Turkey meat , usually called only turkey , is meat from turkey, usually pet turkey. This is a popular poultry product, especially in North America where it is traditionally consumed as part of significant cultural events such as Thanksgiving and Christmas as well as in standard cuisine.
Video Turkey as food
Preparation and production
The turkey is sold sliced ​​and ground, and "whole" in a way similar to chicken with head, legs, and feathers removed. Frozen whole turkey remains popular. Turkey slices are often used as sandwich meat or served as cold chunks; in some cases where recipes calling the chicken can be used as a substitute. Ground turkeys are sold only as ground meat, and are often marketed as healthy beef alternatives. Without proper preparation, cooked turkeys are usually considered less moist than other poultry such as chicken or duck.
Wild turkeys, while technically the same species as pet turkeys, have a very different taste from the turkeys raised on the farm. Almost all meat is "dark" (even breast) with a stronger flavor. These flavors can also vary seasonally with changes in available food, often leaving wild turkey meat with gamier taste late in the summer due to more insects in the food over the previous few months. Wild turkeys that eat mainly on grass and wheat have a lighter flavor. Older breeds of heritage also differ in taste.
A large amount of turkey meat is processed. It can be smoked and sometimes sold as turkey or turkey meat, which is widely considered much healthier than pork. A helical twisted from fried turkey, sold as a "turkey twizzlers", became famous in England in 2004 when chef Jamie Oliver campaigned to have it and similar meals were ejected from school dinners.
Unlike chicken eggs, turkey eggs are generally not sold as food due to the high demand for whole turkey and lower egg output compared to other poultry (not just chicken, but even duck or quail). The value of a single turkey egg is estimated at about $ 3.50 on the open market, substantially more than a whole carton of a dozen chicken eggs.
Maps Turkey as food
Cultural traditions
Turkey is traditionally eaten as a main course of Thanksgiving in the United States and Canada, and at Christmas parties in many other places in the world (often as a content turkey).
Turkey's meat has been eaten by indigenous peoples from Mexico, Central America and southern United States since antiquity. In the 15th century, the Spanish Conquistador brought Aztec turkeys back to Europe.
Turkey was eaten as early as the 16th century in England. Before the 20th century, pork ribs were the most common food for North American holidays, since the animals were usually slaughtered in November. The turkeys used to be abundant in the wild so they were eaten throughout the year, the food was considered normal, while the pork ribs were rarely available outside the Thanksgiving-New Year season. While the turkey tradition of Christmas spread throughout England in the 17th century, among the working classes it became common to serve the goose, which remained the main roast until the Victorian era.
In the UK in 2009, 7,734,000 turkeys were consumed on Christmas Day.
Turkey with mole sauce is considered a "national dish" of Mexico.
Cooking
Fresh and frozen turkey is used for cooking; like most foods, fresh turkey is generally preferred, even though it costs more. Around the holiday season, the high demand for fresh turkey often makes them difficult to buy without ordering it first. For frozen varieties, the large size of turkey that is normally used for consumption makes the ice flower a major effort: the size of a turkey that will usually take several days to completely melt.
The turkey is usually roasted or baked in the oven for several hours, often as the cook prepares the leftovers. Sometimes, the turkey is cooked before grilling to improve the taste and moisture content. This is necessary because dark meat requires higher temperatures to alter all the pigments of myoglobin than white meat (very low in myoglobin), so that full cooking of dark meat tends to dry the breast. Brining makes it possible to cook dark meat without drying the breast meat. The turkey is sometimes decorated with turkey decorations, paper frills or "boots" placed on the end of drumsticks or other bone pieces of meat.
In some areas, especially South America, they are also fried in hot oil (usually peanut oil) for 30 to 45 minutes using turkey fryers. Fried turkey has become a trend, with dangerous consequences for those who are not ready to deal safely with the large amounts of hot oil needed.
Nutritional value
Turkey contains more protein per ounce than other meats. White turkey meat is generally considered healthier than dark meat because of lower saturated fat content, but the nutritional difference is small. Turkey is famous for sleepiness, but a holiday dinner is a great meal served with carbohydrates, fats and alcohol in a casual atmosphere, all of which are bigger contributors to drowsiness after eating than tryptophan in turkey. After World War II, cheap imported turkeys became popular in Samoa. Because the wound is very fatty, it has been linked to an increase in obesity rates in the Pacific. To combat obesity, turkeys are banned from 2007 to 2013, only allowed back in Samoa to meet the demands of the World Trade Organization.
Companion
For Thanksgiving in the United States, turkey is usually served with a doll or with sauce (on the side), with cranberry sauce and sauce. Common complement plates include mashed potatoes, corn on the cob, green beans, pumpkin, and sweet potatoes. Pies are the usual desserts, especially those made from pumpkin, apple, or pecan.
When eaten at Christmas in England, turkeys are traditionally served with winter vegetables including baked potatoes, Brussels sprouts, and parsnips. The cranberry sauce is a traditional spice in the northern countryside of the United Kingdom where wild cranberries grow. In the south and in urban areas, where cranberi are to date difficult to obtain, bread sauce is used in place, but the availability of commercial cranberry sauce has increased in popularity in this area as well. Sometimes bacon sausages, cocktail sausages or hearts wrapped in bacon are also served (known as bacon rolls or "pork in a blanket").
Particularly during the holiday season, stuffing, also known as sauce, is traditionally served with turkey. There are many varieties: oatmeal, chestnut, sage and onion (flavored bread), cornbread, and sausage are the most traditional. Fields can be used to include turkey (as the name suggests), or it can be cooked separately and served as a side dish.
See also
- List of turkey manufacturers in the United States
- List of entries
References
Source of the article : Wikipedia
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