Uncle Beef

Diced Turkey

£5.50
£5.50
Sale
Weight

Diced Turkey

Full product description

Lean, tender and weeknight-easy, our diced turkey is cut for quick cooking—perfect for stir-fries, curries, kebabs and creamy pies. The pieces sear fast to a light golden edge and stay succulent when you keep the heat moderate and finish in sauce. Clean flavour, minimal faff, loads of options.

Why you’ll love it

  • Lean protein that cooks in minutes

  • Even dice for reliable browning and steady cooking

  • Versatile for wok dishes, skewers, tray-bakes and pies

  • Family-friendly flavour that takes on spices and herbs

Cut details

  • Typically from breast (lean) and/or thigh (extra juiciness) depending on batch

  • Trimmed and diced by our butchers (piece size may vary slightly)

  • Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

Stir-fry / pan:

  1. Pat dry and season.

  2. Hot pan with a little oil; cook 5–8 mins total, tossing for colour.

  3. Add aromatics/sauce and simmer gently until piping hot throughout.

Curry / stew:

  1. Brown pieces, add onions, garlic, spices and stock/tomatoes/coconut milk.

  2. Simmer 12–20 mins until tender (avoid a furious boil).

Skewers (grill/BBQ/air fryer):

  • Marinate 30–120 mins; cook 8–12 mins, turning once or twice.

Food safety: As poultry, cook thoroughly to 75°C in the centre—no pink, juices clear.

Serving ideas

  • Turkey tikka with yoghurt, lemon and garam masala, served over rice

  • Creamy mushroom & tarragon turkey with pasta

  • Lemon–herb tray-bake with potatoes and courgettes

  • Honey–soy stir-fry with greens and sesame rice

Storage & handling

  • Keep refrigerated below 5°C

  • Once opened, cook within 1 day

  • Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

  • Wash hands and equipment after handling raw poultry

FAQs

Breast or thigh—what’s best?
Breast is lean and quick; thigh is a touch juicier and forgiving. Packs may contain either—see the label.

How do I keep it tender?
Hot pan to colour, then finish gently in sauce. Don’t overcook once it hits 75°C.

Good marinade ideas?
Yoghurt, lemon and spices; or olive oil, garlic, herbs and a squeeze of citrus.

Can I cook from frozen?
Defrost in the fridge for even cooking.