The representative of pheasant turkey is one of the largest breeds of its kind, the United States, where it was discovered and bred for the first time, is considered to be its homeland. Even in the most ancient times, the Aztecs grew this bird, receiving turkey meat, the useful properties of which have been known since antiquity. It was introduced to Spain in the eighteenth century, after which it began to be bred in other countries: in France, England, etc. The adult male weighs from about 9 to 35 kg, the weight of the females is much less - from 4.5 to 11 kg. Features of this type of bird: strong legs of large length and a massive tail. On the neck and head of the bird are characteristic “ornaments” or “corals” formed on the skin. A male has a certain type of beak: its upper half has a massive growth, bent downwards, its length can increase to fifteen centimeters. The color of turkeys and turkeys: white, black or bronze.
Currently,
turkey meat is very popular
, the useful properties of which have been proven by leading experts. It is widely used in cooking in all countries of the world. In America, birds are raised according to the most advanced technology.
Turkey meat red. North Caucasian
bronze turkey, white Moscow, black Tikhoretskaya, fawn, white broad-chested, North Caucasian white are grown in Russia. Their meat is distinguished by a huge amount of useful trace elements, vitamins, proteins. Such a bird contains a lot of phosphorus, almost not inferior to marine products, including fish. The daily supply of vitamin PP can "fill up" the body by eating turkey meat. The beneficial properties of the bird are undeniable. There is a little cholesterol in such a product, so it can be taken with atherosclerosis, metabolic disorders.
Turkey is rich in magnesium, iron, and selenium, which helps prevent many diseases, including formidable ones. Eating a dish from this bird, each person is able to prevent many nervous diseases, as well as keep his skin fresh and young. Children, elderly people and allergy sufferers can safely use turkey meat, the beneficial properties of which will positively affect their body. An important point: a dish from such a bird is a
hypoallergenic product. Turkey meat contains 12 grams of fat, 21.6 grams of protein, while it does not contain carbohydrates. Any novice culinary specialist can easily cook
turkey meat for himself
, whose
calorie content is only 194 kcal.
At present, guests and households can be surprised by the many ways to prepare meals. When using turkey meat, the beneficial properties will be especially noticeable. It is permissible to stuff turkey breast with berries, fruits, vegetables, etc. It is impossible to imagine a Christmas table in America without a baked turkey cooked by stuffing and baking. It is best to cook a turkey in the simplest way: cut the carcass into pieces, cook for one and a half hours. You can also pickle it with oil, spices, lemon juice and prepare a dish from such a semi-finished product. To get rid (if necessary) of the smell of baked poultry, you should put ginger or
nutmeg inside the turkey before baking.