Why eat turkey
Before you learn new recipes how to cook a turkey – you need to know why to eat it. First of all, for the sake of protein. There is a lot of it in a turkey, and it is well digested. Therefore, fitness maniacs love this bird so much – it has a minimum of fat and a maximum of material for building muscle.
Another plus is that one serving of turkey is enough to provide the body with a daily dose of Omega-3, in addition, it contains vitamins B and A. In addition, the turkey has a lot of vitamin PP, also B3, niacin and nicotinic acid. It is very important for the body: it participates in the processes of cellular respiration, stimulates metabolic processes (hello, metabolism!), Is necessary for vision, is able to lower cholesterol and stabilize blood sugar, without it you cannot see healthy hair, nails and skin. Vitamin PP is also a powerful antioxidant essential for cancer prevention.
What is nice, a turkey man eats up faster than other types of meat. So it eats less. At the same time, it tastes more like veal than bird.
In Europe, the turkey was called Turkish chicken. Turkish generally liked to call everything new and incomprehensible. So this name in English was fixed – turkey.
Nutritional value of turkey
Calorie fillet with skin – 108 kcal, without skin – 84 kcal, dark meat – 125 kcal, carcass – 164 kcal
Vitamins (% of daily allowance per serving):
- PP – 66.5 (13.3 mcg)
- B4 – 27.8 (139 mg)
- B6 – 16.5 (0.33 mg)
- B5 – 13 (0.65 mg)
- B2 – 12.2 (0.22 mg)
- B9 – 9.6 (0.3 mcg)
Macronutrients (in% of the daily norm in a serving):
- Cobalt – 150 (15 mcg)
- Phosphorus – 25 (200 mg)
- Sodium – 6.9 (90 mg)
- Potassium – 5 (210 mg)
- Magnesium – 4.8 (19 mg)
- Calcium – 1.2 (12 mg)
Microelements (in% of the daily norm in a portion):
- Iron – 7.8 (1.4 mg)
- Zinc – 20.4 (2.2 mg)
- Copper – 9 (90 mcg)
- Molybdenum – 41.4 (29 mcg)
- Chromium – 22 (11 mcg)
Proteins (in 100 g) – 18.4 g
Fats (per 100 g) – 6.4 g (fillets)
Turkey contains tryptophan – an amino acid that is responsible for the production of melatonin, a sleep hormone. Thanks to this, the turkey has a relaxing property, helping us fall asleep faster. Therefore, in the afternoon they do not advise her – leave it better for dinner.
How to eat a turkey
There are far fewer purines in turkey causing gout and urolithiasis than in chicken. This meat is very useful for the elderly. Another advantage over chicken – turkey almost never causes allergies. Therefore, it is ideal for the first feeding. The turkey will tolerate almost any side dish. If you want to make it as useful as possible – serve a salad of fresh vegetables. Both rice and sweet potatoes will do. Unless the turkey is so good with pasta. Great option – steamed asparagus and broccoli.
In addition, this bird is often stuffed, so it turns out three in one – the main dish, baked or stewed in her side dish and sauce.
How to choose a turkey
This is perhaps one of the few types of meat that is often sold frozen. Therefore, you need to carefully look at the packaging: there should not be liquid, ice, frozen blood inside. The optimal weight of the carcass is about 5-6 kilograms. If the bird is smaller and younger, it is not so tasty. And if it’s bigger and older, it’s pretty tough.
If you buy parts of a carcass, look at the color of the meat, it should be light pink, like a good veal. Packaging must be airtight. If the meat is sold without packaging, then the set of rules is standard: check the elasticity, density, color, smell and surface quality – it should not be sticky and slippery.
Wild turkey tastes better than homemade. All because of the “diet” – wild eats acorns, berries, fruits. Homemade these “pickles” are deprived. Therefore, their meat may be more tender, but devoid of interesting nuances of taste.
1️⃣ Turkey in orange marinade
- turkey fillet – 500 g
- balsamic vinegar – 50 ml
- orange – 1 pc.
- ½ lemon
- 2-3 cloves of garlic, salt, spices to taste.
- We make a quick aromatic marinade: squeeze the juice from citrus fruits (for convenience, divide the orange into 4 parts, and cut the half of the lemon into slices), add balsamic vinegar and finely chopped garlic.
- Pour turkey fillet with marinade and leave to marinate for half an hour or an hour.
- Drain the marinade into a separate bowl. We spread the turkey on the warmed-up Victoria fryer, greased with a small amount of oil. Fry each piece over high heat for 4-5 minutes on both sides until golden brown. Cooking time depends on the thickness of the piece.
- Pour the remaining marinade into a roasting pan with turkey, close the lid and put in the oven for 30 minutes at a temperature of 200 degrees.
- Serve the finished aromatic dish in hot form with any side dish.
Before serving, pour sauce that remained in a baking dish. A plate is decorated with fresh lettuce and slices of sweet pepper.
2️⃣ Тurkey rolls stuffed with minced meat and herbs
- 7-8 schnitzels (just cut the fillet with steaks)
- 2 eggs
For the filling: 300 g of any stuffing, 2 tbsp. l olive oil, onion – 1 pc., 2 cloves of garlic, 2 tbsp. tablespoons of mint leaves, a glass of chopped parsley, ½ cup chopped dill, 50 g of walnuts or pine nuts, ½ tsp. dried oregano, salt, pepper to taste.
- We beat off the schnitzels, slightly salt and pepper.
- Heat a frying pan with a thick bottom, brown in it finely chopped onions, chopped garlic.
- Add the minced meat and fry, stirring constantly, until the meat turns white.
- Remove the frying pan from the heat, put the minced meat in a bowl, add chopped herbs, spices, chopped nuts, salt and pepper a little, mix.
- Beat the eggs with a fork.
- Put the stuffing on each schnitzel, roll it, roll in flour, dip in the egg, bread in breadcrumbs and fry on all sides in a skillet over medium heat.
- Preheat the oven to 200 degrees, put the rolls on a baking sheet, cover with foil and bake for about half an hour.
- Remove the foil and bake for another 10 minutes.
Serve with a side dish of fresh or pickled vegetables.
3️⃣ Turkey fillet in mushroom sauce
- fillet – 800 g
- 1 tbsp. l olive oil
- salt pepper.
For the sauce: champignons – 100 g, onion, ½ cup cream 10%, 1/3 cup chicken stock, ½ tsp. paprika, 1 tbsp. l lemon juice, pickles, 1 tbsp. l chopped parsley.
- Heat the oil in a thick-walled pan.
- Cut the fillet into portioned steaks, salt, pepper, fry on both sides until cooked. Remove and put into the pan under the lid to keep warm.
- Add finely chopped onion to the same pan and simmer until tender.
- Add the coarsely chopped mushrooms and paprika, simmer until the mushrooms become soft.
- Pour in lemon juice, broth, cream and bring to a boil.
- Pickled cucumber finely chopped and add to the sauce, then put the parsley.
- Pour fillet with sauce and serve.
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