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Bernard Matthews 14 Turkey Jetters 350g

£5.71 per 1 kg
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Turkey 28%, Water, Breadcrumb (Wheat Flour (Calcium Carbonate, Iron, Thiamine, Niacin), Salt, Yeast, Turmeric, Turmeric Extract, Colour (Paprika Extract)), Rapeseed Oil, Batter (Wheat Flour (Calcium Carbonate, Iron, Thiamine, Niacin), Salt), Soya Protein Concentrate, Starch, Skimmed Milk Powder, Milk Protein, Salt, Potassium Chloride, Turkey Connective Tissue, Natural Flavouring, Turkey Fat, White Pepper


Allergy Advice

Contains: Milk, Soya, Wheat

Typical values Per 100g As Sold Per 100g Oven Baked RI*
Energy kJ 1103 1241 8400
kcal 264 297 2000
Fat 13.7g 15.2g 70g
of which
saturates 1.5g 1.7g 20g
Carbohydrate 21.8g 24.7g 260g
sugars 0.1g 0.3g 90g
Fibre 2.1g 2.4g 24g
Protein 12.3g 14.1g 50g
Salt 0.7g 0.8g 6g
*Reference Intake of an average adult 8400kJ / 2000kcal
Product Information

Bernard Matthews 14 Turkey Jetters 350g

14* *Average contents 14. Numbers may vary

100% British turkey

Made with Red Tractor Assured Turkey

Bernard Matthews


United Kingdom


Keep Frozen

Cooking Instructions

  • Cooking Instructions From Frozen For best results cook from frozen. The following are guidelines only. Remove all packaging before cooking. Check that the food is thoroughly cooked before serving.
  • Grill From Frozen Place under a moderately hot, preheated grill for 8-9 minutes, turning occasionally.
  • Oven cook From Frozen Place on a baking tray in a oven preheated to 200°C / 180 Fan / Gas Mark 6 and cook for approximately 10-15 minutes.

Further details

For more information visit us at: www.bernardmatthews.com

Manufacturers Address

Bernard Matthews Foods Ltd, Norwich, Norfolk, NR9 5QD.

Return to

Contact us If you have anything to tell us about this product please keep hold of the packaging and contact us at: www.bernardmatthews.com or send us this packaging and your letter to the following address: Bernard Matthews Foods Ltd, Norwich, Norfolk, NR9 5QD. Or call us on: 0800413640

Recycling information

Film-Plastic - Not Currently Recycled

Package type



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