Until recent years, the turkey was only considered the main dish for celebrations such as Christmas or Thanksgiving Day, but at this point in that fashion requires a body without excess fat, turkey is a perfect food because it contains very little fat, no cholesterol and is very nutritious and tasty.

The turkey meat, besides being very tasty, can be prepared in the same way that the common chicken meat, has much less fat, no fat and provides a large amount of protein.

The turkey is part of white meat, which are characterized by low fat and low cholesterol. Most turkey fat is concentrated in the skin, which is not advisable to consume it.

The turkey has the same nutrition that chicken. The breast is the most lean. Turkey is also a source of protein, vitamins of the B group B1, B3, B5, B6, biotin, B12 and folic acid and minerals such as phosphorus, potassium, magnesium, iron and zinc.

Turkey meat can be found on the market in various ways to prepare different dishes. So your presentation is as natural turkey, smoked, ham, steak, turkey breast, in pate.

The turkey can be prepared in various ways: fresh vegetables, grilled or stuffed with various other foods. It is always recommended to prepare the stuffing separately from turkey preparation, because if you soak the fat it becomes pasty.

To choose the turkey considered this : Keep the skin soft and white, no red spots, the meat is firm and not sticky and should be kept frozen.

The bird's age affects the tenderness of meat, like how to cook it to get the most flavor and make the most tender and soft meat. The meat of young birds is more tender than that of older birds and is suitable for any type of cooking. They are particularly good for roasting, grilled, barbecued or fried. The older birds are better suited to cooking in stews or oven roasting. Are preferred for use in soups, salads and sandwiches.

The normally prepared baked turkey stuffed with different ingredients:

raisins and other dried fruits, cherries, berries, pineapple, prunes or apples or bread crumbs soaked in milk, boiled eggs, olives and vegetable variety.