If you only get to eat turkey once a year during Thanksgiving feasts, there are a lot of nutrients that you are missing out on. Today, it is easier to enjoy the rich taste of this lean meat since you can purchase the individual parts in the supermarket, making it more convenient to buy and cook.
Ground turkey, turkey breasts, the tenderloin and cutlets can be used as the main ingredient for your sandwiches and dishes. Turkey is a great alternative to red meat since this is a leaner meat variety. It is an excellent protein source, without the saturated fat which can be found in pork or beef. This meat variety also contains vitamins B3, B6, trytophan, selenium and phosphorus.
Selenium helps reduce the risks of certain cancers while the B vitamins that turkey meat contains help provide the energy that the body needs. Turkey also helps prevent the risks of heart disease, regulates the blood pressure and boosts the immune system.
To get the most of the lean and ‘white’ meat parts of turkey, cook it with as little oil as possible and remove the skin right before eating. This way, the meat will retain its juices and you can enjoy all that meaty goodness sans the fat.