A tender cut, you can slice into any size you require for your recipe – diced, strips etc. Or flatten between cling film and either breadcrumb or stuff and roll back up. Low in saturated fat
Sometimes called escalopes. These are thinner than the regular breast steaks and, as the name suggests, are quicker to cook as a result. Often sold in different packs sizes in supermarkets. Can be marinated and grilled or breadcrumbed and fried but be careful not to overcook. Can also slice up as required to suit your dish. Low in saturated fat.
Thinly sliced ready for when you are short of time or want the meat to cook quickly. Perfect for curries, pasta dishes and soups, as well as stir fries of course. Low in saturated fat
Highly versatile and can be used in any recipe in place of red meat mince. Think burgers, meatballs, spaghetti Bolognese and pies. It has a lovely soft texture and is lean too so a good option for low fat diets. Break up any lumps as it cooks with a wooden spoon.
Conveniently cut into bite sized cubes. Use for slow cooked dishes such as curries, stews and pies. Or marinate and thread onto skewers and cook quickly on the bbq. Various packs sizes are available in supermarkets. Low in saturated fat.
These are the small fillets attached to the larger breast fillets and are the perfect size for making into battered goujons or cooking in a sauce. Their size also appeals to children. Low in saturated fat.
There is a huge variety of boned and rolled breast joints on offer. Many supermarkets offer skinless breast rolls encased in netting. Roast these with the netting in place – it helps keep the joint a good shape – and remove the netting before slicing. Ideal for when you fancy cooking a roast dinner for fewer people. Cook as you would a whole turkey – although the total time will obviously be much shorter.
Very versatile. These are cut from across the breast fillet and are sold in packs of various weights. Ideal for slicing across the grain and frying quickly in stroganoffs or stir fries. Or can be cooked whole in a sauce or stock or marinated for the bbq. Low in saturated fat.
A higher fat content than turkey breast mince, but has a deeper flavour. Use in exactly the same way as other kinds of mince e.g slow-cooked chilli con carne, lasagne, and “shepherds” pies or quick burgers and meatballs - all work very well.
Comprises white breast meat and dark leg meat. Roast for special occasions such as Christmas, Easter, Thanksgiving or for when you have a crowd to feed. Any leftovers can be used for other meals and the bones from the carcass can be boiled to make delicious soup or stock.
This is the whole bird minus the legs and wings. A great choice for smaller family roasts and for those who prefer the white breast meat. Treat it just the same as cooking a whole bird.
Conveniently cut into bite sized cubes. A good choice for those who prefer dark meat, it also suits slow cooking – so think curries, stews and pies.
Sometimes these are ready-stuffed or supplied in net with the skin attached. This keeps the meat juicy as it roasts. Remove the netting before slicing. Ideal for feeding 2-3 people for Sunday lunch.
The leg of the turkey. Needs long, slow cooking - barbecuing, slow roasting or braising. All work equally well. Cook until the meat falls away from the bone. Shred and eat in baps!