Turkey meat

The birthplace of this bird, which is quite large, is considered the Western Hemisphere, where the turkey was once the only domestic pepper of the Aztecs. Currently, it is quite important for humans, being an excellent source of protein. The highest quality turkey is obtained in the United States of America, while our turkey has less economic value due to its heat-loving nature.

The calorie content of turkey, along with the nutritional value of rabbit meat, is low and amounts to 276 kcal per hundred grams of product. Despite the fact that it contains little fat, turkey meat is especially tender when cooked correctly. For culinary purposes, it can be used in different ways: bake, fry, cook or make mince.

It should be remembered that the most tender turkey meat requires special attention, in particular the accuracy of compliance with the recipe when it comes to cooking time. The thing is that it can be easily dried out, and therefore you cannot fully appreciate the aroma and taste of the finished dish. Therefore, if you strictly follow the time frame of heat treatment, the result will exceed all your expectations.

Recently, the Western tendency to bake this huge bird whole in the oven has been in fashion, while stuffing it with all kinds of fillings: rice, nuts, fruits and even chestnuts. However, due to the fact that turkey is mainly sold not by carcass, but in its cut form, it is quite difficult to find it entirely, perhaps due to the large enough weight of the bird.

Turkey benefits

It is quite obvious that the benefits of turkey are in the high content of vitamins A, E and B. At the same time, it is perfectly digested and easily absorbed by the human body. For this reason, as well as due to the relatively low calorie content of the turkey, this product belongs to the dietary category.

In addition, turkey meat contains many minerals, such as calcium and iron, phosphorus and sodium, sulfur and potassium, magnesium and manganese. Thus, the benefits of turkey are also in the fact that with the regular use of this product, a person, together with a natural protein, supplies himself and other elements, without which normal body work is impossible.

It has been proven that in terms of sodium content, turkey meat is significantly ahead of even veal and beef, due to which, when it is consumed, there is a stable replenishment of plasma volumes in the blood, due to which metabolic processes are normalized. It is due to the sufficient amount of sodium when preparing turkey that you can practically not use table salt, which is important for the nutrition of people who suffer from increased pressure.

It was also established that in terms of iron content, turkey meat is equated with chicken and beef, so doctors recommend using it for iron deficiency anemia.