John Myers
The turkey or turkey (Meleagris), New German for turkey chicken, belong to the genus of pheasants. They are valued for their extremely low-fat meat.
Origin
Even the Aztecs began to tame wild fowl and use them to enrich their diet. In the United States, turkey quickly became the most popular roast, and it still finds its way into the ovens today, especially on Thanksgiving Day.
Season/purchase
The turkey is available fresh, frozen or processed all year round.
Taste
The white flesh of the turkey is juicy but relatively tasteless.
Use
The meat is mainly offered fresh as fillet, sliced or smoked. It is well suited for roasting, baking, but also for grilling. For example, prepare a delicious rolled turkey with the tender meat. As part of a conscious diet or diet, for example, it is often used as an accompaniment to fresh salad.
Storage/shelf life
Poultry meat is generally very delicate and prone to spoilage. Therefore, proper storage is crucial. If possible, fresh turkey meat should be processed on the day of purchase. In the case of chilled turkeys, care must be taken to ensure an uninterrupted cold chain.
Nutritional value/active ingredients
Turkeys belong to poultry. The meat is well tolerated. In addition to valuable protein, turkey meat provides mono and polyunsaturated fatty acids, plenty of niacin, pantothenic acid, vitamin B6, phosphorus, and zinc. 100 g turkey contains around 189 kilocalories or 791 kilojoules, around 27 g protein, and 8 g fat. Niacin contributes to the normal functioning of the nervous system, pantothenic acid reduces tiredness and fatigue, vitamin B6, like phosphorus, ensures normal energy metabolism and zinc is responsible for maintaining normal skin.
