Turkey skin

According to most nutritionists, the main advantage of turkey meat is its ability to provide the human body with the necessary protein of animal origin. That is why the turkey industry is gaining more and more momentum from year to year.

It is worth noting that you can cook more than one hundred different meals from turkey meat, besides, such an assortment directly depends on which parts of the bird carcass a particular dish is prepared from. For example, turkey breast is considered the most useful, which belongs to the category of products suitable for dietary nutrition. In addition, thighs, shins, wing, turkey giblets - all this is considered an excellent raw material for culinary experiments, exploits and creations.

Meanwhile, turkey skin, which can also be called a necessary component for making certain dishes, belongs to a group of rather contradictory products. The fact is that, according to nutritionists, the harm from eating turkey skin for the human body sometimes exceeds the likely benefit of this part of the bird carcass.

As a rule, turkey skin, along with chicken skin, is quite often necessary for cooks in the process of preparing stuffed dishes - it plays the role of a natural shell, in which all kinds of fillings are placed. Incomparably tasty and appetizing are rolls and sausages, which can be filled not only with turkey meat, but also with a variety of vegetables, aromatic herbs, garlic, cheese or nuts. The calorie content of turkey skin is approximately 387 kcal per hundred grams, which is quite a lot.

In addition, many people like a rather high-calorie and very satisfying dish - previously marinated (like kebabs), and then fried turkey skin until crisp. Others like this product in boiled form. However, be that as it may, such food really has practically no beneficial properties.

The fact is that today manufacturers add antibiotics to poultry feed for faster mass gain, albeit in small doses, which helps to increase appetite. Then all these substances are deposited in large doses in fatty tissues, and due to the fact that the skin of the turkey is just such a place, they accumulate there. In addition, when cooked, turkey skin is harmful due to the high content of carcinogenic substances.