Turkey meat is used in cooking in many countries of the world. It is a dietary product with a rich chemical composition and high taste. It can be cooked in various ways: boil, fry, simmer, bake. What is the benefit of this wonderful meat for humans and how to cook it, and we will tell in this article.
What contains turkey meat
The caloric value of 100 grams of 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);
- lightly absorbed protein (28.55 g);
- ash (18 g).
This protein content makes it possible to speak of 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 contain 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 full-fledged protein provides a person with the necessary set of fat-soluble vitamins and a set of amino acids better than cheese.
Rich vitamin composition is presented:
- fat-soluble vitamins A, D, E;
- water-soluble vitamins B1, B2, B3 (PP), B4, B5, B6, B9 and B12.
We recommend reading about the composition, benefits and cooking meat duck, goose, guinea fowl, rabbit, sheep.
These vitamins are great positive effect on the human body:
- In the body, vitamin A plays a role associated with the processes of reproduction and growth, support of immunity, vision and restoration of epithelial tissues.
- Calciferol (vitamin D) has anti-rachitic properties. Calciferols are involved in calcium metabolism in the body: they promote the absorption of calcium from the digestive tract and its accumulation in the bone tissue.
- Vitamin E is a natural antioxidant, is involved in the biosynthesis of proteins and the most important processes of cellular metabolism.
- B vitamins are involved in all the basic processes of the body: they affect the metabolism, participate in the neuro-reflex regulation.
In addition to proteins, fats, carbohydrates and vitamins, elements play a large 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 turkey.
Read also about the properties and use of poultry products: eggs (chicken, duck, goose, roach) and fat (duck, goose).
Of the minerals in meat are (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 different ages precisely because of its rich composition. It provides children with all the substances necessary for active growth, allows adults and mature people to establish a balanced diet, and at a later age fills in the missing elements for the body to work.
Did you know? The turkey’s DNA 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 fed the bird. Therefore, many people prefer to buy carcasses from farmers, and not in stores. Broth or soup with such meat is very fragrant, causes appetite, increases energy levels and invigorates. 
Taste preferences of each person are individual, but turkey is considered to be more delicious and tasty meat than chicken, beef or pork.
What is useful turkey meat
A set of macro and microelements, as well as vitamins, that are part of it creates a number of unique properties:
- accelerates intracellular processes and body metabolism;
- prevents the risk of anemia;
- positive effect on the work of the myocardium and circulatory system;
- normalizes pressure;
- replenishes the amount of calcium in the body and forms the bone system;
- protein, as a source of natural protein, helps in the development of muscle mass.
Turkey meat is part of the diet, as well as therapeutic nutrition for those who recovering from an illness. Positive effect on the work of the stomach. 
Turkey-based broth replenishes strength, saturates the body with useful substances, strengthens the immune system. Often used as a means of preventing and treating respiratory viral diseases, influenza, tonsillitis. The most delicious and healthy broth is obtained by adding roots (carrots, celery) and herbs to it. After taking the broth significantly improves human well-being.
Did you know? The biological role of microelements in the vital activity of the organism began to be studied only in the first half of the 20th century. The first trace element, the lack of which in the body noticed, was iodine.
For adults
All substances that enter the body of an adult have regulatory, regenerating or supporting functions. The number of functions is due to a set of macro-and microelements, their interaction with each other. Turkey meat nourishes the body with energy, gives energy and provides a good psycho-emotional state. Regular consumption of it strengthens the immune system, protects the body from the effects of stressors, ensures good quality of sleep. 
Calcium and Phosphorus strengthen the bone apparatus, prevent the development of stagnant processes in bone tissue and other pathologies. Selenium, present in meat, supports the balance of hormones and improves the functioning of the endocrine system of the body. A positive effect on the work of the cardiovascular system, removes cholesterol plaques, carries out prevention of 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. Disorders of potassium metabolism lead to dystrophy, diseases of the kidneys and the cardiovascular system. Sodium is also required for intracellular metabolism. It affects the state of short-term memory, muscular system and intestinal activity.
Important! Children need an increased amount of calcium (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).
For kids
Turkey is a very useful product for children because it hypoallergenic and has high nutritional value for a growing body. The benefits are in the supply of protein, which will be used by the body to develop the muscular system and potassium to strengthen the skeleton and prevent diseases of the musculoskeletal system. Turkey can be introduced into the diet from the age of 8 months as the first meat supplement. In baby food turkey include at least 2 times a week.
Vegetables such as broccoli, cauliflower and Brussels sprouts, pumpkin, zucchini, potatoes can be used in baby foods.
Benefit for children also consists in its ability to strengthen the immune system and promote the growth of the body. For a set of muscle mass is ideal protein contained in meat. With a lack of protein, the body feels sluggish, and chronic fatigue syndrome appears. Turkey contributes to the prevention of anemia, improves vitality and physical activity. Strengthening the skeleton with potassium and fluoride is also necessary for the child's body.
For athletes
For people with intense physical exertion 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 irreplaceable set of vitamins and minerals, which makes it the main type of meat in sports nutrition. Due to the content of various proteins, allows you to quickly gain muscle mass. Rich vitamin and mineral complex makes the turkey the best choice of meat in the menu of the athlete. 
Turkey provides:
- rapid recovery of the body after heavy exercise;
- strengthening the skeleton;
- increase endurance;
- burst of energy.
Important! Turkey can provide protein for athletes who cannot use protein because of lactose intolerance (protein is synthesized from it).
Can i eat
The main advantages of meat are 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. iron and protein. Turkey has a positive effect on the gastrointestinal tract, normalizes digestive processes, stabilizes metabolism, and speeds up metabolism. The set of vitamins of group B per 100 g of the product is 60% of the daily value of vitamins of this group for a pregnant woman. 
Contained in it folic acid ensures the proper 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 100-150 grams per day.
As a source of magnesium, it supports not only the nervous system, but also the work of the urinary system of a pregnant woman.
Important! Turkey is the ideal product for women during lactation. This is especially important in the first month of a baby’s life. Cow milk is excluded from the diet of a woman during this period in order to avoid allergic reactions in the baby to its presence in the mother's diet.
When losing weight
Properly composed diet necessarily includes animal protein. Some of the amino acids the body needs are only found in meat and are not synthesized artificially. Turkey is a light meat type, so it is great for diet food.
When cooking, you can easily control her calorie:
- removed skin - calorie content decreased by 1/3;
- used breast - calories decreased even more.
At the same time the food does not lose its taste. With its low calorie content, turkey is a source of beneficial vitamins and minerals. The nicotinic acid contained in it controls blood cholesterol and promotes the breakdown of existing cholesterol plaques, and also prevents the formation of new ones. For losing weight it is important that in this meat there are no carbohydrates and a very low fat content.
Cooking Application
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. Exceptional nutritional value allows you to use it in baby food and diet for those who undergo a period of rehabilitation after an illness. 
Can be used as ingredient of meat salads, stuffings for pies, bases for broth and in the form of sausages, sausages, cutlets etc. Turkey served with white wine. Creamy sauces work well for her.
Did you know? Turkeys are the second largest fowl after ostriches. The weight of the male reaches 35 kg.
What is cooked in different countries of the world?
Any country has its own culinary traditions, including in the preparation of turkey dishes.
Baked turkey for Christmas is cooked in many English-speaking countries. The British serve her for Christmas with a vegetable garnish. In the US - stuffed with apples. 
Turkey is the main dish of Thanksgiving. Also in America, this bird is the main decoration of the table for Thanksgiving. Canadians serve poultry to the table with cranberry sauce.
Learn what cranberries are good for and how to cook cranberry sauce for poultry.
How much to cook
Before you boil the meat - it is cut into portions, along the fibers. After that, the product is boiled over to keep it juiciness during further cooking. When processing the peel is removed.
Different parts of the carcass boil not the same:
- fillet - 30 minutes;
- feet - 60 min.
If the turkey is cut into large pieces, then they need to cook longer (about an hour). If during the cooking process you add 1 small carrot, 1 onion and spices to the water, then the boiled meat will have a brighter and richer taste. 
Boiling fillet for baby food has a number of features: after boiling the first broth for 10 minutes, it is drained and continued cooking, filling the meat with a new portion of water. This procedure will help get rid of excess fat and harmful substances.
Did you know? Geese are considered the most ancient domesticated bird. The turkey was domesticated by the Maya Indians about 2 thousand years ago.
What is combined
In cooking, turkey is combined with almost any food. The reason for this is its taste neutrality. When boiling meat, onions, carrots, garlic, pepper, bay leaf, and celery are often added 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 pepper) coriander, paprika, cumin, ginger, cardamom, anise.
Turkey meat is also combined with such ingredients as thyme, rosemary, marjoram, basil, oregano, zira, dill, parsley, tomatoes (cherry tomatoes), red onion, leek, sweet pepper, peas, honey, lemon.
Cooking secrets
In the preparation of different types of meat has its own secrets.
Marinating and baking:
- The time spent in the marinade - 2 days. After marinating the turkey is washed so that the marinade particles do not spoil the skin when baking.
- Before baking, the legs and wings are foiled to prevent burning.
- Start immediately before baking.
- In the oven, the turkey is cooked at a temperature of +180 degrees.
Boiling:
- Before boiling it is necessary to pour over the product with boiling water (this will make it juicier).
- Boil the bird along with the roots and spices - it will add flavor and aroma.
Frying:
- Boiled pieces for salad lightly browned.
- Fillet pieces are fried on all sides for 5-10 minutes. The legs are fried on each side for 15 minutes. In order to make the fillet juicier, after frying it can be boiled for 10 minutes in a small amount of broth or marinade.
How to choose turkey meat when buying
The most tasty meat in young turkey (3-4 months). Her weight at this age ranges from 5 to 10 kg. In freshly-beaten poultry meat is firm and dense, the skin is smooth, light, not slippery. A carcass more than 20 kg in weight can be harsh, such a bird can be very old. Her meat will remain tough even after a few hours of cooking.
See also: how much the turkey and adult turkey weigh.
If you buy a product in a supermarket, be sure to pay attention to the shelf life on the packaging 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, the dent from the finger will remain several times. Eating such a product in food is possible, but the taste and benefits will be very doubtful.
Did you know? In the XIX century, even domesticated hunting species of birds: pheasant, partridge, were domesticated by humans.
How to store at home
Purchased carcass must be stored in the freezer. 
There are a number of rules on how to handle meat:
- The brought carcass should be washed and wiped dry outside and inside, wrap in foil and only after that fold into the freezer. If you are not going to cook the whole carcass, then before putting it in the freezer, it is better to cut it into portions, then pack it in foil and send it in the freezer.
- The meat removed from the freezer should be thawed at room temperature for at least 1 hour. If you process frozen fillets with hot steam or water, then when preparing the dish it will turn out to be tough.
- Defrosting the carcass using kitchen appliances, set the defrosting mode, not heating. This mode will better preserve the taste and vitamins of groups B and C, which are destroyed under the influence of high temperatures.
Who can harm
Turkey belongs to the diet and hypoallergenic types of meat, so she has no contraindications. Problems may arise if the purchased carcass was of poor quality, expired. Care should be taken to treat people with kidney problems due to the protein in meat. For hypertensive patients it is not recommended to heavily salt the meat.
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If you have long wanted to diversify the diet, then start cooking this healthy, tender and low-calorie meat. Its regular use will strengthen the immune system and improve the overall condition of the body. And the excellent dishes from this bird will appeal to all family members and guests of your home.
