sweeping, downward cutting motion.Step 2: Next separate the legs into drumsticks and thighs by cutting through the joint. You can also cut the thigh into the two pieces by running the knife down the side of the bone to separate it.Step 3: Remove the entire crown by running your knife along the side of the breast bone, all the way down to the wishbone at the back. Ease the meat away, using your knife to cut down to the bone.Step 4: Use a sharp knife to cut the breast meat into thick slices - cutting against the grain to keep the slices even. Transfer to warm plates and serve with all the trimmings and ladlings of gravy.
Oven
Instructions: 180°C / Fan 160°C / Gas 4 Chilled For calculated cooking time see label on front of pack - Remove giblets bag. - Place turkey in a roasting tin 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 kitchen foil, ensuring foil is tucked under edges of roasting tin to keep moisture in. - Return to the oven and continue cooking. - Baste turkey occasionally during cooking process (typically 2-4 times depending on the size). - Poultry is cooked if the juices run clear when the deepest part of the turkey breast is pierced with a thin skewer. - If the juices are pink, continue cooking for a further 15 minutes and retest. Repeat every 15 minutes until juices run clear. - After cooking time, cover with kitchen foil and allow to rest in a warm place for 30 minutes before carving.
Storage
Once defrosted use within 24 hours and do not refreeze. Defrost thoroughly for a minimum of 32-48 hours in the fridge. Follow the preparation guidelines above. Not suitable for cooking from frozen.
Keep frozen at -18°C or cooler.
Important: If food has thawed, do not refreeze.
Net Contents
5.248kg
Produce of
Reared and slaughtered in Ireland, Reared in UK
Slaughtered in Ireland, Reared in Ireland and UK
Slaughtered in Ireland, Reared in Ireland and UK
Recycling
Bag. Do not Recycle
© Tesco 2026.
Return to
Tesco Stores Ltd.Welwyn Garden City AL7 1GAU.KTesco Ireland Ltd.Gresham HouseMarine RoadDun LaoghaireCo. Dublin. Freephone 1800 248 123 www.tesco.ie
Manufacturer Address
Tesco Stores Ltd.,Welwyn Garden City,AL7 1GA,U.K.Tesco Ireland Ltd.,Gresham House,Marine Road,Dun Laoghaire,Co. Dublin.
Warning: Plastic bags can be dangerous. To avoid danger of suffocation, keep this bag away from babies and small children..Caution: This product will contain bones..
Using product information
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