Domestic TurkeyThe domesticated turkey is a large poultry bird.
Turkey meat is a popular form of poultry, and turkeys are raised throughout temperate parts of the world, partially because industrialized farming has made it very cheap for the amount of meat it produces. Female domesticated turkeys are referred to as hens and the chicks may be called poults or turkeylings. In the United States, the males are referred to as toms, while in Europe, males are stags. The average lifespan for a domesticated turkey is ten years.
Cooking:
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, 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, they may also be deep fried in hot 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.
Health Benefits of Turkey Meat:
1. Turkey is a rich source of protein.
2. Skinless turkey is low in fat. White meat is lower in kilojoules and has less fat than the dark meat. A typical turkey consists of 70 per cent white meat and 30 per cent dark meat.
3. Turkey meat is a source of iron, zinc, potassium and phosphorus.
4. It is also a source of vitamin B6 and niacin, which are both essential for the body's energy production.
5. Regular turkey consumption can help lower cholesterol levels. The meat is low-GI and can help keep insulin levels stable.
6. Turkey contains the amino acid tryptophan, which produces serotonin and plays an important role in strengthening the immune system.
7. It is also a source of selenium, which is essential for thyroid hormone metabolism. It also boosts immunity and acts as an antioxidant.
