Smoked turkey

Smoked describes how it has been prepared, not necessarily whether it is cooked. Check that the pack says it is ready to eat; if it needs cooking, follow the pack instructions and cook it thoroughly.

Keep it covered in the fridge at 5°C or below, and follow the pack’s instructions for how soon to use it after opening. Don’t eat it after its use-by date.

Yes. Freeze it before its use-by date, wrapped in portions; defrost it in the fridge and use within 24 hours.

Warm slices briefly in a covered frying pan over a low heat, with a small splash of water, then add them to the dish. For a toastie, put the turkey between the bread and let the filling heat as the bread browns.

Use it cold in sandwiches or wraps, or add it to a jacket potato, salad or omelette. For a toastie, it goes well with mature Cheddar and mustard.

For a similar mild, sliced filling, use cooked turkey or chicken. Turkey ham works in sandwiches and wraps too, though it may be less smoky.

Smoked turkey has 24 g per 100 g, compared with 20.9 g in turkey ham.