- Different sized turkeys will require different cooking times; cooking time will be approximately 30-35 mins per kg.
- Your turkey should be moist and succulent. It's ready when the juices run clear. Test by plunging a fork into the deepest part of the thigh or breast. If using a thermometer, the internal cooked temperature will be 165°F/74°C.
- To make a bacon weave: simply interweave the rashers of bacon on a piece of cling film, once you have a neat weave carefully place it on the turkey breast and remove the film.
We use these symbols throughout our recipes to make it easier to choose recipes to suit you. However, this information should not replace specific advice from your healthcare professional.
Nutritional information explained
The carb values of these meals relate to the total amount of carbs from all ingredients. If you are carb counting, you may not need to include them all in calculating your insulin dose. Speak to your healthcare team if you're unsure.
Traffic light symbols / colours
- Red = high
- Amber = medium
- Green = low
Traffic lights for these recipes are determined by the whole portion size. Comparison of the traffic lights for different recipes should be based on 100g of each portion.