Cooking the Turkey

Generally, when we think of cooking turkey, it is usually meant for Thanksgiving and Christmas.  You know, the roasted whole turkey, with all kinds of stuffing and the whole enchilada of gravy and sauce.

Now why is that so?  Perhaps due to the thoughts of its huge whole size and longer time of preparation and cooking, held back many of us from making it a regular on the menu.

But the truth is, turkey is a healthy meat, and we should use it more often, albeit in different forms, perhaps, so we would not get bored having the same menu.

Let’s think of the many ways we could use turkey meat, apart from using the whole turkey.
a) Minced for meatballs, or even pies and chilli con carne
b) In slices or medallions ie. from the breast part of the meat
c) Cut into pieces eg. Drumsticks and Wings
d) Use the carcass and bones for stock and leftover meats in soups

As for the part of  being a healthy meat, I also read an article recently and here’s what was mentioned:

“1 oz of turkey contains between 15 mg and 24 mg cholesterol
while 1 oz of beef contains 20 and 30mg of cholesterol. It all adds up to a large difference in artery clogging cholesterol between beef and turkey.”

This is good news to me.

Finally, among the many roasted turkey recipes available in YouTube, I found one that we could use for daily meals.