Why is turkey meat considered dietary. Description of the benefits and harms of turkey meat with a photo, its composition, as well as recipes for cooking dishes with this product

Increasingly, turkey meat can be found on the shelves of supermarkets. It is presented in the form of whole carcasses, packaged parts of meat, breasts, wings, thighs and, of course, chopped into minced meat. Buyers began to prefer turkey meat more often than chicken, although it is much more expensive. This is due to the fact that turkey meat has a large number of useful properties and it is very useful for the human body.

Protein can be found in all types of food, including fish, eggs, milk, and vegetables, but turkey meat is a particularly good source.

What is useful in turkey meat, how useful and harmful it is, now we will understand this in more detail.

Useful substances in turkey

Turkeys are a common species of poultry from the genus of chickens and the pheasant family, which is descended from wild turkeys. The bird has a varied diet, it feeds on grass, clover, alfalfa, berries, seeds of plants and trees, acorns, beetles and grasshoppers. Therefore, meat has a great nutritional value and, accordingly, is very useful for humans. Including it in our diet, we saturate the body with vital substances.

The benefits of turkey meat are undeniable, it contains a complete protein and a complete set of amino acids necessary for the human body. It has:

• phosphorus, copper, iron, potassium, calcium, zinc and magnesium,
• as well as B vitamins (B, B2, B3, B4, B6, B7, B9, B12), H, Omega-3 and Omega-6 fatty acids.

11 health benefits of turkey meat

1. Strengthens the nervous system

   Turkey meat is less fatty than other types of meat (pork, duck) and it is very rich in quality protein. Everyone knows that a lack of protein leads to muscle weakness, distraction, nervousness and lack of energy. having eaten good meat birds, we save ourselves from the risk of these symptoms and strengthen the nervous system, magnesium and phosphorus help us with this.

2. Improves brain function

   Turkey meat contains an alpha amino acid called tryptophan. It is not produced by the human body and must come from outside, in this case from poultry meat. Tryptophan, in turn, promotes the formation melatonin and serotonin, substances very necessary for the brain that improve brain function, relax and improve mood. By eating turkey meat, we take care of the quality work of the vessels of the brain and its functioning in general.

3. Strengthens bones

   Thanks to the vitamins and microelements contained in it, in particular calcium and phosphorus, it helps to strengthen the skeletal system. By eating a small piece of poultry meat, you can replenish the body with the necessary and beneficial substances, strengthen bones and protect the body from many diseases of the musculoskeletal system. Meat is very useful both at a young age and for the elderly.

4. Normalizes the functioning of the thyroid gland

   Turkey and her beneficial features normalize the function thyroid gland. One serving of meat alone contains half the daily requirement of selenium. Selenium supports the hormonal background and prevents the thyroid gland from working and protects it from many dangerous diseases.

5. Resists cancer

   Turkey meat has beneficial cancer prevention properties. The selenium contained in it protects very well immune system As a strong antioxidant, it fights the carcinogenic activity of free radicals. Thus, it protects the human body from many oncological diseases, such as malignant lesions of the prostate, bladder, lungs, stomach, esophagus and many other organs.

6. Improves the functioning of the cardiovascular system

   The usefulness of turkey meat also lies in the fact that vitamin B12 in it reduces the level of homocysteine, which is responsible for all cognitive changes. Meat contains niacin, which actively reduces bad cholesterol and normalizes “good”. Cholesterol reduction and normalization blood pressure Due to the low calorie content of the product, this is an excellent support for the healthy functioning of the cardiovascular system.

7. Helps in losing weight

   For those who want to lose weight, nutritionists recommend normalizing metabolism and improving the functioning of the gastrointestinal tract. The high concentration of nutrients and vitamins, such as B3 and B6, which are present in poultry meat, greatly helps overweight people to easily lose extra pounds. Turkey meat speeds up metabolism, normalizes intestinal motility, eliminating the formation of toxins, constipation and other unpleasant symptoms of disruption of the digestive tract. Poultry meat is included diet food.

8. Strengthens muscles

   People involved in sports or physical labor are advised to consume poultry meat, as it contains high quality protein. Turkey breast is very useful, many steamed dishes are prepared from it, combined with vegetables, fruits and others. healthy ingredients. Meat helps to easily endure physical activity, makes the body hardy, strengthens and builds muscles.

9. Useful for men

   Turkey meat is very beneficial for men's health and for enhancing sexual activity. Frequent use of this useful product will lead to an increase in potency and libido. In addition, turkey has a positive effect on reproductive health.

10. Good for children's body

    Pediatricians of all countries include poultry meat in the diet of baby food from the age of 6 months. Meat is anti-allergic, well absorbed in a body that is not yet strong and provides it with protein, which will help strengthen the musculoskeletal system and teeth. With poor weight gain in a child, many doctors recommend adding mashed turkey meat to the diet of babies.

11. Increases hemoglobin

    For weakened people, as well as children with poor health and low hemoglobin, turkey meat is what you need. A simple broth, cooked from giblets or turkey neck, will strengthen the health of the patient, and the liver will significantly increase hemoglobin. Most fast way hemoglobin increase is boiled buckwheat with liver and pomegranate juice.

Which is healthier chicken or turkey?

Nutritionists unequivocally state that chicken meat and turkey meat are dietary meat and each of them is very useful. Chicken can be consumed daily and it does not pose any threat to human health and figure, it is an excellent source of protein and other useful elements. chicken broths are considered medicinal, they restore the strength lost during the illness and strengthen the immune system. Chicken meat is higher in calories than turkey meat, but this does not make it less popular among chicken lovers.

People who eat turkey meat rarely have a bad mood, because the tryptophan contained in the meat produces endorphins, the hormones of happiness. And balanced fatty acids make turkey meat an ideal product for losing weight and sports people who lead a healthy lifestyle. Anti-allergic poultry meat is useful for children, it can be used by hypertensive patients and diabetics, as it has little fat and bad cholesterol, and even more protein, amino acids, calcium and phosphorus than chicken.

The table below provides comparisons of macronutrients between different species. fried meat chickens and turkeys. The main difference is that chicken breast contains slightly more calories than turkey breast, while dark chicken meat provides more calories than dark turkey meat. The macronutrient count is similar between chicken and turkey. However, the calorie (and fat) content is higher in dark and white meats.

Micronutrient comparison table

The vitamin and mineral content of chicken and turkey meat is very similar. These foods are good sources of iron, zinc, magnesium, phosphorus, potassium, niacin, vitamin B6, and vitamin B12. There are no significant micronutrient differences between chicken breast and turkey breast, or between dark chicken meat and dark turkey meat. However, dark meat is the best source of zinc and white meat is richer in niacin.

So which is better?

Because chicken and turkey are so similar, the best choice for you really comes down to taste and price. Both meats are excellent choices as a source of nutritious, high quality protein.

How to choose and store turkey meat

When choosing meat products, it is best to pay attention to farm or homemade meat. It is still natural and when growing poultry, pesticides, herbicides, antibiotics and other substances that could be harmful to health were not used.

The meat must be healthy and beautiful view and when pressed with a finger, the dent should immediately return to its original position. Meat is sensitive to heat, so after buying it, it must be cooked immediately or sent for storage in a refrigerator or freezer. A cooked turkey will keep in the refrigerator for up to four days.

Contraindications to the use of turkey meat

There are very few harms and contraindications for eating turkey meat. It, like all other products, should not be abused, especially

• people with kidney failure and people with gout.
• For people with hypertension, doctors recommend do not salt the meat because it contains sodium.
• Studies show that high amounts of tryptophan can make you sleepy.

A turkey does not look that big, but it contains about 150 bones, which is slightly less than the number of bones in a person (206).

It's funny but true - like people, turkeys can die from a heart attack. This was discovered when many turkeys died from the shock and noise of jets flying overhead.

An interesting fact is that turkeys cannot raise their heads during rainstorms, a turkey can even drown when it rains.

Turkeys and peacocks have similarities, turkeys also extend their colorful feathers and dance to attract the opposite sex.

What else is useful?

Turkey meat ranks second in popularity after chicken. The best is the meat of a young bird, whose weight reaches about 10 kg. To obtain meat, farmers raise birds of a hybrid breed, which are unpretentious and quickly gain weight. The largest amount of turkey meat is supplied to the market by farmers in America.

Turkey meat is very tender, pink in color with a beige tint, which can turn into reddish (see photo). This meat has almost no fat. The turkey breast, like the chicken, is colored in White color and drier than other parts of the bird.

How to choose and store?

Today in the store you can buy both fresh and frozen meat, and the bird can be whole or cut into pieces. To get tasty and healthy dish, you need to choose the right turkey meat. To do this, follow these recommendations:

Fresh turkey meat must be rubbed to remove excess moisture, wrapped in plastic wrap or foil, and refrigerated for no more than 1 day. If the temperature will be from 0 to 2 degrees, and the humidity will vary from 80 to 85%, then the period can be extended to 7 days. If you use shock freezing of meat, then the storage time is approximately 1 year in the freezer.

Benefits of white turkey meat

The benefits of turkey meat are due to its low calorie content, so it is considered the most dietary. It is often recommended to include in the diet of therapeutic nutrition. The composition of the product includes a large amount of vitamins, minerals and other substances. Turkey meat is considered hypoallergenic, so it can be safely given to children. The rich composition allows you to increase the protective functions of the body, as well as improve the functioning of the cardiovascular system. Turkey meat has a positive effect on the activity of the nervous system, which in turn helps to cope with insomnia, stress, depression and other problems.

It is recommended to include turkey meat in the diet for people of age, as well as for pregnant and lactating women. It is also useful for those who are actively involved in sports or have suffered a serious illness. In large quantities, turkey contains sodium, which increases blood plasma and improves metabolism. The composition of the turkey includes omega-3, which are important for the normal functioning of the heart and for the brain. In large quantities, this meat contains vitamins of group B, which improve metabolism. It contains calcium, which is important for bone tissue and for the nervous system. There is also vitamin K in turkey, which strengthens blood vessels.

Use in cooking

Turkey meat can be cooked different ways, so it can be stewed, fried, boiled, grilled and steamed, as well as smoked. In addition, canned food, pate and various meat products are prepared from it. Many people like to bake whole poultry, especially this dish is appreciated in the USA, as it is the main thing during the Thanksgiving Day. Turkey meat goes well with vegetables and mushrooms, it is served with various side dishes. The taste of poultry can be varied with marinades and sauces. It is customary to make minced meat from meat, which is used to make cutlets, meatballs, dumplings, etc. It is also used as a filling for a variety of pastries, for example, for pies and lasagna.

cooking secrets

So that you can get a tasty, juicy and fragrant turkey meat dish, there are several features of its preparation. Now we will reveal to you a few secrets:

Harm of turkey meat and contraindications

Turkey meat can harm people who have an individual intolerance, but this is extremely rare. Due to the large amount of protein, it is necessary to use the product with caution in case of kidney failure, gout, as well as urolithiasis. It should also be borne in mind that turkey meat contains a lot of sodium, so hypertensive patients should not use salt when preparing it. You can not use such a product in large quantities, as the remains that are not digested will begin to rot in the intestines, which can lead to the development of various diseases.

The turkey is the largest poultry and belongs to the pheasant family. The live weight of males often reaches 35 kg, smaller females - up to 11 kg of weight. At first, the Aztecs began to breed turkeys. It was their only poultry. Somewhere at the end of the 16th century they were brought to Spain. Then they began to breed throughout Europe.

Since then, to the present, the meat of these birds is very popular, it is considered a valuable, dietary product. After chicken, it takes an honorable second place. The turkey is extremely popular in the USA, so it is only natural that the most quality products from her meat. Turkeys are also bred in our country. Although it is not as popular with us as, for example, chicken or duck meat.

To restore "gastronomic justice", let's talk today about turkey meat, what are the benefits and harms of it, find out and discuss its calorie content. And also learn how not to make a mistake and choose the highest quality product:

What is the value of turkey meat? Benefit

Turkey contains many different nutrients. For example, its meat is rich in vitamins A, B2, B12, PP, B6. There is valuable phosphorus, it is also plentiful, as in fish. There are trace elements: calcium, potassium, magnesium. Contains iodine, selenium, manganese and sulfur.

The meat of this poultry very useful, as it contains an important protein needed by the human body. In addition, the turkey contains almost no cholesterol, so it is easily, almost completely absorbed.

Not to mention the high sodium content. There is more of this substance than veal or beef contains. Sodium is a very important element, as it ensures the normalization of metabolic processes in the body.

The meat has a moderate fat content, contains a lot of calcium, which is necessary for the formation of bone and muscle tissues, helps to keep teeth, hair, and nails healthy. In general, turkey meat is recommended to be consumed in order to prevent calcium deficiency, as well as related diseases.

The meat of this large bird is rich in such a valuable substance for the human body as iron. There it is more than in beef or chicken. Therefore, nutritionists recommend eating more turkey for the prevention and treatment of anemia. Some experts claim that regular consumption of turkey meat prevents the development of cancer.

This tender meat as complementary foods is recommended to be given to children from 7-8 months. Due to the content of folic acid, it is useful for pregnant and lactating women. Dietary turkey meat, the benefits and harms of which are well studied, will help people suffering from insomnia, improve stress. It is very useful to eat turkey dishes for everyone who regularly experiences physical activity.

How much energy does turkey meat contain? calories

If we talk about the product as a whole, then the calorie content of turkey meat is 276 kcal per 100 g. However, the calorie content of different parts of the carcass varies. Also, the calorie content depends on the method of cooking the bird. For example:

Poultry breast contains 120 kcal per 100 g, fillet contains 113 kcal per 100 g.

According to the method of preparation: fried poultry - 280 kcal per 100 g, boiled meat - 195 kcal per 100 g, stew - 110 kcal per 100 g.

Who is dangerous turkey meat? Harm, contraindications

It should be noted that this dietary, very useful product has almost no contraindications. It can be harmful to health, if only the meat is stale or of poor quality. Therefore, choose a bird carefully, do not chase cheapness.

But, in addition, you should not get carried away with dishes from it for people suffering from gout, kidney diseases. Here the turkey can be harmful, due to the high protein content. In the presence of hypertension, it is also better to limit its use, or do not add salt during cooking.

Choosing a quality product

If you decide to cook tasty dish from this bird, decide which product you need. For example, for everyday nutrition, making soup, or stewing, you can purchase a frozen carcass, and then chop it into portioned pieces.

If you would like to arrange festive dinner, bake a bird in the oven, it is better to buy a fresh carcass on the market. The most delicious, healthy is the fresh meat of homemade turkey.

When choosing a carcass, choose a more well-fed bird with fleshy, thick legs, a dense breast. The skin of a high-quality, fresh carcass should be slightly moist, have a slight yellowish tint, and there should be no spots on it.

To determine the freshness of the product, press on the carcass with your finger. If the hole formed by pressing is restored immediately, the carcass is fresh and of high quality. If the hole remains unrepaired, then you should not buy it. Well, I will tell you about how to cook a turkey deliciously next time. Be healthy!

Turkey meat is used in cooking in many countries of the world. It is a dietary product with a rich chemical composition and high palatability. It can be prepared in various ways: boil, fry, stew, bake. What is the use of this wonderful thing for a person and how to cook it correctly, we will tell in this article.

What does turkey meat contain

The calorie content of 100 grams of the product is 189 kcal. The same amount of turkey meat has the following nutritional value:

• water (63.52 g);
• carbohydrates (0.06 g);
• fats (7.39 g);
• easily digestible protein (28.55 g);
• ash (18 g).

This protein content allows us to talk about turkey meat as the most suitable for dietary and baby food.

The most high-calorie and containing the most fat are the legs (11 g of fat per 100 g of product) and the skin of the bird. They store cholesterol and other substances that are not very useful for the body. The least calorie breast - it contains 0.84 g of fat per 100 g of product. A complete protein provides a person necessary set fat-soluble vitamins and a set of amino acids better than cheese.

The rich vitamin composition is represented by:

• fat-soluble vitamins A, D, E;
• water-soluble vitamins B1, B2, B3 (PP), B4, B5, B6, B9 and B12.

These vitamins are great positive effect on the human body:

1. In the body, vitamin A plays a role associated with the processes of reproduction and growth, support for immunity, vision function and restoration of epithelial tissues.
2. Calciferol (vitamin D) has anti-rachitic properties. Calciferols are involved in calcium metabolism in the body: they contribute to the absorption of calcium from the digestive tract and its accumulation in bone tissue.
3. Vitamin E is a natural antioxidant involved in the biosynthesis of proteins and the most important processes of cellular metabolism.
4. B vitamins are involved in all major processes of the body: they affect metabolism, participate in neuro-reflex regulation.

In addition to proteins, fats, carbohydrates and vitamins, elements play an important role in the human body. To date, more than 70 different macro- and microelements have been found in body tissues. Of these, about 36% are present in the turkey.

Minerals in meat contain (per 100 g of product):

• calcium - 14 mg;
• iron - 1.1 mg;
• magnesium - 30 mg;
• phosphorus - 223 mg;
• potassium - 239 mg;
• sodium - 103 mg;
• zinc - 2.5 mg;
• copper - 0.1 mg;
• manganese - 0.6 mg;
• selenium - 29.8 mcg.

Turkey is useful for people of all ages precisely because of its rich composition. For children, it provides the intake of all the substances necessary for active growth, for adults and mature people it allows you to establish a balanced diet, and at a later age it makes up for what is missing for full-fledged work body elements.

Did you know? The DNA of the turkey is identical to that of Triceratops, a herbivorous dinosaur that lived 65 million years ago.

Taste qualities

The taste of the carcass is determined by what the bird was fed. Therefore, many people prefer to buy carcasses from farmers rather than in stores. The broth or soup with such meat is very fragrant, causes appetite, increases energy levels and invigorates.
The taste preferences of each person are individual, but turkey is considered to be more delicacy and delicious meat than chicken, beef or pork.

Benefits of turkey meat

The set of macro- and microelements, as well as vitamins that make up the composition, creates a number of unique properties:

• accelerates intracellular processes and metabolism in the body;
• prevents the risk of anemia;
• positively affects the work of the myocardium and circulatory system;
• normalizes pressure;
• replenishes the amount of calcium in the body and forms the skeletal system;
• protein, as a source of natural protein, helps in the development of muscle mass.

Turkey meat is part of the dietary and medical nutrition for those who recovering from an illness. It has a positive effect on the work of the stomach.
Turkey-based broth replenishes strength, saturates the body with useful substances, and strengthens the immune system. Often used as a means of preventing and treating respiratory viral diseases, influenza, tonsillitis. most delicious and healthy broth it turns out if you add roots (,) and herbs to it. After taking the broth, the well-being of a person improves significantly.

Did you know? The biological role of microelements in the life of the body began to be studied only in the first half of the 20th century. The first trace element, the lack of which in the body was noticed, was iodine.

For adults

All substances that enter the body of an adult have regulatory, restorative or supportive functions. The number of functions is determined by a set of macro- and microelements, their interaction with each other. Turkey meat saturates the body with energy, gives energy and provides a good psycho-emotional state. Regular use it in food strengthens the immune system, protects the body from the influence of stress factors, provides good quality sleep.
calcium and phosphorus strengthen the bone apparatus, prevent the development of stagnant processes in bone tissue and other pathologies. Selenium present in meat maintains the balance of hormones and improves the functioning of the endocrine system of the body. It has a positive effect on the functioning of the cardiovascular system, removes cholesterol plaques, and prevents atherosclerosis and other vascular diseases. Turkey can be eaten by diabetics due to its low glycemic index.

Potassium necessary for intracellular processes. Potassium compounds contribute to the removal of excess fluid from the body. Violations of potassium metabolism lead to dystrophy, diseases of the kidneys and the cardiovascular system. Sodium is also essential for intracellular metabolism. It affects the state of short-term memory, the muscular system and intestinal activity.

Important! Children (up to 1.4 g per day), pregnant women (up to 1.5 g per day) and nursing mothers (up to 1.8 g per day) need an increased amount of calcium.

For kids

Turkey is a very useful product for children because it hypoallergenic and high nutritional value for a growing organism. The benefit lies in the supply of protein, which will be used by the body for the development of the muscular system and potassium to strengthen the skeleton and prevent diseases of the musculoskeletal system. Turkey can be introduced into the diet from 8 months of age as the first meat supplement. Turkey is included in baby food at least 2 times a week.

The benefit for children also lies in its ability to strengthen the immune system and promote the growth of the body. Ideal for gaining muscle mass meat protein. With a lack of protein, the body feels sluggish, chronic fatigue syndrome appears. Turkey helps prevent anemia, increase vigor and physical activity. Strengthening the skeleton with potassium and fluorine is also necessary for the child's body.

For athletes

For people with intense physical activity and athletes, turkey meat is a possible source of energy and protein recovery. Turkey contains about 30% of easily digestible protein, a small amount of cholesterol, an indispensable set of vitamins and minerals, which makes it the main type of meat in sports nutrition. Due to the content of various proteins, it allows you to quickly gain muscle mass. The rich vitamin and mineral complex makes the turkey the best choice meat on the athlete's menu.
Turkey provides:

• rapid recovery of the body after heavy physical exertion;
• strengthening the skeleton;
• increased endurance;
• burst of energy.

Important! Turkey can provide protein for athletes who cannot use protein due to lactose intolerance (protein is synthesized from it).

Is it possible to eat

The main advantages of meat - low calorie and high nutritional value. Hypoallergenic dietary meat can be eaten by all categories of adults and children, including athletes, losing weight, women during pregnancy and lactation.

During pregnancy and lactation

Useful for the diet of pregnant women primarily as a source of iron and protein. Turkey favorably affects the functioning of the gastrointestinal tract, normalizes digestive processes, stabilizes metabolism, and speeds up metabolism. The set of vitamins of group B in 100 g of the product is 60% of the daily requirement of vitamins of this group for a pregnant woman.
contained in it folic acid ensures the correct formation of the nervous system of the fetus, and also has a beneficial effect on the psycho-emotional state of the woman herself. The recommended amount in the diet of a pregnant woman is 100-150 grams per day.

As a source of magnesium, it supports not only the nervous system, but also the work of the genitourinary system of a pregnant woman.

Important! Turkey is an ideal product for a woman during lactation. This is especially important in the first month of a baby's life. Cow's milk is excluded from the woman's diet during this period in order to avoid allergic reactions in the baby to its presence in the mother's diet.

When losing weight

A well-designed diet necessarily includes animal protein. Some amino acids needed by the body are found only in meat and are not synthesized artificially. Turkey belongs to light types of meat, so it is great for diet food.

When cooking, you can easily control its calories:

• removed the skin - the calorie content decreased by 1/3;
• used the breast - the calorie content decreased even more.

At the same time, the food does not lose its taste. With a low calorie content, turkey is a source of beneficial vitamins and minerals. The nicotinic acid contained in it controls the cholesterol content in the blood and promotes the breakdown of existing cholesterol plaques, and also prevents the formation of new ones. For losing weight, it is important that this meat has no carbohydrates and a very low fat content.

Application in cooking

Meat is very popular not only because of its great benefits, but also because of its taste. You can cook the product in various ways: fry, stew, steam, bake, boil. It goes well with any side dish: vegetables, pasta or cereals. The exceptional nutritional value allows it to be used in baby food and diet for those who are undergoing a period of rehabilitation after an illness.
Can be used as ingredient meat salads, fillings for pies, bases for broth and in the form of sausages, sausages, cutlets etc. Turkey served with white wine. It goes well with creamy sauces.

What is cooked in different countries of the world

Any country has its own culinary traditions, including the preparation of turkey dishes.

Roast turkey is prepared for Christmas in many English-speaking countries. The English serve it at Christmas with vegetable side dish. In the USA - stuffed.
Turkey is Thanksgiving's Main Dish Also in America, this bird is the main decoration of the Thanksgiving table. Canadians serve poultry to the table with cranberry sauce.

How much to cook

Before boiling the meat, it is cut into portions along the fibers. After that, the product is poured with boiling water to preserve its juiciness during further cooking. When processing, the skin is removed.

Different parts of the carcass are not boiled in the same way:

• fillet - 30 minutes;
• legs - 60 min.

If the turkey is sliced big chunks, then you need to cook them longer (about an hour). If during the cooking process you add 1 small carrot, 1 onion and spices to the water, the boiled meat will have a brighter and richer taste.
Boiling fillets for baby food has a number of features: after boiling the first broth for 10 minutes, it is drained and cooking continues, filling the meat with a new portion of water. This procedure will help get rid of excess fat and harmful substances.

What is combined with

In cooking, turkey is combined with almost any food. The reason for this is its taste neutrality. When boiling meat, they often add to it,.
For frying, a classic set of spices is used: onion, garlic, pepper. When baking, you can use (in addition to onions, garlic and peppers), paprika,.

cooking secrets

There are secrets to cooking different types of meat.

Marinating and baking:

1. Time spent in the marinade - 2 days. After marinating, the turkey is washed so that marinade particles do not spoil the skin during roasting.
2. Before baking, the legs and wings are foiled to prevent burning.
3. Start right before baking.
4. In the oven, the turkey is cooked at a temperature of +180 degrees.

Boiling:

1. Before boiling, it is necessary to pour over the product with boiling water (this will make it juicier).
2. Boil the bird along with roots and spices - this will add taste and aroma.

Frying:

1. Boiled pieces for salad are lightly fried.
2. The fillet pieces are fried on all sides for 5-10 minutes. The legs are fried on each side for 15 minutes. In order for the fillet to be juicier, after frying it can be stewed for 10 minutes in a small amount of broth or marinade.

How to choose turkey meat when buying

The most delicious meat is from a young turkey (3-4 months). Her weight at this age is from 5 to 10 kg. In a freshly slaughtered bird, the meat is elastic and dense, the skin is smooth, light, not slippery. A carcass weighing more than 20 kg can be harsh, such a bird can be very old. Its meat will remain tough even after several hours of cooking.

If you buy a product in a supermarket, then be sure to pay attention to the expiration date on the package and the resistance of meat to deformation. If you press a fresh carcass with your finger, then the place of pressing will straighten. To the touch, such meat will be elastic. But on the one that was frozen and thawed several times, a dent from the finger will remain. You can eat such a product, but the taste and benefits will be very doubtful.

How to store at home

The purchased carcass must be stored in the freezer.

Many modern people strive to lead a healthy lifestyle. This is due to various factors, in particular, our ecology. Proper nutrition, sports, good rest and good mood- these are the four main components of health. Unfortunately, more and more often in the 21st century we are faced with food products that are produced by unscrupulous manufacturers. In this regard, one has to look for an alternative and choose only high-quality and healthy foods. If you have not decided to join the ranks of vegetarians, then maybe now you are already choosing tasty and healthy meat. Recently, many people have begun to give preference to poultry meat, in particular, turkey. Let's talk about what turkey meat hides in itself - benefit or harm.

Turkey meat: benefits and harms

Turkey is traditionally cooked in Western countries. American Thanksgiving is not complete without this dish. Turkey is considered the most low-calorie and easily digestible poultry meat. It contains many useful fortified elements and amino acids. That is why turkey is often used for various chronic diseases that require dietary nutrition, as well as for weight loss.

Product calorie content

Buying a turkey today is easy at any grocery store. You can buy a carcass or separate parts of this bird: flesh, wings, drumstick, thighs. Many housewives love to cook turkey offal: heart, liver, navels. Despite the fact that turkey meat is considered a low-calorie and dietary product, individual parts of the bird still have different nutritional values. Choose only the meat that suits your type of food. If you are on a diet, then sample menu It is better to coordinate with a nutritionist.

The meat is considered the lowest calorie part of a turkey. If you peel the skin, which contains a sufficient amount of fat, then there are only 84 Kcal per 100 g of fresh turkey fillet. If you cut the pulp from other parts of the bird, then its calorie content increases to 130 Kcal.

The calorie content of turkey wings is about 200 kcal. This is due to the fact that under the skin and directly in it contains fats and carbohydrates, as well as empty calories. Unfortunately, it is not possible to remove the skin from the wings, but you can reduce the fat content by steaming turkey wings.

Turkey thighs have a calorie content of approximately 145 kcal per 100 g of product. Of course, after heat treatment calorie content becomes less, because in the process of cooking, frying and stewing, part of the fat goes away. If you adhere to a strict dietary diet, it is best to eat boiled or stewed turkey fillet. At the same time, try not to season the finished poultry meat with sauces, and also do not use other animal fats during the heat treatment process.

What are the benefits of turkey meat?

To appreciate all the benefits of turkey for our body, you need to know what fortified elements are contained in the meat of this bird. Unfortunately, in our country, the turkey is not very widespread. We choose chicken and goose, and then only turkey. Very in vain, because turkey protein is absorbed by our body almost completely, or to be more precise, by 95%.

So, let's see what useful components are contained in the turkey:

• unsaturated acids, in particular, omega-3: 100 g of cooked turkey meat can satisfy the body's daily need for this trace element;
• phosphorus;
• vitamins of groups A, B and K;
• calcium;
• magnesium.

These are the main components that are found in turkey and have a beneficial effect on our body. Turkey is recommended to be eaten by people who want to get rid of excess weight, as well as with the development of atherosclerosis. The meat of this bird practically does not contain harmful cholesterol.

To cleanse and strengthen the vascular walls, as well as to improve the functioning of the heart muscle, middle-aged and elderly people should definitely eat turkey, as it is rich in potassium. Also, turkey meat has a good effect on the formation of bone tissue, due to the saturation of the body with phosphorus and calcium.

Turkey has another useful property - this meat is absolutely hypoallergenic. It can be eaten by young children and during pregnancy.

To whom is it harmful?

Turkey meat has practically no contraindications for use, because its beneficial properties are simply impossible to count. However, nutritionists and gastroenterologists advise to still be careful in eating such meat. Firstly, turkey meat contains a large amount of sodium, so you do not need to add a lot of salt to the bird during cooking. This is especially true for people suffering from hypertension.