Probably no other food bears the image of holidays, family and friends in our minds as much as turkey. Winter is the season when we enjoy turkey, but its wonderful flavor and nutritional value should enjoyed all year round because if you want it can be found in stores all year round.
Turkeys are native to the United States and Mexico and food, which is part of the traditional culture of the Native Americans. Christopher Columbus brought these birds on his return to Europe from the New World and around the 16th century they were already grown in Italy, France and England. At first turkeys were served only on festive royal tables, but soon spread around other parts of society too.
For a long time, turkey was associated with American history. It is connected to the Pilgrims and dinner for Thanksgiving.
Benjamin Franklin had a feeling that turkeys are entirely an American creation, and was disappointed when the national symbol of the eagle was chosen rather than turkey. As an icon of America and freedom, the popularity of this bird does not end there - the first meal of Neil Armstrong and Buzz Aldrin, on the moon, was precisely roasted turkey.
Today, countries that consume the most turkey per capita are Israel, USA, France, Italy, Britain, Canada and the Netherlands.
Composition of turkey meat
100 g turkey contains 136 calories, 3 g trans fat, 25 g protein and 0 g carbohydrates.
A higher proportion of fat is in the dark turkey meat, while white is a low-calorie. The second represents 70% of the turkey.
Selection and storage of turkey meat
- If you buy a whole turkey, choose one with a solid, rounded shape. It should feel supple with light to the touch, with no odor.
- If you see the turkey skin, it must be white in color.
- If you buy a frozen turkey, make sure there are no remnants of ice because it means that the turkey may be be refrozen.
Culinary use of turkey meat
- As with other meats, be careful when processing raw turkey meat. It must not come into contact with other foods, especially those which are available without being subjected to a heat treatment. Wash the cutting board, utensils and hands with hot soapy water after use with your meat;
- If your recipe requires marinating, always put the meat with the marinade in the fridge;
- If you defrost your turkey, do it in the refrigerator, not at room temperature;
- If you purchased a turkey with giblets, they must be separated
Turkey meat is combined very well with vegetables, potatoes, rice. Can be baked and stewed, and it is important to note that it requires a longer thermal treatment. As turkey meat is slightly drier than the others, it is recommended, if possible, to prepare a sauce to go with it. Turkey steak goes well with beer and mushrooms with cranberry sauce with cream and mushrooms.
You can use turkey for making sandwiches and burgers, serve turkey on lettuce with diced sweet potatoes, cranberries, walnuts and vinegreten sauce. Turkey meat becomes a very interesting taste in combination with leeks, almonds, dried apricots and celery.
Benefits of turkey meat
- Contains selenium - a mineral having anticancer activity. Turkey meat contains selenium trace minerals which is an anti-oxidant, has anti-cancer and anti-inflammatory action. It is necessary for the proper functioning of our antioxidant system that reduces the levels of harmful free radicals in the body. Animal studies suggest that there is a relationship between the intake of selenium and cancers.
The turkey is a very good source of the cancer preventing Vitamin B3 - niacin. Components of DNA require niacin and its absence is associated directly with genetic disorders.
- Contains B vitamins for energy and cardiovascular protection. Meat products such as turkey, are a good source of vitamins of the B group. Turkey is not only a good source of niacin, but also vitamin B6. These two vitamins are important for energy production, and niacin is especially useful for the regulation of the levels of sugar in the blood.
Damages from turkey
Turkey is one of the few foods containing purines - people who are having problems with the intake of purines should avoid intake of turkey meat.