Turkey as food

Meat from a turkey Not to be confused with Turkish cuisine. "Turkey dinner" redirects here. For the Dad's Army episode, see Turkey Dinner. This article may contain original research. Please improve it by verifying the claims made and adding inline citations. Statements consisting only of original research should be removed. (February 2015) (Learn how and when to remove this message)

A roast turkey prepared for a traditional U.S. Thanksgiving meal. The white plastic object in the breast is a pop-up thermometer. Turkey meat, commonly referred to simply as turkey, is the meat from turkeys, typically domesticated ones, but also wild turkeys. It is a popular poultry dish, especially in North America and the United Kingdom, where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas as well as in standard cuisine.

[edit] Roast turkey A whole smoked turkey cooked for Thanksgiving dinner. Turkeys are sold sliced and ground, as well as whole in a manner similar to chicken with the head, feet, and feathers removed. Turkey crowns are the breast of the bird with its legs and wings 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, it can be used as a substitute. Ground turkey is sold and frequently marketed as a healthy alternative to ground beef. Without careful preparation, cooked turkey is usually considered to end up less moist than other poultry meats such as chicken or duck.[citation needed]

Turkey wings being smoked on a barbecue Preparing the turkey deliveries at ESO in Kerava, Finland in 1963 Wild turkeys, while technically the same species as domesticated turkeys, have a very different taste from farm-raised turkeys. Almost all of the meat is dark (including the breast) with a more intense flavor. 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. Traditionally raised English turkey meat has been granted the EU and UK designation Traditional Speciality Guaranteed under the name Traditional Farmfresh Turkey. A large amount of turkey meat is processed. It can be smoked, and as such, is sometimes sold as turkey ham or turkey bacon. Twisted helices of deep-fried turkey meat, sold as "turkey twizzlers", came to prominence in the UK in 2004, when chef Jamie Oliver campaigned to have them and similar foods removed from school dinners. Unlike chicken eggs, turkey eggs are not commonly sold as food due to the high demand for whole turkeys and lower output of eggs as compared with other fowl (not only chickens, but even ducks or quail). A single turkey egg costs about $2–3.

[edit] US servicemen eating turkey at a Thanksgiving dinner after the end of World War I (1918) Turkeys are traditionally eaten as the main course of Thanksgiving dinner feasts in the United States and Canada, and at Christmas dinner feasts in much of the rest of the world[citation needed] (often as stuffed turkey). Turkey meat has been eaten by indigenous peoples from Mexico, Central America, and the southern tier of the United States since antiquity. In the 15th century, Spanish conquistadores took Aztec turkeys back to Europe. Turkey was eaten in as early as the 16th century in England. Before the 20th century, pork ribs were the most common food for the North American holidays, as the animals were usually slaughtered in November. Turkeys were once so abundant in the wild that they were eaten throughout the year, the food considered commonplace, whereas pork ribs were rarely available outside of the Thanksgiving–New Year season. While the tradition of turkey at Christmas spread throughout Britain in the 17th century, among the working classes, it became common to serve goose, which remained the predominant roast until the Victorian era. Turkey with mole sauce is regarded as part of regional dishes of Mexico, and turkey rice as one of Taiwan's. Because the turkey is a New World bird not known to the Jewish people until after the completion of the Hebrew Bible and Talmud, questions about its kosher status have been discussed for years. The majority of authorities and a long history of Jewish usage have regarded it as kosher, as other related fowl such as chicken, partridge, and pheasant are. Turkeys have been raised in Finland since the 1950s, and consumption is at its highest at Christmas time. Turkey farming is mainly concentrated in Western Finland, with the Satakunta region producing over 98% of Finnish turkey meat.

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turkey

Turkey, breast, meat only, rawNutritional value per 100 g (3.5 oz)Energy465 kJ (111 kcal)Carbohydrates0 gSugars0 gDietary fiber0 g Fat0.7 g Protein24.6 g

Vitamins and minerals

VitaminsQuantity %DV†Thiamine (B1)0% 0 mgRiboflavin (B2)8% 0.1 mgNiacin (B3)41% 6.6 mgPantothenic acid (B5)14% 0.7 mgVitamin B635% 0.6 mgFolate (B9)2% 8 μgVitamin C0% 0 mg

MineralsQuantity %DV†Calcium1% 10 mgIron7% 1.2 mgMagnesium7% 28 mgPhosphorus16% 206 mgPotassium10% 293 mgSodium2% 49 mgZinc11% 1.2 mg Other constituentsQuantityWater74 g Link to USDA Database entry†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies. 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 done because the dark meat requires a higher temperature to denature all of the myoglobin pigment than the white meat (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, paper frills or "booties" that are placed on the end of drumsticks or bones of other cutlets. In some areas, particularly the American South, they 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.

A roast turkey, a traditional American Thanksgiving meal Nutrition[edit] When raw, turkey breast meat is 74% water, 25% protein, 1% fat, and contains no carbohydrates (table). In a 100-gram (3+1⁄2-ounce) reference amount, turkey breast supplies 465 kilojoules (111 kilocalories) of food energy, and contains high amounts (20% or more of the Daily Value, DV) of protein, niacin, vitamin B6, and phosphorus, with moderate content (10–19% DV) of pantothenic acid and zinc. A 100 gram amount of turkey breast contains 279 mg of tryptophan, a low content compared to other amino acids in turkey breast meat. There is no scientific evidence that this amount of tryptophan from turkey causes post-meal drowsiness.

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American-style Thanksgiving turkey

Roast turkey served with salad, sauces, sparkling apple juice, and Yule Log cake during a Christmas dinner feast For Thanksgiving in the United States, turkey is traditionally served stuffed or with dressing (on the side), with cranberry sauce and gravy. Common complementary dishes include mashed potatoes, corn on the cob, green beans, squash, and sweet potatoes. Pie is the usual dessert, especially those made from pumpkins, apples, or pecans. It can also be eaten at Christmas in the United States and North America.[citation needed] For Christmas in the United Kingdom, turkey is traditionally served with winter vegetables, including roast potatoes, Brussels sprouts, and parsnips. Cranberry sauce is the traditional condiment in the northern rural areas of the United Kingdom where wild cranberries grow. In the south and in urban areas, where cranberries until recently[when?] were difficult to obtain, bread sauce was used in its place, but the availability of commercial cranberry sauce has seen a rise in its popularity in these areas, too.[citation needed] Pigs in blankets, a dish consisting of small sausages (usually chipolatas) wrapped in bacon are a popular and traditional accompaniment. Especially during holiday seasons around Thanksgiving and Christmas, stuffing or dressing is traditionally served with turkey. The many varieties include oatmeal, chestnut, sage and onion (flavored bread), cornbread, and sausage are the most traditional. Stuffing is used to stuff the turkey (as the name implies) or may be cooked separately and served as a side dish (dressing).[citation needed]

Turkey’s rise to festive fame stems from practicality as much as tradition. A 10‑kg bird feeds a family of six with generous leftovers, making it ideal for the big Christmas feast where sharing is part of the ritual. Its relatively neutral flavour lets cooks experiment with brines, herb rubs or classic sage stuffing without clashing with the myriad side dishes on the table. In Britain, the post‑war era saw turkey replace the more expensive goose, cementing its place as the go‑to roast for a celebration that needed to impress without breaking the bank. The bird’s size also lends itself to the theatrical carving at the centre of the meal, turning a simple dinner into a ceremonial event.

When shopping for a Christmas turkey, look for a bird that feels heavy for its size – that signals good muscle development and less water content, which translates to juicier meat. Fresh birds should have pinkish skin and firm flesh; avoid any with a strong odour or bruised spots. For a more sustainable choice, consider a heritage‑breed turkey, which may be slightly smaller but offers richer flavour and higher welfare standards. If you’re short on oven space, a spatchcocked or “pre‑cut” turkey can halve cooking time while still delivering that classic golden skin. Finally, don’t forget the giblets – they’re perfect for making a velvety stock to boost your gravy.

Many home cooks over‑cook turkey, leaving the meat dry. The secret is a two‑stage approach: start with a high heat blast to crisp the skin, then lower the oven temperature to finish the cooking gently. Use a reliable meat thermometer – the breast is done at 70 °C, the thigh at 78 °C – rather than relying on visual cues alone. Another pitfall is skipping the resting period; a 20‑minute rest lets juices redistribute, keeping each slice moist. Lastly, don’t ignore the dark meat – it stays juicier than the breast, so consider serving it with richer gravies or sauces to balance the plate.