For most people, Christmas wouldn’t be complete without turkey. Turkey is a delicious, nutritious protein which will compliment any meal during the holidays. A 3-ounce serving of boneless, skinless turkey breast contains 26 grams of protein.
Other healthy and interesting facts on turkey
- Turkey is a good source of phosphorous, a factor in the normal development of bones and
- Turkey contains iron, potassium and B
- Only Tom Turkeys gobble and Hen turkeys make a clicking noise.
- Domesticated turkeys cannot fly but wild turkeys can fly short distances up to 55 miles per hour and run 20 miles per
Turkey buying and handling tips:
- When buying fresh turkey look at the label it must tell the year, month and day of packaging.
- Always freeze turkey immediately if not using right
- Fresh turkey can be stored in the fridge covered with wax paper for one or two
- Frozen Turkey can be stored in the freezer for 12
If turkey is not handled correctly and cooked thoroughly you can become ill with symptoms such as headaches and upset stomach, the causes are normally:
- Campylobacterjejuni: found in raw or undercooked turkey. Make sure you clean any area touched by raw turkey and cook it thoroughly.
- Salmonella: A bacteria found in raw or undercooked turkey and reproduces in the small intestine in Make sure you cook your turkey thoroughly.
- Staphylococcusaureus: Bacteria spread by improper food handling producing a toxin that is not normally destroyed by normal cooking Make sure you wash your hands and all utensils after handling raw turkey.
Slow-Roasted Turkey Recipe
3 tbsp organic butter
1 lemon, zested and juiced
1 tsp chopped fresh thyme
1 fresh turkey (10 to 12 lbs)
Salt and pepper to taste1 large bunch fresh thyme
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved cross- wise
Preheat the oven to 350 degrees F.
Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.Take the giblets out of the turkey and wash the turkey inside and out and pat dry.
Place turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion and garlic. Brush the out- side of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Roast the turkey about 2½ hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover and let rest for 20 minutes. Serve.