Turkey breast

Roast it at 180°C until the thickest part reaches 75°C on a meat thermometer, then rest it for 10 minutes before carving. Resting lets the juices settle and makes the slices easier to cut.

For slices about 1 cm thick, cook them in a lightly oiled pan over a medium-high heat for roughly 2–3 minutes per side. Check that the centre reaches 75°C; thicker slices need longer.

Keep it covered on the lowest shelf of the fridge, at 5°C or colder, and cook it within 1–2 days. Keep it separate from food that is ready to eat, so raw juices cannot drip onto it.

Yes. Wrap it tightly or seal it in a freezer bag, then thaw it in the fridge on a dish to catch any drips; cook it soon after it has thawed.

Use sliced roast turkey in sandwiches, or dice it for a curry, stir-fry or pie. It also works well in a classic Sunday roast with roast potatoes, gravy and vegetables.

No. Washing can splash raw poultry juices onto worktops and utensils; cook the meat without rinsing it, wash your hands after handling it, and keep its board and knife separate from ready-to-eat foods.