Turkey spud

Turkey is a large bird that belongs to the genus of turkeys and the pheasant family. America is considered the birthplace of this bird. The Aztecs also consumed turkey meat for food - there is nothing strange about it, because it was their only poultry. In the 16th century, turkey was introduced to Spain, and after a while it ended up in France and England, subsequently spreading throughout the European continent.

Meanwhile, the mass of a live adult turkey is from 9 to 35 kilograms, while the females are slightly smaller - 5-11 kilograms. These birds are distinguished by a wide tail and strong long legs. On their neck and head there are "corals, " which mean characteristic skin formations. In addition, a rather long fleshy appendage of red color hangs from the upper part of the turkey beak.

Turkey meat is quite highly valued in modern cooking - after chicken meat, it takes 2nd place in terms of consumption. Moreover, in the United States of America, turkey meat is of higher quality than any other country.

Turkey is usually baked whole on special occasions (in particular at Christmas), but many consider it not appropriate, especially if the company is small, and various parts of this large bird are used. For example, turkey spud, which is almost

2. 5 times the size of a chicken limb, is in particular demand.

Turkey spud is distinguished by delicate and low-fat meat, and therefore the preparation of this product does not provide for any special culinary skill. A wide variety of dishes can be prepared from turkey spud: it is fried, boiled, stewed, baked or added to various salads and snacks. In addition, turkey spuds can be stuffed with vegetables, mushrooms, nuts or unsweetened fruits.

As you know, not only from breast, but also from turkey spud (devoid of bone and skin) prepare delicious escalops, which are previously marinated in lemon juice, vegetable oil and spicy herbs. Turkey spud fillet kebabs are also quite tasty.

If you don't like the peculiar smell of roasted turkey spud, you can put it under the skin or rub it with a piece of ginger or nutmeg before cooking. On the side dish, you can serve French fries or new boiled potatoes, fresh or boiled vegetables, boiled rice, while additionally decorating the dish with herbs. As an alcoholic accompaniment, white dry wine is ideal for cooked turkey legs.