Today’s Turkey

Talking Turkey with Lucy Kelly

Senior Food Editor, Weight Watchers Magazine

Did you know that turkey breast is extremely rich in protein as well as having 36% less saturated fat* than pork or lamb?

As turkey is one of the healthiest meat options available in the supermarket, Today's Turkey has asked Lucy Kelly, Senior Food Editor of Weight Watchers Magazine, her thoughts on some tasty ways to eat turkey as well as the traditional winter roast. For our health conscious readers, here is some great advice from Lucy!

What is your favourite way to enjoy turkey in the winter?

My favourite way to enjoy turkey in the winter is to make a delicious roast turkey breast - roasted very simply, seasoned well with salt and pepper and sprinkled with fresh rosemary leaves. I make baby stuffings in muffin pans to accompany the roast turkey - the stuffings are made with sweet potato, onion, garlic, eggs, currants, fresh breadcrumbs and Weight Watchers bacon, flavoured with a little sage and parsley. They are delicious served with slices of roast turkey and a little cranberry sauce.

What are your tips for the 'perfect winter turkey roast'?

It is important not to overcook the turkey breast as it can dry out. I roast a 1 kg piece of turkey breast for 1 hour and 30 minutes in a pre-heated 180ºC conventional oven. Remove it from the oven and cover it with foil and stand in a warm place for 5 minutes to rest. Resting the turkey allows the meat to settle and retain its juices when it is sliced. If you carve turkey without resting, it will loose a lot of its juices into the carving dish and the meat may turn out dry.

What is your favourite low fat meal using turkey?

Other than a roast, it's a toss up between a pan-fried turkey chop with mash and cranberry sauce, fresh broccolini and sage from our Cheap & Cheerful cookbook or a yummy Turkey, bacon & rocket wrap made with lavash bread and tomato chutney from The Extremely Contented Tummy cookbook. These wraps are delicious popped into the toasted sandwich press for a couple of minutes to toast the outside and warm them through.

*Nutrient values used for comparisons are from the Australian AusNut database. All cuts were trimmed of visible fat and skinless. Low fat cooking methods were used for all meat comparisons (baked/roasted/barbecued/grilled). Ready to roast Turkey Breast was tested by Inghams. This is a skin on product.