| Roast turkey has always been associated
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| | than chicken, or even a top loin
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| with the year end festivities. You
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| | beefsteak.
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| know,the Thanksgiving turkey. The
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| | That makes turkey the ideal food for
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| Christmas turkey. Roast turkey stuffed
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| | growing children, athletes and anyonewho
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| with a delicious stuffing, served with
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| | wants lean muscle.
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| gravy or cranberry sauce is a must for
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| | Fat
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| the end of theyear celebrations.
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| | Most of the fat in poultry is found in
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| The fact is, turkey is such a healthy
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| | the skin. That means, by trimming offthe
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| meat, it should not be reserved ONLYfor
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| | skin in chicken or turkey, you remove
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| Christmas and Thanksgiving. You should
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| | most of the fat. Beef, pork and lambon
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| have turkey as part of your dailydiet.
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| | the other hand have the fat embedded in
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| Especially the breast meat of the turkey,
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| | the meat itself. So just by switchingto
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| without the skin.
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| | poultry alone, and removing the skin, you
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| Why?
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| | effectively remove most of the fat.
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| 3 reasons.
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| | In fact, 3 ounces of skinless, boneless
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| 1. Turkey meat has a very high protein
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| | turkey breast contains a mere 1g offat
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| content
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| | and no saturated fat. That is a weight
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| 2. Turkey meat itself has low fat
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| | watcher's dream. This is about ashealthy
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| content.
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| | as you get.
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| 3. Turkey can be really delicious. My mom
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| | This makes turkey the ideal meat for
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| cooks a fantastic roast turkey.
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| | anyone who wants to stay slim, yet eatto
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| Here are 2 of her roast turkeyrecipes.
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| | his or her heart's content, without
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| Protein
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| | consuming much fat. Still even ifyou do
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| Ok, so we can get lots of protein from
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| | switch to turkey, watch your portion
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| meat, fish and soya beans. Sure,
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| | size. Double the amount you eat andyou
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| beefpacks plenty of protein that you body
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| | will still gain weight.
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| needs, but red meats are high
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| | The flip side is the lack of fat in
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| incholesterol.
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| | turkey meat compromises the taste.
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| For example, 1 oz of turkey contains
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| | Afterall, the yummiest food contain fat.
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| between 15 mg and 24 mg cholesterolwhile
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| | Fat flavors food.
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| 1 oz of beef contains 20 and 30mg of
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| | Then again, with the right seasoning,
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| cholesterol. It all adds up to alarge
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| | gravy and all, turkey can be delicious.
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| difference in artery clogging cholesterol
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| | Just try my mom's recipes like her
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| between beef and turkey. Thatmeans if you
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| | roastturkey with rice stuffing or the
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| have heart disease or high blood
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| | roastturkey with bread crumb stuffing.
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| pressure, switching from beef toturkey
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| | It is time to switch to somethinghealthy
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| can make a big difference.
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| | and yummy.. like turkey.
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| As for protein, USA Poultry and Egg
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| | The writer is the webmaster of Kitchen
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| Export Council billed turkey as
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| | which helps you find your kitchen
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| theperfect protein. It has more protein
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| | essentials online, easily.
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