Why Turkey Meat Is The Ultimate Healthy Poultry?

comments (0) November 25th, 2014

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Ethan_Wilkins Ethan_Wilkins, member
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Do you often happen grab a bite of turkey? The right answer should be yes. Turkey meat is extremely beneficial for your health and figure and it is quite appropriate for the actively involved with fitness.

The turkey was "born" in the United States and Mexico and with time it turns into an irreplaceable part of the American traditions. It is not only a must-see item on the menu of Thanksgiving, but it is also an important symbol of America. It was spread out in Europe by Christopher Columbus and since the 16th century has been bred as a domestic bird in France, Britain, Italy and other European countries. At the beginning, the turkey is present only at the royal tables, but, later on it reaches to the rest of the society. Today the biggest consumers of turkey on a world scale are USA, Canada, United Kingdom, Italy, France, Israel and the Netherlands.

Nutrient Content Of The Turkey Meat

Turkey is a rich source of vitamins from the B group, the minerals iron, zinc (beneficial to the immune system), phosphorus and selenium (a powerful antioxidant), proteins and very low percentage of fats. Turkey falls under the same category together with eggs and fish in the food pyramid. Around 70% of the meat is white and 30% is black (not red).

Nutritional value in 100 gr of turkey meat: 136 Kcal, 25 gr protein, 3 gr unsaturated fats and 0 gr carbohydrates.

Turkey Meat – Health Benefits

It is rich in vitamin B, which lowers the risk of heart disease. Vitamin B3 protects from cancer and regulates the levels of blood sugar, whereas vitamin B6 stimulates the energy production.

Turkey is an excellent source of selenium, which is a powerful antioxidant with a strong anti-inflamatory and anty-cancerogenic action.

Turkey and its place in your healthy diet

Turkey has the lowest percentage of fats from all meats, especially if consumed without the skin, boiled or roasted. Smoked turkey is not very dietetic due to the treatment technology. White meat has fewer calories, but the difference between it and the black turkey met is just 10 kcal. Turkey is easily digestible and it's quite appropriate for people, actively involved with fitness.

How To Choose a Turkey?

Choose a solid looking one with an oval shaped, elastic when touched and white-coloured. The frozen turkey shouldn't have any ice remains in the package, because that could mean it was refrigerated twice.

A Mouthwatering Recipe Idea

Colder months are already here, bringing us new possibilities in seasonal cooking. Be it during the autumn or the winter, turkey is always welcome on the table. Let's check in details one of the most delicious ways to cook a whole turkey – with chestnut stuffing.

Turkey With Chestnut Stuffing


For the stuffing:


  • 150 ml of Madeira or white wine
  • 20 gr dried chestnut mushrooms
  • 2 onions
  • 25 gr butter + a little bit more
  • 15 gr thyme
  • 15 gr parsley
  • 900 gr sausages (with minced meat)
  • 200 gr whole boiled chestnuts
  • 1 lemon zest
  • 85 gr crumbled bread
  • 10 slices of pancetta


For the turkey:


  • 1 onion, cut in quarters
  • 4 kg turkey
  • 85 gr soft butter
  • 10 slices of pancetta
  • 1 whole nutmeg



  1. First of all, prepare the stuffing. Pour the Madeira (or the white wine) in a bowl and soak the dried mushrooms. Fry the onion in the butter for 10 minutes until golden. After it gets cold, mix it with the thyme leaves and the mushrooms together with the liquid they've been soaking in. afterwards add all the rest of the ingredients, leaving 8 chestnuts and the bacon. Season with salt and pepper.
  2. Cover with bacon an oiled rectangular baking dish, with a volume of 500 gr. Place half of the stuffing in the dish and fold the ends of the bacon on top. Set firmly with toothpicks. The separated 8 chestnuts go where the ends of the bacon meet. This way, the garnish can be preserved for 2 days in a fridge or you can freeze it for a month.
  3. Get on the turkey. From the previous night, put the onion, the lemon and the thyme in the hollow space between the legs. Stuff the turkey from the neck with the rest of the stuffing. Set firmly the skin around the neck with skewers and tie together the drumsticks. Weigh the turkey. Count how much time you need to roast it, by adding 40 minutes in every kilo plus another 20 minutes on top of all. For example, if the turkey weighs 4 kilos, it needs to be roasted for 180 minutes.
  4. Cover a large baking dish with an even larger piece of aluminium foil (it has to be enough for the whole meat), place the turkey on top and grease the breasts with butter. Grate half of the nutmeg on top and season well with salt and pepper. Lay the pancetta slices and pour the wine on top. Leave it overnight in the fridge.
  5. Make sure you will cook in a clean oven. This is crucial for receiving the optimal results. A dish, prepared in a spotless oven, free of all the grime and filth, accumulated during the busy cooking season, is twice as healthy.
  6. At the day of cooking, take out the turkey at room temperature for around 1 hour. This is done so, in order for the meat to cook evenly. Roast in a preheated oven at 190 C (170 C if it has a convection chamber). 90 minutes before it's done, remove the foil and the bacon and strain off the juice (save it for the gravy). In order to check if the turkey is well-done, you can stick a skewer in the thickest part of the thigh – the juice, which will leak, must be transparent. If it is pink, leave it for around 15 minutes and check again.
  7. Move the turkey in a plate, cover it with foil and a towel and leave it to rest at least for half an hour before carving. Meanwhile, roast the wrapped in bacon stuffing for 30 minutes. Garnish the turkey with water-cress and serve it separately from the pancetta stuffing.


posted in: thanksgiving, Cooking, cookingtips, winterrecipes, chestnut, turkey, turkeyrecipes