The list of turkey meat benefits is long. Nutritionists praise them for their nutritional value - lean meat and the richness of minerals and vitamins. Chefs appreciate turkey for the fact that it can be used to prepare dishes in countless flavors. However, turkey meat is quite demanding - it is easy to dry it, especially the breast. How to bake and fry a turkey to keep it juicy?
If I were allowed to take only one product to a desert island, I would have chosen turkey without hesitation - said in an interview English chef Jamie Oliver, known for television programs and as the author of best-selling culinary books. It's hard to disagree with him. The amount of dishes that can be prepared with turkey is impressive. Turkey meat amazes with its diversity. You can find many flavors in one carcass. An experienced cook will bring out the delicacy of veal from the breasts, prepare a dish with a taste reminiscent of game from dark thighs seasoned with juniper, and from dark and fatty neck meat - pork. The turkey can be served fried, baked, boiled. The most exquisite dishes are breast meat. Sliced into thin slices, seasoned with garlic, lemon juice, s alt and fried in butter, it is considered by gourmets around the world as one of the top ten dishes! Such a high position in the culinary ranking is astonishing, because competing dishes are much more exquisite and their preparation (from exquisite ingredients) is complicated.
Turkey - meat recommended by nutritionists and dermatologists
The list of advantagesturkey meatis long: it has a highnutritional value , it is relatively low in calories, and at the same time filling, tasty and inexpensive and easily accessible. It is unquestionably victorious in the dietary ranking with other types of meat, including the popular chicken.
Turkey breast (without skin) is the leanest meat and at the same time a good source of niacin, selenium, vitamins B6 and B12, as well as zinc. It has recently been proven that vitamin B6 deficiency can effectively hinder weight loss, and selenium participates in the metabolism of thyroid hormones responsible for the metabolic rate. Therefore, in most weight loss diets, the only meat recommended is turkey breast.
A 200-gram turkey breast chop is just 160 kcal. Suchthe chicken cutlet alone has more than 200 kcal, and from pork - 260 kcal. There is also significantly less cholesterol in turkey meat than in other meats.
Dermatologists also look favorably on white meat cutlets. Zinc and B vitamins, a large amount of which is found in meat and is perfectly digestible - they have a great impact on skin firmness and hair condition. Teenagers often suffering from juvenile acne should eat turkey meat up to 3 times a week. The vitamins and trace elements it contains, including zinc, can be an effective remedy for this ailment.
What's in the turkey liver
Fried turkey liver has a delicate flavor and a soft, creamy texture. It is a rich source of vitamin A (called the beauty elixir), which makes the skin firm and smooth, and strengthens the immune system. It contains large amounts of biotin and that is why i.a. improves the condition of hair bulbs. However, you can't overdo it: turkey liver has 2 times more fat than chicken.
SEE ALSO>> Data source: Food and Nutrition Institute White turkey breast meat is very tasty, as long as it is not over-dried during frying or baking. Therefore, it is safer to cut them into not very thin slices. Breaded cutlets are popular in Poland. Coat a piece of turkey meat seasoned with s alt and pepper in flour, egg and breadcrumbs. You can also prepare the breading from crushed crackers mixed with corn flakes. The cutlets prepared in this way are juicy inside and have a crispy crust. You can also prepare chops in a luxurious version. Replace the breadcrumbs with chopped nuts. In order for the meat to be well done inside and the breading does not burn, the cutlets should be thin (approx. 4 mm). Author: Time S.A A balanced diet is the key to he alth and better well-being. Use JeszCoLubisz, the innovative online dietary system of the He alth Guide. Choose from thousands of recipes for he althy and tasty dishes using the benefits of nature. Enjoy an individually selected menu, constant contact with a dietitian and many other functionalities today! When preparing turkey, be careful with the dosing of spices - the pure taste of turkey meat is delicate and easily suppressed with aromas of herbs or spices (experienced chefs say that killing the natural taste of the product is one of the greatest culinary sins). The second mistake is breaking up meat. Turkey breasts are soft and crushing the fibers causes the juice to leak out. As a result, the dried and tasteless "cardboard" ends up on the plate. The turkey breast alone can also be served as a stuffed roast. This dish is eaten hot or cold as a sausage. Preparing a stuffed breast is very simple. Place thin slices of meat on the foil, making sure that they form a rectangle measuring 50 by 35 cm. Sprinkle the whole with s alt and pepper, put a layer of stuffing on top and roll it tightly. Put it in the oven preheated to 200 ° C for 45 minutes, then unfold the foil, sprinkle the roast with s alt and pepper, put it back in the oven and bake it until the meat is appetizing, golden color. Delicate, sweet-tasting turkey breast meat goes well with any typefillings - from sweet with dried fruit to spicy, seasoned with a lot of pepper. Many followers have yogurt marinated meat with spices. Sour yoghurt gives a great taste, makes it extremely tender and juicy at the same time. Marinating meat in buttermilk or yoghurt allows you to compose countless dishes. It is enough to add a large pinch of cayenne pepper or a few drops of honey and lemon juice to the white marinade. Marinate the meat in the selected marinade for at least 45 minutes. We make sure that each piece is covered with a thick layer of seasoned yogurt. Fry the finished meat (do not remove the yogurt!) In a small amount of hot oil. Only thick yoghurt is suitable for marinating and it will not run off the meat during frying. The turkey carcass should be properly prepared in advance. The delicate breast meat requires different treatment, the dark thighs different. Before placing in the oven, the tendons must be removed from the turkey's thighs: they harden under the influence of high temperatures and make it difficult to eat the meat afterwards. Therefore, we start preparing the baking carcass by cutting the skin around the knee joint. Use a sharp thin knife to cut the tendons and pull them out with pliers or pincers. Such an operation only seems to be difficult. With a little practice, it will take a few minutes. It is worth making this effort, because the meat of the legs is exceptionally tasty and juicy. Rub the prepared carcass with spices. In order for the thick layer of breasts or thighs to pass on the aroma and taste, spread the herbs and s alt evenly outside and inside the carcass. Experienced cooks advise you to mix the spices with 4 tablespoons of butter. First, the carcass is smeared with half of the herbal butter on the inside. Then the top of the breast and the thighs are pricked with a fork or a sharp knife, the second part of the spices is rubbed. At the end, put the meat in the fridge for an hour to make it tender and flavor. A turkey needs 30 minutes to cook for every kilogram of meat The turkey carcass must be shaped before placing in the oven. Roll the wings underneath and tie the thighs tightly to the carcass. Place the turkey in a roasting pan, pour a little water on it and put it in the oven heated to 220 ° C. After 20 minutes, cover with aluminum foil (shiny side outside) and bake for an hour. Then remove the foil, lower the temperature in the oven to 180 ° C and bake the meat until it is browned and soft. It is assumed that each kilogram of meat requires 30 minutes of baking. So, a 3 kg turkey should be baked for 1.5 hours, and a 10 kg giant - as long as 5 hours. Wholetime should be taken care that the top layer does not burn and dry out, and the parts located deeper are baked, while the skin is properly browned. That is why it is worth covering an exceptionally impressive carcass with foil from time to time. Prepare the stuffed turkey in the same way as for roasting without filling - rub the spices inside and out and prick the breasts and legs. After inserting the filling, form the carcass. When calculating the cooking time (depending on the weight of the turkey), add an additional hour. CLASSIC: s alt, pepper, finely chopped garlic. It gives the meat a delicate, slightly sweet taste (as long as the garlic is not burnt, because then it becomes bitter). À LA GAME: garlic, coarsely ground pepper, s alt, bay leaf (very finely crushed), juniper. This set of spices gives the breast meat an exquisite flavor, while the legs taste like game. FOR A HUNGARIAN NOTE: s alt, cayenne pepper, garlic, hot and sweet peppers, ground cumin. The meat seasoned in this way has a slightly smoky, dry taste, very liked by men. EXCELLENT: honey, a lot of s alt and pepper, lemon juice, chopped ginger, curry. When honey is heated at high temperature, it loses its sweetness and gives the meat a delicious taste. "Zdrowie" monthlyNutritional values of turkey meat (per 100 g)
turkey (carcass ) turkey breast meat (skinless) turkey drumstick meat (without skin) turkey leg meat (without skin)
energy value 129 kcal 83 kcal 100 kcal 103 kcal
protein 17 g 19.2 g 16.6 g 19.4 g
fat 6.8 g 0.7 g 3.7 g 2.8 g
saturated fatty acids 2.22 g 0.22 g 1.12 g 0.87 g
monounsaturated acids. 1.67 g 0.33 g 1.65 g 1.29 g
fatty acids polyunsyc. 2.14 g 0.15 g 0.77 g 0.61 g
cholesterol 74 mg 49 mg 81 mg 81 mg
s alt 0.158 g 0.118 g 0.240 g 0.193 g
iron 0.6 mg 0.5 mg 1.2 mg 0.8 mg
zinc 2 mg 0.83 mg 2.83 mg 2.64 mg
thiamine (vitamin B1) 0.048 mg 0.036 mg 0.078 mg 0.056 mg
riboflavin (vitamin B2) 0.180 mg 0.150 mg 0.213 mg 0.274mg
niacin (vitamin B3) 6 mg 4.92 mg 3.26 mg 9.27 mg
vitamin B12 0.40 µg 0.70 µg 1.70 µg 1.70 µg
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