A lean, high-protein bird worth getting to know
Turkey has long been the star of the festive table, but it’s far too good to save for once a year. Turkey is a lean, high-protein meat with around 29–30g of protein per 100g of cooked breast and it takes on flavour beautifully, from a backyard barbie to a slow Sunday roast.
That’s the idea behind The Tasty Turkey range from Ingham’s. Same weeknight dinners you cook on rotation, just with a leaner protein doing the heavy lifting. We call it the smart swap: swap chicken (or beef mince, or pork snags) for turkey, and end up with a dinner that’s lighter, higher in protein, and just as satisfying. Every product in the range is made with 100% Australian turkey, raised by Ingham’s, with no added hormones.
Turkey Sausages: A Leaner BBQ Banger
Snags are sacred in this country, and these ones earn their spot on the grill. The Tasty Turkey Sizzlin’ Sausages pack 11g of protein per serve, with 7 sausages per 500g pack, enough to feed the family with seconds. Made with 100% Aussie turkey, they cook up golden and juicy on the BBQ, grill or in a pan, and they’re perfect for tongs, bread and tomato sauce.
Cook’s tip: don’t pierce the sausages during cooking: They retain their best flavour when the skins stay intact.
A modern take on the classic Aussie sausage sandwich, using turkey sausages for a lighter result without losing any of the smoky-grill flavour.
Ingredients
- 1 pack (7) Ingham’s Tasty Turkey Sizzlin’ Sausages
- 7 soft white bread rolls or 14 slices of white bread
- 2 large brown onions, sliced and caramelised
- 1 large handful rocket leaves
- 4 tbsp smoky aioli (or whole-egg mayo + a pinch of smoked paprika)
- Tomato sauce, to serve
Method
- Heat the BBQ or grill to medium. (Or for pan-fry: heat 1 tbsp vegetable oil in a pan over low to medium heat.) Cook turkey sausages, turning frequently and without piercing, until cooked through and golden, around 10–12 minutes. The sausages keep their best flavour when the skins stay intact.
- While they cook, caramelise the onions in a separate pan over low heat with a splash of oil for 10–12 minutes until soft and sticky.
- Split the rolls (or layer 2 slices of bread). Pile in a sausage with caramelised onion, a handful of rocket and a swipe of smoky aioli.
- Fold, eat, repeat.
Moroccan Turkey Thigh Roast: Sunday Lunch, Reimagined
When you want dinner to feel like an occasion without the hours of prep, this is the one. The turkey thigh is pre-seasoned with warm Moroccan spices, think cumin, coriander and a whisper of paprika and trussed ready to roast. Pop it in the oven, set the table, pour a drink.
It’s a good source of protein, made with 100% Australian turkey, and pulls off the rare trick of being both fuss-free and properly impressive. Turkey thigh is the juicier, more forgiving cut, great for roasting because the slightly higher fat content means it stays moist even if you wander off and pour a second glass of wine.
Restaurant-feel dinner, weeknight effort. The pre-seasoned thigh does the heavy lifting; you just put a few sides together.
Ingredients
- 1 Ingham’s Tasty Turkey Rockin’ Moroccan Thigh Roast
- 1½ cups couscous
- 1½ cups boiling chicken or vegetable stock
- Zest and juice of 1 lemon
- 2 small zucchini, sliced and charred
- ½ cup pomegranate seeds
- 1 cup natural yoghurt mixed with 1 crushed garlic clove
- Small handful of fresh mint and coriander, chopped
Method
- Preheat fan-forced oven to 170°C (or 190°C conventional).
- Remove the top film from the tray and leave the thigh roast in its foil tray with the soaker pad. Cover the foil tray with a sheet of oiled foil.
- Place directly on the middle oven rack and cook for approximately 90–95 minutes, or until fully cooked. Remove the foil for the last 40 minutes of cooking to allow the roast to brown.
- Once cooked, cover with foil and rest for 15 minutes, this lets the juices redistribute and keeps it moist. Remove the netting before carving.
- Meanwhile, pour boiling stock and lemon juice over the couscous, cover and let stand for 5 minutes, then fluff with a fork.
- Char the zucchini slices in a hot pan or on the BBQ for 1–2 minutes each side.
- Slice the rested roast thickly. Serve over lemon couscous with charred zucchini, pomegranate seeds, herbs and a generous dollop of garlicky yoghurt.
Moroccan Turkey Thigh Roast: Sunday Lunch, Reimagined
A golden crumb, a tender middle, and a generous 24g of protein per serve. These turkey schnitzels are made for the most universally agreed-upon dinner in Australia. Made with 100% Aussie turkey, they cook up crisp and juicy whether you reach for the oven or the air fryer.
How to cook turkey schnitzel: preheat a fan-forced oven to 180°C and bake the schnitzels on a lightly greased tray for approximately 20 minutes, turning once. Or, place them in a single layer in an air fryer basket and cook at 200°C for approximately 16 minutes. They’re ready when the crumb is deep golden and the schnitzel is cooked through. Not suitable for microwave cooking.
The most agreed-upon dinner in Australia, made lighter with turkey schnitzel. Or take the parmi route, instructions for both below.
Ingredients (Classic Schnitty)
- 2 Ingham’s Tasty Turkey Crispy Schnittys
- ¼ red cabbage, finely shredded
- 1 green apple, julienned
- 2 tbsp whole-egg mayonnaise
- 1 tbsp apple cider vinegar
- 1 lemon, cut into wedges
- Chips, to serve
Method
- Cook the turkey schnitzels using your preferred method: oven-bake at 180°C fan-forced for approximately 20 minutes (turning once), or air-fry at 200°C for approximately 16 minutes. They’re ready when the crumb is deep golden and the schnitzel is cooked through. Not suitable for microwave cooking.
- While they cook, toss the cabbage and apple with mayo and vinegar. Season to taste.
- Plate the schnitzel with slaw, a lemon wedge and chips on the side.
- Want to go full parmi? Top the cooked schnitzel with 2 tbsp napoli sauce, a slice of leg ham and a handful of grated mozzarella. Grill 2–3 minutes until bubbling.
Why Choose Turkey? Lean, High-Protein, Versatile
Turkey isn’t just a Christmas bird, it’s a lean, high-protein meat that plays nicely with bold flavours and slots into the weeknight dinners you already cook. Here’s why it’s worth a regular spot on the dinner roster:
High in protein.
Cooked turkey breast contains 29–30g of protein per 100g, and turkey thigh sits at 27–28g per 100g, making turkey one of the highest-protein meats commonly eaten in Australia.
Leaner than many alternatives.
Turkey breast is typically lower in fat than the equivalent cut of chicken, beef or pork, a small swap that adds up over a week of weeknight dinners.
Genuinely versatile.
Turkey mince swaps straight into bolognese, tacos and meatballs. Turkey schnitzel slots into parmi night. Turkey thigh roast handles bold spice rubs. Same dinners, smart swap.
Turkey FAQs
Click a question to reveal the answer
How do you cook turkey? +
It depends on the cut. Turkey schnitzels can be oven-baked at 180°C fan-forced for approximately 20 minutes (turning once) or air-fried at 200°C for approximately 16 minutes. Turkey sausages take 10–12 minutes on the BBQ, grill or in a pan. A thigh roast like Ingham’s Tasty Turkey Rockin’ Moroccan Thigh Roast takes 90–95 minutes at 170°C fan-forced. As a general food safety guideline, turkey should be cooked to an internal temperature of 74°C (165°F). Always follow the pack cooking instructions as your primary guide.
Is turkey mince healthy? +
Yes, turkey mince is typically leaner than regular beef mince, with less saturated fat per 100g and similar protein content. It’s a straight one-for-one swap in dishes like bolognese, tacos, san choy bow, meatballs and rissoles. Lean turkey mince in particular is a smart pick for weeknight dinners where you want to keep things lighter without losing protein.
Is turkey healthier than chicken? +
Turkey breast is slightly leaner than chicken breast, with marginally less fat and fewer calories per 100g, while turkey thigh sits nutritionally close to chicken thigh. Both are excellent sources of lean, high-quality protein. For most weeknight dinners, you can swap them one-for-one without changing the cooking method.
How long does cooked turkey last in the fridge? +
Cooked turkey keeps in an airtight container in the fridge for 3–4 days. For longer storage, freeze cooked turkey within two days of cooking and use within 2–3 months for best quality.
How long does it take to cook a turkey thigh roast? +
Ingham’s Tasty Turkey Rockin’ Moroccan Thigh Roast takes approximately 90–95 minutes at 170°C fan-forced (or 190°C conventional). Leave the roast in its foil tray with the soaker pad and cover with oiled foil. Remove the foil for the last 40 minutes to allow browning, then rest for 15 minutes before removing the netting and carving.
Can you freeze cooked turkey? +
Yes, cooked turkey freezes well for up to 2–3 months. Let it cool completely, portion into airtight containers or freezer bags, then freeze. Thaw overnight in the fridge before reheating to piping hot throughout (74°C / 165°F).
How much protein is in turkey? +
Cooked turkey breast contains 29–30g of protein per 100g, and turkey thigh contains 27–28g per 100g. Turkey is one of the highest-protein meats commonly eaten in Australia. Exact amounts vary by cut and cooking method, always check the nutrition panel on pack.
Can you cook turkey in an air fryer? +
Yes, turkey schnitzels and small turkey cuts cook beautifully in an air fryer. Air-fry Ingham’s Tasty Turkey Crispy Schnittys in a single layer at 200°C for approximately 16 minutes. Appliance temperatures can vary, so check the schnitzel is cooked through before serving, the crumb should be deep golden.