Turkey
Turkeys are large poultry or game birds with a featherless, purplish-red head and neck with warty excrescences. The females are called turkey hens and the males are referred to as toms or gobblers.
Unlike wild turkeys, which have little flesh, domesticated strains are considerably heavier (up to 18 kilograms), thanks to years of careful crossbreeding. In some countries, turkeys are killed young, at 12 - 16 weeks of age. The eviscerated birds generally weigh 3 - 8 or more kilograms. Turkey meat is coarser and drier than chicken. The larger the turkey, the less tasty its flesh is.
In Europe, turkey was initially served only at royal tables. The taste for the meat gradually spread through a number of countries, and the birds eventually replaced the traditional Christmas goose in places such as England. In France, turkeys were introduced and raised intensively by the Jesuits; indeed, even today, French people sometimes refer to them as "Jesuits."
Turkeys have almost twice as much white meat than dark. The white meat is drier, less fatty and generally more popular. About 40% of the bird's weight is edible. Each 500g of raw turkey thus provides about 84 grams of cooked meat, slightly over half of which can be served sliced.
Avoid cooking turkey at less than 150°C, as not all pathogenic bacteria will be destroyed. The ideal cooking temperature is 165°C.
To ensure optimum cooking, insert a meat thermometer in the fleshiest part of the breast or thigh. The ideal internal temperatures are 72°C (breast) and 78°C (thigh). For more information, refer to the Poultry Cooking Times Chart on this site.
Unlike wild turkeys, which have little flesh, domesticated strains are considerably heavier (up to 18 kilograms), thanks to years of careful crossbreeding. In some countries, turkeys are killed young, at 12 - 16 weeks of age. The eviscerated birds generally weigh 3 - 8 or more kilograms. Turkey meat is coarser and drier than chicken. The larger the turkey, the less tasty its flesh is.
History
Native to North America, they were introduced to Europe by the Spanish. In England, the birds were dubbed "turkey cocks," a name that, until then, had been applied to Guinea fowls native to "Turkish" (i.e., Muslim) lands. In many countries, stuffed turkey with cranberry sauce or jelly is traditionally served at Christmas and in the United States and Canada at Thanksgiving; the latter practice dates back to November 1620, when the famished Mayflower pilgrims dined on turkey upon arriving in today's Massachusetts.In Europe, turkey was initially served only at royal tables. The taste for the meat gradually spread through a number of countries, and the birds eventually replaced the traditional Christmas goose in places such as England. In France, turkeys were introduced and raised intensively by the Jesuits; indeed, even today, French people sometimes refer to them as "Jesuits."
Nutritional Value
Turkey is high in protein, niacin, vitamin B6, zinc and potassium. It is also a good source of vitamin B12 and phosphorus.Turkeys have almost twice as much white meat than dark. The white meat is drier, less fatty and generally more popular. About 40% of the bird's weight is edible. Each 500g of raw turkey thus provides about 84 grams of cooked meat, slightly over half of which can be served sliced.
Buying
As turkeys are often too large for the needs of today's consumers, the turkey industry markets a wide range of products. Consumers can choose from boneless turkey, turkey pieces (breasts, thighs, drumsticks, etc.) chopped or cubed turkey, turkey cutlets, turkey rolls and a number of processed products (pastrami, salami, kolbassa sausage, etc.). Boneless turkey is available with or without the skin, can consist in white or dark meat, and may also be precooked, smoked or even ham-flavoured. Generally speaking, ready-to-cook and precooked products are sold frozen; to find out what they contain, consult the list of ingredients.Storage
Make sure your turkey is completely thawed before you put it in the oven, to ensure even cooking and full destruction of all pathogenic bacteria (salmonella) that may be present. Ideally, the bird should be thawed in the refrigerator in its original wrapping; this takes about 5 hours per 500g. You can also thaw it in cold water (plan on about 1½ hours per 500g or the microwave, see the manufacturer's instructions for thawing poultry).Avoid cooking turkey at less than 150°C, as not all pathogenic bacteria will be destroyed. The ideal cooking temperature is 165°C.
To ensure optimum cooking, insert a meat thermometer in the fleshiest part of the breast or thigh. The ideal internal temperatures are 72°C (breast) and 78°C (thigh). For more information, refer to the Poultry Cooking Times Chart on this site.
