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{{nutritionalvalue | name=Turkey, breast, meat only, raw | kJ=465|water= 74 g | protein=24.6 g | fat=0.7 g | carbs=0 g | fiber=0 g | | sugars=0 g | iron_mg=1.2 | calcium_mg=10 | magnesium_mg=28 | phosphorus_mg=206 | potassium_mg=293 | sodium_mg=49 | zinc_mg=1.2 | vitC_mg=0 | pantothenic_mg=0.7 | vitB6_mg=0.6 | folate_ug=8 | thiamin_mg=0 | riboflavin_mg=0.1 | niacin_mg=6.6 | note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/171098/nutrients Link to USDA Database entry]}} |
{{nutritionalvalue | name=Turkey, breast, meat only, raw | kJ=465|water= 74 g | protein=24.6 g | fat=0.7 g | carbs=0 g | fiber=0 g | | sugars=0 g | iron_mg=1.2 | calcium_mg=10 | magnesium_mg=28 | phosphorus_mg=206 | potassium_mg=293 | sodium_mg=49 | zinc_mg=1.2 | vitC_mg=0 | pantothenic_mg=0.7 | vitB6_mg=0.6 | folate_ug=8 | thiamin_mg=0 | riboflavin_mg=0.1 | niacin_mg=6.6 | note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/171098/nutrients Link to USDA Database entry]}} |
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Turkeys are usually [[baking|baked]] or [[roasting|roasted]] in an oven for several hours, often while the cook prepares the remainder of the meal. Sometimes, a turkey is [[brining|brined]] before roasting to enhance flavor and moisture content. This is done because the dark meat requires a higher temperature to denature all of the myoglobin pigment than the white meat (very low in myoglobin), so that fully cooking the dark meat tends to dry out the breast. Brining makes it possible to fully cook the dark meat without drying the breast meat. Turkeys are sometimes decorated with turkey frills, [[paper]] frills or |
Turkeys are usually [[baking|baked]] or [[roasting|roasted]] in an oven for several hours, often while the cook prepares the remainder of the meal. Sometimes, a turkey is [[brining|brined]] before roasting to enhance flavor and moisture content. This is done because the dark meat requires a higher temperature to denature all of the myoglobin pigment than the white meat (very low in myoglobin), so that fully cooking the dark meat tends to dry out the breast. Brining makes it possible to fully cook the dark meat without drying the breast meat. Turkeys are sometimes decorated with turkey frills, [[paper]] frills or "booties" that are placed on the end of drumsticks or bones of other cutlets.<ref>{{cite web|title=FAQs|url=http://www.eatturkey.com/faq/faq.cgi/2/#44|publisher=Eatturkey.com|access-date=18 October 2011|url-status=dead|archive-url=https://web.archive.org/web/20110930151442/http://www.eatturkey.com/faq/faq.cgi/2/#44|archive-date=30 September 2011}}</ref><ref>{{Cite web|url=http://zidbits.com/2010/11/does-turkey-really-make-you-sleepy-after-eating/|title=Does Turkey Really Make You Sleepy After Eating? – Zidbits – Learn something new everyday!|access-date=2015-08-24|archive-date=2020-12-01|archive-url=https://web.archive.org/web/20201201141445/https://zidbits.com/2010/11/does-turkey-really-make-you-sleepy-after-eating/|url-status=live}}</ref> |
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In some areas, particularly the [[Southern United States|American South]], they may also be [[deep frying|deep fried]] in hot oil (often [[peanut oil]]) for 30 to 45 minutes by using a [[turkey fryer]]. Deep frying turkey has become something of a fad, with hazardous consequences for those unprepared to safely handle the large quantities of hot oil required.<ref>{{cite web | url = http://www.ul.com/global/eng/pages/offerings/perspectives/consumer/productsafety/turkeys/ | title = Product Safety Tips: Turkey Fryers | access-date = 2007-12-21 | publisher = [[Underwriters Laboratories]] | archive-date = 2009-04-25 | archive-url = https://web.archive.org/web/20090425105902/http://www.ul.com/global/eng/pages/offerings/perspectives/consumer/productsafety/turkeys/ | url-status = dead }}</ref> |
In some areas, particularly the [[Southern United States|American South]], they may also be [[deep frying|deep fried]] in hot oil (often [[peanut oil]]) for 30 to 45 minutes by using a [[turkey fryer]]. Deep frying turkey has become something of a fad, with hazardous consequences for those unprepared to safely handle the large quantities of hot oil required.<ref>{{cite web | url = http://www.ul.com/global/eng/pages/offerings/perspectives/consumer/productsafety/turkeys/ | title = Product Safety Tips: Turkey Fryers | access-date = 2007-12-21 | publisher = [[Underwriters Laboratories]] | archive-date = 2009-04-25 | archive-url = https://web.archive.org/web/20090425105902/http://www.ul.com/global/eng/pages/offerings/perspectives/consumer/productsafety/turkeys/ | url-status = dead }}</ref> |
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