Posted By pinewood on 2 October 2017
The traditional roast turkey just might be the best choice of an entree for your Thanksgiving dinner. A roasted organic, free range turkey is perfect for those of you trying to stick to a paleo or high protein diet. Admittedly it is not such a great choice for those of you who are vegan, however there are meat substitutes such as Tofurky, which is a stuffed Tofu roast, Quorn Turky’Y, which is made from micro-protein fungus and Vegetarian Plus’s Vegan Whole Turkey, which is made from soy and wheat protein.
Why Turkey is So Good For You
Of all the different types of poultry, turkey is one of the most nutritious Two ounces of turkey is only worth 110 calories and the meat is packed with phosphorus, selenium, B vitamins (including B6 and niacin), and zinc. Iron is important for maintaining your energy levels and selenium and the B Vvitamins can help improve your thyroid function Turkey also contains omega-3 fatty acids, which are the good fats that assist with memory, joint pain and hair growth.
When it comes to deciding whether or not you preer white meat or dark meat, the decision is often a matter of taste, but technically dark meat is more nutritious. Dark meat contains higher amounts of nutrients and a significant amount of copper, which helps with the formation of collagen.
Everyone who has eaten turkey at a holiday meal probably knows that turkey can make you sleepy. This is due to the presence of the amino-acid tryptophan, which your body converts into serotonin. Serotonin regulates sleep cycles and is a cure for insomnia.Eating turkey has also been known allay the pain of migraines.
Everyone knows that eating turkey makes you sleepy This is due to the the presence of the amino acid tryptophan in turkey, which your body converts into the mood-elevating brain chemical serotonin. Serotonin regulates your sleep cycles and induces sleep. Turkey is also considered to be a a diet food because brains that have a higher serotonin release tend to be less susceptible to cravings.
Turkey soup, made with lots of celery, garlic and onion is also considered to be an immune boosting potion that will help you get over your cold more quickly.
Preparing Roast Turkey
When preparing a whole turkey, be aware of the four main safety issues: thawing, preparing, stuffing, and cooking to adequate temperature.
Thawed turkeys must be kept at a safe temperature. The “danger zone” is between 40 and 140°F — the temperature range where food borne bacteria multiply rapidly. While frozen, a turkey is safe indefinitely, but as soon as it begins to thaw, bacteria that may have been present before freezing can begin to grow again, if it is in the “danger zone.”
Bacteria that is present on raw poultry can contaminate your hands, utensils, and work surfaces. Always wash your hands, utensils, and work surfaces before touching utensils and other foods.
For optimal safety and uniform doneness, cook the stuffing outside the turkey in a casserole dish and don’t place it inside of the turkey until you are rady roast it. However,. Make sure the center of the stuffing reaches a safe minimum internal temperature of 165°F. Bacteria can survive in stuffing that has not reached 165°F, possibly resulting in food-borne illness.
Set the oven temperature no lower than 325°F and be sure the turkey is completely thawed. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2-1/2 inches deep. Check the internal temperature at the center of the stuffing and meaty portion of the breast, thigh, and wing joint using a food thermometer. Cooking times will vary according to what is on the package. The food thermometer must reach a safe minimum internal temperature of 165°F beore serving. Let the turkey stand 20 minutes before removing all stuffing from the cavity and carving the meat.
You do not have to eat the entire bird all at once. You can easily slice it and store the leftovers in the freezer in easy to manage serving sizes. Think about saving slices for great lunch sandwiches. Or, for supper, you can have drumsticks, thighs, or wings. Cut it into chunks before storing and toss it into a salad or add them to a curry or stir-fry.
Once you have carved the turkey and stored it, you can boil the remains in water or bullion for several hours and then remove the bones. This can then be frozen in easy to use serving sizes and become the base for a soup – just add some carrots, peas, and barley.
For more information about a healthy diet losing weight or naturally boosting your immunity or to book a consultation about anti-aging, naturopathic testing, iv therapy or any health issue you may be experiencing, visit the Pinewood Natural Healthcare Centre website that has a list of full services and products at www.pinewoodhealth.ca
You can also all our Toronto Office at (416)-656- 8100) or our office in Pickering, Ontario at (905)-427-0057. Our email is firstname.lastname@example.org and we would be happy to answer any question that you have about our fully integrated
holistic health services.
 Office of the Associate Director for Communication, Digital Media Branch, Division of Public Affairs, It’s Turkey Time: Safely Prepare Your Holiday Meal. Posted Nover 19, 2012. Centers for Disease Control and Preventon. http://www.cdc.gov/features/turkeytime/. Retrieved Sept 11, 2013, 9:10 pm.