Turkey

2024 Author: Rachel Wainwright | [email protected]. Last modified: 2023-12-15 07:39

The turkey is the largest poultry. The male of this bird is familiar to us as a turkey. It belongs to the genus of turkeys, the pheasant family and the order of chickens. The homeland of the turkey was America. The ancient people of the Aztecs ate only turkey meat, it was their only poultry. Around the 16th century, this bird was brought to Spain, and after a few years, turkeys spread in other countries (France, England and all of Europe).

The live weight of an adult male turkey ranges from 9 to 35 kg, of a turkey - from 4.5 to 11 kg. It is customary to eat meat of young poultry, the mass of which is somewhat less (about 10 kg). This bird has strong long legs and a large, wide tail. The plumage of a turkey is of different colors: black, white, bronze - it depends on its variety and breed.

Turkey meat is highly valued both in cooking and in dietetics, and therefore ranks second in poultry growing and meat consumption after broiler chickens. The leading country for the production and consumption of turkey meat is the United States.

In Russia, mainly the following breeds of turkeys are bred:

1. North Caucasian bronze;

2. North Caucasian whites;

3. White Moscow;

4. Black Tikhoretsky;

5. White broad-breasted;

6. Fawn.

A turkey is grown for no more than 4 months, this is enough time for the bird to grow to 10 kg. Turkey meat tastes best at this age.

Useful properties and calorie content of turkey meat

Turkey meat is tender and low-fat, it has a pinkish-cream color, smoothly turning into a light red hue. The turkey breast or fillet is often called white meat, as it is the lightest in comparison with other parts of the carcass. After cooking, the breast is slightly dry. But this part of the turkey fillet is the most useful. It is very often prescribed by doctors as part of dietary and medical nutrition, since it contains the least amount of fat. The fillet (breast) makes up about 30% of the entire edible part of the turkey.

By the presence of useful properties, turkey is a leader, in this it surpasses even veal. So, turkey meat contains the following nutrients:

Iron;
Complete proteins;
Magnesium;
Selenium;
Vitamins (B2, B6, B12, PP);
Phosphorus;
Sodium.

Turkey meat is distinguished not only by its excellent taste, but is also a 100% dietary product, as well as a record holder for iron content. So, in comparison with beef, turkey meat contains twice as much of this trace element. In addition, it is from this product that iron is absorbed by the body with particular ease. Unlike other types of meat and other animal products, turkey has a very low calorie content, with the exceptional value of its protein and mineral composition. Phosphorus in turkey contains almost the same amount as in sea fish. Magnesium, which is part of turkey, helps prevent diseases of the nervous system, and selenium tones and has a rejuvenating effect. In addition, regular intake of selenium into the body can prevent the development of cancer.

Just one serving of turkey meat a day can provide a person with the daily need for the vital vitamin PP.

The most important useful property of turkey is its hypoallergenicity, therefore it is recommended for baby food. In addition, the benefits of turkey meat are considered its beneficial effects on the cardiovascular system and the ability to strengthen the immune system.

The main indicators of the nutritional value of turkey meat:

Calorie content - 194 kcal;
Fat - 12 g;
Proteins - 21.6 g;
Carbohydrates - 0 g.

In addition, the cholesterol content of turkey is very low: only 74 mg per 100 grams of product. The calorie content of turkey is almost the same as that of beef, but turkey meat is absorbed faster.

Application

As far as health is concerned, turkey meat is just ideal when compiling a therapeutic diet and losing weight. The nutritional value of meat provides a boost of energy for those who are engaged in hard physical labor, for professional athletes and those who are simply actively involved in physical education.

This type of meat, especially turkey fillets, must be consumed by pregnant women and nursing mothers. Along with rabbit meat, turkey fillets are perfect for feeding small children. So, turkey fillet can be used as the first meat feed for a baby.

Turkey meat is widely used in cooking. Since the meat is very tender and low-fat, its preparation does not require lengthy cooking.

Turkey meat is used to prepare a wide variety of dishes. Moreover, it is subjected to various types of culinary processing:

1. Cooking;

2. Quenching;

3. Frying;

4. Baking;

5. Steaming;

6. Grill.

Various salads and sauces are prepared using turkey meat. Turkey breast is used for stuffing with mushrooms, vegetables and fruits. A famous Christmas dish that came to us from the USA is the baked stuffed turkey.

The most correct, from the point of view of a healthy diet, is to boil turkey meat and steam it. In this case, the meat does not lose its valuable properties, and it will be easier for the body to cope with the food that entered it in this form. It is true, especially when following a therapeutic diet, to supplement turkey meat with vegetables. It is delicious and very healthy. In addition, it is this combination that meets all the laws of proper nutrition, in which the ideal body weight and good health are maintained.

Along with meat, turkey eggs also provide high nutritional value and lower cholesterol levels. They are recommended for diabetics and those who follow a diet. When following a diet for weight loss, turkey eggs are advised to be used instead of chicken eggs.

Contraindications to eating turkey meat

There are practically no contraindications for turkey. But it should be borne in mind that, since turkey meat contains a large amount of protein, it should not be abused by people with certain health disorders:

Renal failure;
Gout;
Hypertension.

In addition, hypertensive patients should pay special attention to the degree of salt intake with turkey meat. Because turkey contains a lot of sodium, adding a lot of salt during cooking can be a health hazard.

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