RECIPESPRODUCTSPANTRYSHOPPING

Turkey

Turkey is a large poultry bird, native to North America, belonging to the same family as chickens and pheasants. These flightless birds are known for their fan-shaped tail and wattled neck, and they are usually raised for their tender, flavorful meat. Domesticated turkeys are an essential part of American cuisine, with roast turkey often taking center stage during festive occasions like Thanksgiving and Christmas. Turkey meat, being a lean source of protein, is highly nutritious with essential vitamins and minerals such as B-complex vitamins, selenium, and iron. Its lower fat content compared to red meat makes it a popular choice for health-conscious consumers. Turkey can be prepared in various ways, such as roasting, grilling, or ground for use in burgers, tacos, or meatballs.
#20
IN POULTRY
157
CAL / 100G
$0.27
AVG / OZ
turkey
0%
CARBS
24%
FAT
76%
PROTEIN
Turkey FAQ
Cooking turkey presents unique challenges, and the task often intimidates people, especially when preparing a whole bird for a special occasion. Turkey's lean nature can lead to dry, tough meat if not carefully prepared and cooked. It's vital to understand the steps to brining or marinating your turkey, creating a moisture barrier, and knowing the right time-temperature combination to cook turkey perfectly. It's also a commonly asked question whether to cook turkey breast-side up or down for optimal moisture retention. To get the most from your turkey, use everything. The leftovers make great sandwiches, while simmering the bones with veggies can yield a flavorful bone broth. Using the drippings from the turkey for a gravy can amplify the turkey's taste, too. As for little-known tips, letting your turkey rest post-cooking redistributes the juices and makes for a moist, tender bird. Also, remember not to forget the giblets in the turkey cavity before cooking! Many people overlook this, leading to an unpleasant plastic-burning smell in your kitchen.
How long do I need to cook the turkey?
Should I cook my turkey breast-side up or down?
How can I keep my turkey from drying out?
What temperature should I set my oven to roast the turkey?
How do I know when my turkey is done?
To stuff or not to stuff the turkey?
What should I do with the giblets?
Should I brine my turkey?
Can I still cook a partially frozen turkey?
How can I add flavor to my turkey?
Expiration & Storage Tips
When does turkey expire?
Fresh turkey in your refrigerator should be safe to eat for one to two days after purchase. Once cooked, turkey should be good for about 3 to 4 days. Check the 'sell by' or 'best before' date on packaged turkey meats (like turkey slices). They're typically fine to use up until this date and for a several days after, depending on how it was stored. If you have chosen to freeze your turkey, it can safely be stored indefinitely, but for the best flavor and texture, try to use it within seven months.
How do you tell if turkey is bad?
Spoiled turkey meat may have a strong, gamey smell, and it's often slimy to the touch. Color changes can occur as well, with spoiled turkey appearing gray or greenish. If the turkey has a sour, off smell or if it feels slimy, then it's time to throw it out. Even if only a small part of the turkey shows signs of spoilage, it's best to discard the whole bird as bacteria may have spread throughout.
Tips for storing turkey to extend shelf life
• Keep fresh turkey in its original packaging and place it in the refrigerator immediately after purchase. • If you plan on freezing turkey, double wrap it in heavy-duty aluminum foil or place it in a freezer bag to prevent freezer burn. • For cooked leftovers, allow the turkey to cool slightly then refrigerate it within two hours. This inhibits bacteria growth. • If you have a large quantity of leftover cooked turkey, consider portioning it into smaller servings before refrigerating or freezing. This allows for quicker cooling and reduces the time the food stays in the 'danger zone', 40 to 140 °F, where bacteria multiply rapidly. • To defrost a frozen turkey, it's safest to do this in the refrigerator. Allow approximately 24 hours of thawing time for every five pounds of turkey.
EXPIRES WITHIN
6 - 21
DAYS
Health Info
Macros
0g
CARBS
6g
FAT
21g
PROTEIN
Allowed on these diets
LOW FAT
HIGH CALCIUM
KETO
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
LACTOSE FREE
GLUTEN FREE
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