If you have a large family (or if you have teenagers in the house), roasting a turkey once a week is a great, inexpensive way to keep up with all those protein needs. That’s right . . . turkey does not have to be reserved for Thanksgiving!
Think a whole turkey exceeds your needs? Portion that sucker when you get it home! (There are a million articles on the Internet that will show you exactly how to do this.) Or, bring it to your local butcher to do the dirty work. Put the portions in freezer bags, and thaw as needed.
I always shop for organic, pasture-raised turkeys from a local farmer, and I recommend you do the same.
The reason I buy pasture-raised turkey goes beyond the fact that I like to be sure my food has been treated in a humane fashion, which I do. But, when a turkey has spent its days eating a natural diet of insects and fresh vegetation, its meat is healthier, with higher levels of omega-3s than its caged counterparts.
Now, speaking of nutrition, did you know that turkey has been linked to decreasing your risk of developing pancreatic cancer? (This only applies to turkey consumed after the skin has been removed.)
Turkey is also extremely high in protein with a four-ounce serving providing you with 30–35 grams of this essential nutrient.
Turkey is high in all of the B vitamins (including niacin), and it is also an excellent source of iron, folate, biotin, selenium, phosphorus, choline, pantothenic acid, and zinc.
(If you want to roast the perfect turkey, check out my famous YouTube video!)
Ground turkey is wonderful in place of ground beef for a change of pace in your meatballs, burgers, meatloaf, or in your next pot of chili. Or use leftover diced turkey in a green salad. Add some cranberries and walnuts, and you have a taste of Thanksgiving any time of year!
What’s your favorite way to use turkey in the kitchen?