Encyclopedia Of Foods

296 Part II: Encyclopedia of FoodsTurkeyOnce, turkey was for Thanksgiving andChristmas only. In fact, 90 percent of allturkeys were sold during November andDecember. It all started when wild turkeywas served as part of a feast of thanksgivingin 1621, and the tradition of turkey onthe Thanksgiving table endures.Americans now embrace the turkey formore than just special-occasion dining.Today, turkey is sold in supermarkets inparts, just like chicken, for ease of use.Breeders also have created smaller versionsof turkey. Served whole, these new birdscan weigh in at 5 to 8 pounds instead ofthe standard sizes, which can be 20 or sopounds at holiday time.Turkey is very similar to chicken inmany regards, both nutritionally and withrespect to USDA grading and storagerequirements. The meat is high in protein,niacin, and vitamin B 6 . It also provides agood source of phosphorus and zinc. Likechicken, turkey is a low-fat poultry choice,containing about 5 grams of fat per servingafter roasting and removing the skin.Turkeys are available in supermarketsyear-round. The skin on fresh turkeyshould be off-white to cream-colored andthe meat should be pink. Self-bastingturkeys have butter or vegetable oil injectedunder their skin to increase their flavor andmoistness, cutting down on the possibilityof an overly dry dinner. Turkeys also areavailable smoked — as whole or breast only— or canned.Preparation TipsIf you are buying a frozen turkey, make sureit is rock-hard and free of any cuts or tearsin the protective wrapping. Then, defrostit using the same methods and precautionsas recommended for chicken.If you are buying a fresh turkey or freshturkey parts, rinse the flesh with cold waterand pat it with paper towels before cooking.For thawing, which is always done in therefrigerator, allow about 1 day for every 5pounds of turkey.Check to make sure you have removedthe giblets, heart, or other organs, whichmay be packaged in the breast cavity. Keepand cook the giblets separate from theturkey. Regardless of when you cook theturkey, the giblets should be cooked orfrozen within 24 hours.Serving SuggestionsAlthough turkey is traditionally stuffedand roasted, it can be cooked in severalways. Parts such as breasts, legs, and cutletscan be prepared in the same way as a favoritechicken recipe. Cooked and smokedturkey also goes well in cold salads andsandwiches.If you are preparing the traditionalturkey meal, estimate 3 hours for anunstuffed turkey of 8 to 12 pounds and 41/2 hours for an unstuffed turkey of 18 to24 pounds. Use a food thermometer.Turkey breasts should be cooked to 170°Fahrenheit, and drumsticks, thighs, andwings to 180° Fahrenheit. To ensureuniform cooking and safety, cook stuffingoutside the bird. If it is cooked inside theturkey, the center of the stuffing must reach165° Fahrenheit.EggsIn addition to being a popular breakfastfood, eggs are a symbol of beginnings.Primitive humans recognized the egg as theRoasted turkey