Turkey
In some countries, turkey is traditionally served at Christmas. But that doesn't mean it can't be eaten at other times of the year. It can be eaten whenever you want. Its meat is similar to chicken, except it's leaner, which is very healthy. However, for the same reason, it can also taste a bit dry. You can reduce the dryness by adding sauce while frying or by marinating it beforehand. Naturally, turkey meat Never eat raw. Always wash your hands, utensils, and cutting board thoroughly after handling it.
When is the best time to buy?
In countries where Christmas is celebrated in December, this is the month to buy turkey.
How to choose the best one?
Turkey, like meat, should be purchased from a trusted source. This could be in the grocery aisle, at a local butcher, at a farmers market, in-store, or even online. It's a good idea to find out how and where the bird was slaughtered. If everything was done correctly, the turkey meat will be delicious.
The most expensive turkey is organic, raised on farms according to farm animal standards and fed organically sourced foods. Even if these birds are quite old, their meat remains firm and tasty, thanks to the ample exercise they receive on farms.
Turkeys raised in poultry factories are considered the most affordable. They aren't marked in any special way, but their relatively low price indicates their origin. Although these birds are more affordable, they are not kept in the best conditions. The birds are kept in cramped cages with virtually no room to move and live in a constant lack of sunlight—all of which, of course, affects the quality of the meat.
If you're buying imported turkey, check the packaging for the proper ingredients. "Farm fresh" means the bird was plucked traditionally—the dry carcass is plucked immediately after slaughter. This ensures the bird retains its natural, delicious meaty flavor. Wet plucking is also available. This involves plucking the slaughtered bird in boiling water, after which the feathers are mechanically removed using special devices.
Turkey is usually roasted whole. Of course, you can also roast this bird in parts, skin-on or skinless, bone-in or boneless, or separate the breast, wings, drumsticks, and so on. All of these can be braised, fried, or baked.
Ground turkey, due to its very low fat content, is complemented by ground beef, pork, lamb, or veal. Depending on the turkey breed or cut, the meat may be skinless or with skin of varying colors. Avoid cuts with uneven skin.
Preparation
After purchasing, remove the meat from the tray, remove the plastic wrap, place it in a deep plate, cover with foil and put it in the refrigerator or store in a cool place.
If you buy a frozen turkey, plan your defrosting time so it can defrost naturally, without heating it, otherwise the meat will be less flavorful. Thaw a whole turkey an hour before cooking, and individual turkey parts should be removed from the refrigerator half an hour before cooking.
After defrosting, gut the bird, remove all giblets and pat it dry with a paper towel, both outside and inside.
If desired, thawed turkey or turkey cuts can be marinated. This should be done for at least 4 hours. Marinating will add tenderness, moisture, and flavor to the meat. To do this, place the meat in a glass or ceramic dish, pour the marinade over it, and refrigerate.
If you're going to roast a turkey, turn the oven to 190°C. Weigh the meat before roasting. This is necessary to calculate the correct baking time.
So, if a turkey weighs more than 4 kg, it should be roasted for 20 minutes per 1 kg of weight + 90 minutes. If the bird weighs less than 4 kg, then it will also need 20 minutes per 1 kg of weight + 70 minutes. You can check the turkey's doneness as follows: pierce the meat with a knife and observe the color of the juices. If they are red, the turkey is not yet ready and should be returned to the oven for at least another 20 minutes. If they are clear, the bird is ready and can be removed.
Instead of turkey in cooking, you can use chicken, goose or duck.
Storage
Immediately after purchase, remove the turkey from its packaging, wrap it in parchment paper, and refrigerate. If the bird is whole, it should be gutted. The neck, gizzard, liver, and heart should be placed in a separate, lidded container and also refrigerated.
Now place the meat on a deep plate to catch any blood or juices, cover loosely with foil, and refrigerate. Make sure the meat doesn't come into contact with other foods, especially those that are eaten raw.
Turkey can be refrigerated for up to two days. Ground meat should be consumed within 24 hours of purchase. Giblets can be used for pie filling or broth, but they should also be eaten within two days.
We invite you to check out our collection of recipes turkey dishes.
All turkey recipes
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