Place 5 eggs in a saucepan with just enough cold water to cover them by 1cm or so. Bring the water to the boil, then reduce to a simmer and cook for 3 - 4 minutes. Remove from the heat and rinse under a cold running water until the eggs are cool.
Carefully peel the eggs and set aside. They will be soft so do be careful with them.
Whisk the remaining egg into a bowl - this will be used for dipping the eggs. Place the flour in one bowl and the breadcrumbs in another bowl.
In a small bowl mix the ground turkey / turkey mince with the chopped parsley, mustard and the salt and pepper. Divide the ground turkey into 5 equal portions and roll each portion into a ball.
On a lightly floured work surface flatten the first ball of ground turkey into a circle with the tips of your fingers. Roll the first egg in a little flour and then place it in the middle of the circle of ground mince. Wrap the turkey mixture around the egg, using a little more flour to prevent your fingers sticking if necessary. Repeat with the remaining eggs.
Roll each of the meat covered eggs in the flour. Dip in the whisked egg and then roll in the breadcrumbs until covered. Place them in the fridge to chill for 15 minutes.
Whilst the eggs are in the fridge preheat the oven to 200oC / 180oC Fan / 400oF.
Heat the vegetable oil in a frying pan / skillet and lightly fry the eggs over a medium heat for 1 - 2 minutes, turning often until they have started to turn golden (they will continue to brown in the oven). You may need to cook the eggs in batches depending on the size of your pan.
Place the eggs on a baking tray and bake in the middle of the preheated oven for 10 - 12 minutes until the outside of the scotch eggs are crisp and golden brown.
Eat warm from the oven or leave to cool. Serve with salad for a low Point Weight Watchers lunch.