| All along, turkey has been associated to
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| | Method to make bread crumb filling for
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| once a year family feasts. You know,the
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| | the turkey
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| Thanksgiving turkey. The Christmas
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| | Soak breadcrumbs in milk.
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| turkey. Roast turkey stuffed with
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| | Heat 3 tbsp butter and fry sausage and
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| someyummy stuffing, eaten with gravy or
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| | bacon.
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| cranberry sauce is a must for the end of
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| | Add breadcrumbs and stir for 2 minutes.
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| theyear celebrations.
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| | Add in pepper, salt and beaten eggs and
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| The fact is, turkey is such a healthy
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| | stir well.
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| meat, it should not be reserved ONLYfor
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| | Note: Excess filling can be shaped into
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| Christmas and Thanksgiving. You should
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| | patties,wrapped in foil and baked with
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| have turkey as part of your dailydiet.
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| | turkey.
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| Especially the breast meat of the turkey,
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| | Roast Turkey Method:
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| without the skin.
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| | Read the directions on the package for
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| Why?
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| | thawing, seasoning (some turkeys are
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| 3 reasons.
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| | already seasoned ), roasting times and
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| 1. Turkey meat has a very high protein
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| | temperatures, etc.
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| content
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| | Wash and dry the turkey.
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| 2. Turkey meat itself has low fat
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| | Combine all seasoning ingredients except
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| content.
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| | the butter and mix thoroughly.
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| 3. Turkey can be really delicious. My mom
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| | Rub the inside and outside of the turkey.
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| cooks a fantastic roast turkey.
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| | Stuff the turkey with filling but allow
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| Here are 2 of her roast turkey recipes.
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| | space for filling to expand on cooking
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| One turkey
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| | Preheat the oven medium heat.
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| Ingredients A:
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| | Rub surface of turkey with butter.
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| 1tbsp salt
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| | Place turkey on rack in roasting pan.
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| 1 tsp dark soya sauce
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| | Roast turkey and baste it every 30
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| 1 tsp light soya sauce
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| | minutes with the remainder seasoning
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| Ingredients B:
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| | sauce.
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| 1 can luncheon meat, cut in small cubes
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| | Cover with foil the parts of the turkey
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| 200 g sliced ham, roughly chopped
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| | that brown quickly.
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| 1 chicken stock cube, dissolved in 4 tbsp
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| | Roasting time should be about 2 ½ to 3
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| water
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| | hours.
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| 1 cup green peas
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| | Ok, so we can get lots of protein from
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| 1 egg
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| | meat, fish and soya beans. Sure,
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| 1 tsp chopped garlic
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| | beefpacks plenty of protein that you body
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| 2 tbsp cooling oil
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| | needs, but red meats are high
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| 3 cups cooked rice
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| | incholesterol.
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| Method:
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| | For example, 1 oz of turkey contains
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| Thaw and wash turkey. Dry inside and out
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| | between 15 mg and 24 mg cholesterolwhile
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| with kitchen towel. Rub inside and
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| | 1 oz of beef contains 20 and 30mg of
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| outside with Ingredients
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| | cholesterol. It all adds up to alarge
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| FILLING
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| | difference in artery clogging cholesterol
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| Heat the oil and fry the garlic. Add
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| | between beef and turkey. Thatmeans if you
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| chopped luncheon meat and fry tillmeat
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| | have heart disease or high blood
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| turns crisp. Add in beaten egg and fry
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| | pressure, switching from beef toturkey
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| until egg is cooked. Add rice tostir fry.
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| | can make a big difference.
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| Add green peas and ham. Stir fry till
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| | As for protein, USA Poultry and Egg
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| ingredients are well-combined.
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| | Export Council billed turkey as
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| Stir in chicken stock.
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| | theperfect protein. It has more protein
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| Fill the turkey allow space for filling
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| | than chicken, or even a top loin
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| to expand on cooking. Wrap the extra
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| | beefsteak.
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| filling in foil and put in oven half an
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| | That makes turkey the ideal food for
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| hour before turkey is done.
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| | growing children, athletes and anyonewho
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| Place turkey on a rack over a roasting
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| | wants lean muscle.
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| pan. Bake in a preheated oven at 2200 C
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| | Fat.
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| for about 2 1/2 to 3 hours.
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| | Most of the fat in poultry is found in
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| Tip: Reduce heat after turkey turns light
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| | the skin. That means, by trimming offthe
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| brown or cover with foil the parts that
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| | skin in chicken or turkey, you remove
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| brown too quickly .
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| | most of the fat. Beef, pork and lambon
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| Note:
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| | the other hand have the fat embedded in
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| Read the instructions on the wrapper of
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| | the meat itself. So just by switchingto
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| the frozen turkey for useful advice on
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| | poultry alone, and removing the skin, you
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| thawing and others.
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| | effectively remove most of the fat.
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| Protein.
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| | In fact, 3 ounces of skinless, boneless
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| Roast turkey with bread crumb stuffing
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| | turkey breast contains a mere 1g offat
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| recipe
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| | and no saturated fat. That is a weight
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| INGREDIENTS: 1 turkey (6 to 7 kg)
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| | watcher's dream. This is about ashealthy
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| Seasoning:
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| | as you get.
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| ¼ teasp salt
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| | This makes turkey the ideal meat for
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| ¼ reasp pepper
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| | anyone who wants to stay slim, yet eatto
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| 1 chicken stock cube
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| | his or her heart's content, without
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| 1 teasp Oregano leaves - ground
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| | consuming much fat. Still even ifyou do
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| 1 teasp dark soya sauce
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| | switch to turkey, watch your portion
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| 1 teasp light soya sauce
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| | size. Double the amount you eat andyou
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| 2 tbsp butter
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| | will still gain weight.
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| Roast Turkey Filling
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| | The flip side is the lack of fat in
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| ½ cup dried or fresh breadcrumbs
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| | turkey meat compromises the taste.
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| ¼ cup milk
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| | Afterall, the yummiest food contain fat.
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| 500g sausage, chopped finely
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| | Fat flavors food.
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| 4 rashes bacon, chopped
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| | Then again, with the right seasoning,
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| 3 tbsp. butter
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| | gravy and all, turkey can be delicious.
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| 1 teasp pepper
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| | It is time to switch to something healthy
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| ½ teasp salt
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| | and yummy.. like turkey.
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| 2 eggs, beaten
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