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