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Roast turkey

Both fresh and frozen turkeys are used for cooking; as with most foods, fresh turkeys are generally preferred, although they cost more. Around holiday seasons, high demand for fresh turkeys often makes them difficult to purchase without ordering in advance. For the frozen variety, the large size of the turkeys typically used for consumption makes defrosting them a major endeavor: a typically sized turkey will take several days to properly defrost.

Turkeys are usually baked or roasted in an oven for several hours, often while the cook prepares the remainder of the meal. Sometimes, a turkey is brined before roasting to enhance flavor and moisture content. This is necessary because the dark meat requires a higher temperature to denature all of the myoglobin pigment than the white meat (which is very low in myoglobin), so that fully cooking the dark meat tends to dry out the breast. Brining makes it possible to fully cook the dark meat without drying the breast meat. Turkeys are sometimes decorated with turkey frills prior to serving.

In some areas, particularly the American South, turkeys may also be deep fried in hot oil (often peanut oil) for 30 to 45 minutes by using a turkey fryer. Deep frying turkey has become something of a fad, with hazardous consequences for those unprepared to safely handle the large quantities of hot oil required.[34]

Nutritional value

White turkey meat is often considered healthier than dark meat because of its lower fat content, but the nutritional differences are small. Although turkey is reputed to cause sleepiness, holiday dinners are commonly large meals served with carbohydrates, fats, and alcohol in a relaxed atmosphere, all of which are bigger contributors to post-meal sleepiness than the tryptophan in turkey.[35][36]

Turkey litter for fuel

Although most commonly used as fertilizer, turkey litter (droppings mixed with bedding material, usually wood chips) is used as a fuel source in electric power plants. One such plant in western Minnesota provides 55 megawatts of power using 500,000 tons of litter per year. The plant began operating in 2007.[37]

See also

Footnotes

  1. ^ "UF researchers discover earliest use of Mexican turkeys by ancient Maya". EurekAlert!. August 8, 2012.chicken with the head, feet, and feathers removed. Frozen whole turkeys remain popular. Sliced turkey is frequently used as a sandwich meat or served as cold cuts; in some cases, where recipes call for chicken, turkey can be used as a substitute. Additionally, ground turkey is frequently marketed as a healthy ground beef substitute. Without careful preparation, cooked turkey may end up less moist than other poultry meats, such as chicken or duck. The breast of the turkey can be dipped in breadcrumbs as an alternative to chicken nuggets.

    Wild turkeys, while technically the same species as domestic turkeys, have a very different taste from farm-raised turkeys. In contrast to domestic turkeys, almost all wild turkey meat is "dark" (even the breast) and more intensely flavored. The flavor can also vary seasonally with changes in available forage, often leaving wild turkey meat with a gamier flavor in late summer due to the greater number of insects in its diet over the preceding months. Wild turkey that has fed predominantly on grass and grain has a milder flavor. Older heritage breeds also differ in flavor.

    Unlike chicken, duck, and quail eggs, turkey eggs are not commonly sold as food due to the high demand for whole turkeys and the lower output of turkey eggs as compared with other fowl. The value of a single turkey egg is estimated to be about US$3.50 on the open market, substantially more than a single carton of one dozen chicken eggs.[32][33]

    Both fresh and frozen turkeys are used for cooking; as with most foods, fresh turkeys are generally preferred, although they cost more. Around holiday seasons, high demand for fresh turkeys often makes them difficult to purchase without ordering in advance. For the frozen variety, the large size of the turkeys typically used for consumption makes defrosting them a major endeavor: a typically sized turkey will take several days to properly defrost.

    Turkeys are usually baked or roasted in an oven for several hours, often while the cook prepares the remainder of the meal. Sometimes, a turkey is brined before roasting to enhance flavor and moisture content. This is necessary because the dark meat requires a higher temperature to denature all of the myoglobin pigment than the white meat (which is very low in myoglobin), so that fully cooking the dark meat tends to dry out the breast. Brining makes it possible to fully cook the dark meat without drying the breast meat. Turkeys are sometimes decorated with turkey frills prior to serving.

    In some areas, particularly the American South, turkeys may also be deep fried in hot oil (often peanut oil) for 30 to 45 minutes by using a turkey fryer. Deep frying turkey has become something of a fad, with hazardous consequences for those unprepared to safely handle the large quantities of hot oil required.[34]

    Nutritional value

    White turkey meat is often considered healthier than dark meat because of its lower fat content, but the nutritional differences are small. Although turkey is reputed to cause sleepiness, holiday dinners are commonly large meals served with carbohydrates, fats, and alcohol in a relaxed atmosphere, all of which are bigger contributors to post-meal sleepiness than the tryptophan in turkey.baked or roasted in an oven for several hours, often while the cook prepares the remainder of the meal. Sometimes, a turkey is brined before roasting to enhance flavor and moisture content. This is necessary because the dark meat requires a higher temperature to denature all of the myoglobin pigment than the white meat (which is very low in myoglobin), so that fully cooking the dark meat tends to dry out the breast. Brining makes it possible to fully cook the dark meat without drying the breast meat. Turkeys are sometimes decorated with turkey frills prior to serving.

    In some areas, particularly the American South, turkeys may also be deep fried in hot oil (often peanut oil) for 30 to 45 minutes by using a turkey fryer. Deep frying turkey has become something of a fad, with hazardous consequences for those unprepared to safely handle the large quantities of hot oil required.[34]

    White turkey meat is often considered healthier than dark meat because of its lower fat content, but the nutritional differences are small. Although turkey is reputed to cause sleepiness, holiday dinners are commonly large meals served with carbohydrates, fats, and alcohol in a relaxed atmosphere, all of which are bigger contributors to post-meal sleepiness than the tryptophan in turkey.[35][36]

    Turkey litter for fuel