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Nutrition details - Roast Turkey with Cranberry Sauce

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...I write to congratulate the TLC team for the excellence of the food you produce and both my wife and I especially appreciate the meat. The quality, taste and other excellent factors make your meals as good, or better, than any food we have ever tasted... more

Rocky McEwin AM, Kingsford
Roast Turkey with Cranberry Sauce

Roast Turkey with Cranberry Sauce

Tender sliced turkey, brown gravy, cranberry sauce, roast potatoes, roast pumpkin, peas, broccoli and beans.

White meat such as turkey, is a lean source of protein with a lower fat content than red meat. Turkey is lower in saturated fats than most other meats. Saturated and trans fat increases the risk of heart disease. Our Roast Turkey has a heart-friendly icon and the approval of Diabetes NSW.


Turkey (24%) [Turkey Breast Meat, Thickener (1442), Whey Powder, Sucrose, Mineral Salts (451, 452, 508), Dextrose, Salt, Vegetable Gum (407), Hydrolysed Vegetable Protein, Water], Gravy [Thickeners (1442, 1422), Salt, Natural Flavour, Vegetable Powders, Colour (150d), Canola Oil, Vegetable Gum (466), Spice, Herbs, Cornflour], Cranberry Sauce (5%) [Water, Cranberries (34%), Sugar], Potatoes, Pumpkin, Broccoli, Peas, Beans, Oil, Paprika, Salt, Pepper. CONTAINS MILK PRODUCTS.

Nutritional Details

Regular Size 410g Per Serve
Nutritional Details Average Quantity
per Serving
Average Quantity
per 100g
Energy: 1382kj 337kJ
(331Cal) (81Cal)
Protein: 36.5g 8.9g
--Gluten: Nil Detected Nil Detected
Fat, Total: 5.7g 1.4g
--Saturated: 1.2g 0.3g
Carbohydrates: 29.1g 7.1g
--Sugars: 12.7g 3.1g
Dietary Fibre: 6.1g 1.5g
Folate: 85.7ug (43% RDI) 20.9ug
Sodium: 976mg 238mg
Potassium: 1283mg 313mg
Phosphorus: 471mg (47% RDI) 115mg

Nutrition analysis is prepared using our FOODWORKS© software system. Dinners carrying the Heart Friendly Tick have undergone laboratory testing and results for Saturated Fat, Trans Fat, Sodium, Energy, Protein and Fibre or Vegetable content are guaranteed to comply with the criteria. Clients and Health Professionals should use all other calculations as a guide only when recommending or choosing suitable dinners.

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