The turkey is one of the most popular types of bird's meat in the territory of America where in the culinary purposes still ancient Aztecs for the first time began to use her. At the end of the 16th century the Spaniards delivered a turkey on the territory of Europe where inhabitants of this continent very much highly appreciated quality of a product. In several years the turkey in the industrial purposes began to be bred in the territory of England and France. Today inhabitants of any continents like to regale on meat of this bird. In this article we will talk about advantage of indyushiny meat, rules of its choice and preparation and also about possible harm and contraindications.
Tasty and fragrant cream-pink meat which is almost completely deprived of fats will become juicy decoration of any holiday table.
The Indyushiny breast differs in dietary properties and high availability of proteins, however after preparation remains a little dryish. Other meat has juiciness, pleasant aroma and high tastes.
Whether you know? The eagle is considered a national symbol of the USA, but long time there were disputes on making a symbol a turkey.
Meat this bird products are a component of many dietary programs. People who seek "to lose" extra kilos can prepare for themselves a turkey-cock with vegetables. And in this case the proverb "useful is not tasty" will not be appropriate at all.
Besides irreplaceable vitamins and macro / minerals, turkey is rich in various irreplaceable and replaceable amino acids: arginine, threonine, lysine, methionine, alanine, tyrosine, glycine, etc. The meat products of a chicken bird of the New World also contain sterols, polyunsaturated and monounsaturated fatty acids (An omega-3, the Omega-6, palmitic, olein, linoleic and other acids).
Meat of a turkey contains the following vitamins:
- tocopherol;
- nicotinic acid;
- beta carotene;
- vitamins of group B (B1, B2, B4, B5, B6, B9);
- the liver of a turkey-cock contains vitamin cyanocobalamine (B12 vitamin).
Learn about properties of soy meat and elk meat.
Treat minerals macro - and minerals. At meat of birds from a genus of turkeys there are following macrocells:
- sodium;
- calcium;
- chlorine;
- sulfur;
- potassium;
- magnesium;
- phosphorus.
The turkey is also rich in minerals:
- chrome;
- cobalt;
- zinc;
- hardware;
- copper;
- molybdenum;
- manganese.
It will be useful for you to uzat about value and a role of minerals in a human body.
Many people in our country are engaged in independent cultivation of turkey-cocks therefore, except meat, they have an opportunity to use fresh indyushiny eggs. By the way, eggs contain a lot of vitamin D and iodine which are absent in meat of this bird.
Caloric content of turkey depends on a concrete part of a carcass. So, for example, in 100 g of brisket only 84 kcal (proteins — 19.2 g, fats — 0.7 g, carbohydrates contain — 0 g), in 100 g of a boiled carcass contain 195 kcal (proteins — 25.3 g, fats — 10.4 g, carbohydrates — 0 g). The liver of which 100 g 276 kcal and 22 g of fats are the share is considered the most high-calorie.
Pay attention than chicken and beef liver is useful.
The turkey — one of the most useful types of meat as contains many vitamins, minerals, fatty acids and other substances, but, at the same time, has the minimum quantity of cholesterol. Turkey is the safest product for the people having atherosclerosis, a hypertension and obesity.
Experts in the field of biology, medicine and cookery note the following useful properties of a turkey which take place to be thanks to its rich biochemical structure:
- Removal of stresses, prevention of a depression and improvement of sleep quality — all this is possible thanks to indyushiny meat which contains irreplaceable amino acid — tryptophane. Tryptophane provokes synthesis of serotonin and melatonin which are responsible for good mood and suppression of negative emotions.
- Availability of high-quality animal protein will bring benefit not only to athletes, but also low-active people who regularly feel fatigue, nervousness and energy shortage.
- Meat of a turkey-cock is rich in selenium which is capable to adjust normal function of a thyroid gland. Thanks to selenium of people ceases to be exposed constantly to infectious diseases as together with a thyroid gland the immune system becomes stronger.
- Phosphorus participates in process of structure of the cells of a bone tissue. Thanks to this macrocell your bones and teeth will always be strong and healthy.
- Selenium and polyunsaturated fatty acids have anticarcinogenic properties. Scientists found out that the regular use of the products rich in the specified substances, significantly reduces risk to develop cancer of lung, prostates, a gullet and a stomach.
- The minimum quantity of "bad" cholesterol does a turkey by one of the most useful and dietary types of meat products. Besides, as a part of indyushiny meat is available niatsin which suppresses the level of "bad" cholesterol in blood, but increases the level of "good".
- B12 vitamin which in large numbers is available in a liver of a turkey-cock and in insignificant quantities in a carcass is capable to adjust blood formation functions, to regulate work of nervous system and to influence favorably fat exchanges in cells of a liver.
- Turkey is capable to help people who aspire to an ideal figure. The fact is that meat of a turkey-cock contains B3 and B6 vitamins which adjust exchange processes in an organism and accelerate metabolism. Besides, these vitamins contribute to normalization of a vermicular movement of intestines and also help the people suffering from chronic locks.
- Recently scientists proved that if 3-4 times a week to use meat of a turkey without skin, then the risk of development of oncology of a pancreas will significantly decrease.
- Professional athletes especially appreciate meat of a turkey as it contains a large amount of protein. Protein, in turn, helps to build up muscle bulk.
Meat of a turkey-cock has the following useful properties for children:
- Thanks to existence in a turkey of tocopherol (vitamin E), the condition of integuments considerably improves. This fact needs to be taken in attention to parents whose children are inclined to various epidermal diseases.
- The combination of magnesium, iron and zinc helps to adjust processes in nervous system, to improve a dream and learning ability of the child.
Whether you know? Scientists claim that turkey-cocks for the first time appeared in the territory of America more than 10 million years ago.
- Phosphorus promotes strengthening of a bone and tooth tissue of the kid.
- Regular, but moderate consumption of meat of a turkey-cock, promotes removal of slags and toxins from an organism.
- Turkey is perfectly acquired for this reason it can be given even to the one-year-old child (in the form of gruel).
Besides, for full development the children's organism needs enough protein, and it just also contains in meat of this bird (especially a lot of protein in brisket).
During pregnancy and a lactation, indyushiny meat brings the irreplaceable benefit for an organism of mother and the child. But in certain cases it is necessary to eat it it is strictly limited (in the presence of contraindications and individual intolerance to an organism).
It will be useful for you to learn what vitamins are necessary for pregnant women and nursing.
The feeding mummies should include regularly in a diet meat of a turkey as it saturates an organism with important vitamins and minerals which then get to milk and enrich an organism of the kid.
Besides, turkey contains many minerals of iron which help to cope with postnatal anemia. Well and, of course, turkey — an important source of calcium which is very necessary for each woman after the delivery.
Each future mummy has to receive enough vitamins A, E and groups B, besides, its organism has to receive regularly calcium, phosphorus, magnesium and iron, and all specified substances are present at a turkey. During pregnancy it is the best of all to use a boiled breast which is rich in animal protein. It helps to transport vitamins, to protect an organism from infectious diseases and to hold indicators of composition of blood at optimum level.
It is the best of all to buy a turkey-cock at the private farmer enterprises or from people who are engaged in house chicken farming. In such conditions, most likely, meat will be without herbicides and pesticides which usually contain in sterns and antibiotics (at the big enterprises they are used in order that the bird grew rather). Upon purchase pay attention to a smell of meat and its softness: the products have to have fresh meat aroma and to be moderately soft.
It is important! If you adhere to dietary food on the basis of a turkey, then it is necessary to consult previously with the nutritionist. The fact is that not all people suit such diets.
It is possible to store a fresh turkey in the fridge no more than 2 days. In the freezer (at temperatures less than -1 °C) it is possible to keep meat about two weeks. The made turkey should not be stored in the fridge longer than 4 days.
For today there is a set of proteinaceous diets on the basis of a turkey. Besides meat, vegetables which contain a small amount of carbohydrates also enter a diet. We will give one of the most popular diets for weight loss on the basis of turkey below:
- Monday through Saturday the breast of a turkey has to become a main course in a diet. On Sunday it is possible to bake a carcass of a turkey-cock with vegetables during the lunchtime (it is necessary to skin).
- Never use meat for breakfast. In the morning it is the best of all to eat vegetable or fruit salad and to wash down it with a glass of low-fat kefir.
- For lunch it is possible to eat no more than 150 g of the boiled brisket filled with garlic, carrot and onions (it is undesirable to use seasonings on the basis of salt and nutritional supplements).
- You watch that the turkey was separated from fat and leather. Besides meat also use pharmaceutical bran and low-fat sour-milk products to avoid locks and problems with a GIT.
- Use a lot of water (1.5-2 liters a day). Teas, juice and milk drinks do not enter the specified 1.5-2 liters. Water is an important component of any proteinaceous diet as it does not allow to overload kidneys.
If to follow all above rules and to be engaged in easy fitness, then in a week it is possible to lose weight by 3-4 kg.
The turkey is most useful in a boiled look, but sometimes so there is a wish to indulge herself tasty and to prepare the baked or fried turkey with vegetables and spices. Below we will tell secrets of some appetizing recipes.
Important! In the course of preparation the intensive and careful heat treatment as laboratory assistants often find in crude products enterokokk, colibacillus and other pathogenic microorganisms needs to strike meat.
- carcass of a turkey — 1.5 kg;
- ground black pepper — 7 g;
- dried ground garlic — 10 g;
- soy sauce — 150 g;
- apples of the average sizes — 4 pieces;
- oranges — 2 pieces;
- honey — 100 g;
- vegetable oil for lubricant of a baking sheet or a form.
- Properly we wash out fillet and we pickle, adding ground pepper, garlic and soy sauce.
- We put fillet in a plate with high sides, we fill in with soy sauce and we leave at several o'clock.
Whether you know? At mature age the turkey has about 3500 feathers.
- Before roasting we warm an oven up to the temperature of +200 °C.
- While meat is pickled, we cut apples and oranges. We cut apples on 4 parts and we cut out core. We cut oranges on 8 pieces (we do not rind).
- We oil a baking sheet or a form vegetable and we put the pickled fillet there. We display fruit around meat and from above we water everything with the remained soy sauce.
- From above plentifully we put honey. It has to grease both fillet, and apples with oranges.
- We bake a turkey for 40-60 minutes. We watch that meat was not overdried: it has to be juicy and soft.
At the correct preparation the turkey differs in special tenderness. Incredibly fragrant dish, with a delightful ruddy crust will turn out. Do not forget to eat fruit which especially juicy, were baked together with honey and a gentle turkey.
- turkey (hip fillet, as meat there more juicy is preferable) — 1.5 kg;
- mix from 5 types of ground pepper — 1 tsp;
- classical soy sauce — 250-300 ml;
- seasoning to turkey/chicken — 1 tsp;
- salt (to taste, it is possible not to add in general as soy sauce contains enough salt);
- curry — 1 tsp;
- the dried crushed garlic — 1 tsp (it is possible instead of dried to add 3-4 cloves of fresh garlic);
- oregano — 1 tsp;
- Provence herbs — 1 tsp;
- cumin — no more than 1/2 tsps as this spice very fragrant can also kill taste of other seasonings and the meat;
- vegetable oil — 50-60 ml.
- We cut some fillet on small pieces.
- We take capacity for pickling, we add soy sauce, mix of pepper, seasoning for a chicken/turkey, cumin, garlic, Provence herbs, an oregano and a curry there.
- Marinade is carefully mixed and we presoak in it meat. The pickled turkey needs to be placed in the fridge for 12 hours.
- After fillet was finally pickled, we put a frying pan on fire, we add some vegetable oil and we warm up it.
- We fill up meat in a frying pan and we bring it to boiling on strong fire. In such mode we stew fillet on an extent of 10 minutes, it is regular it stirring slowly.
- We do fire to less intensive and we fry thoroughly meat of 40-50 more minutes.
- In preparation time a turkey it is necessary to mix and watch that she was not overdried regularly.
As a result you receive fragrant meat which can be served on a table together with vegetables, potatoes or rice.
It is excessively undesirable to use meat products as it is possible to do harm to the organism. Nutritionists recommend to eat meat of a turkey not more often than four times a week, otherwise the organism will not cope with a conclusion of products of proteinaceous disintegration.
The standard daily rate of the consumption of turkey for men is 120-140 g, for women — 100-120 g, for children — 50-80 g.
It is important! If to eat excessively a lot of turkey, then undigested pieces of meat will remain for a long time in intestines and to cause putrefactive processes.
Remember that semi-finished products and smoked products on the basis of a turkey can do serious harm to an organism. In this case the speech about advantage does not go any more as semi-finished products contain preservatives, nutritional supplements and antibiotics, and smoked products are rich in the known carcinogens — nitrites.
Regular and boundless consumption of turkey can lead to the following complications and diseases:
- infertility;
- high level of cholesterol in blood;
- the increased arterial blood pressure;
- violations of work of a cardiovascular system;
- oncology;
- obesity;
- violations of work of a GIT (pancreatitis, locks, etc.).
Tryptophane which is available in a turkey can cause the increased drowsiness. And skin if not to delete it before preparation, can cause a cholesterol surplus, increase HELL and even obesity (at the regular use). With extra care these meat products should be eaten to the people having gout and a disease of kidneys.
The benefit for a human body is also brought by meat of a goose and chicken on the basis of which it is possible to cook soup, tasty salad, roast or just to bake with spices and vegetables.
We advise to read about such spices and spices as: saffron, asafoetida, coriander, black caraway seeds, anisetree, carnation, cinnamon,