Introduction:
The turkey is the wild form of the turkey. Male birds are called turkeys or turkeys. They belong to the chicken family and are a subspecies of poultry that are among the largest members of their species. The meat can be red or white.
Use/Preparation:
The different cuts of turkey are suitable for boiling, roasting, grilling, baking, as a cutlet, or stuffed whole as a festive roast.
Health:
Turkey meat is easy to digest, rich in protein and low in fat. It also contains the minerals calcium, magnesium and iron.
Alternatives:
Turkey can be replaced by other poultry meat (e.g. chicken). Tofu, soya meat/meat substitutes or tempeh are suitable plant-based alternatives. The vegetable alternatives are also rich in protein and can score points with their taste and nutritional values in many dishes when well seasoned.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 148/618 |
| Fat | 7,7 g |
| Healthy fatty acids | 2 g |
| Carbohydrates | 0 g |
| Sugar | 0 g |
| Protein | 19,7 g |
| Salt | 0 g |
