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