Unless it’s Thanksgiving time around your household, then you probably don’t really mess around with the turkeys too much. After all, they’re big, bulky, harder to cook, and those leftovers can really just sit in your fridge for weeks until you have to throw them out.
However, health-conscious people have found that turkey is absolutely full of health benefits. At the very least, turkey makes one of the best substitutes on the planet for food items that are otherwise unhealthy.
Here are just a few things turkey subs for in your local convenience store:
* Ground beef
Instead of the greasy and unhealthy ground beef that you’ll find, purchasing a turkey substitute gives you a leaner option with less fat, more protein, higher calcium content, and more. The same goes for the bacon and other turkey-based products.
Turkey is plentiful and a lot less expensive now than it was in the past, due to mass production. Around the Thanksgiving season, it’s not uncommon to find turkey available for less than 50 cents per pound.
Not only is turkey better for you than red meats and pork, but it also has a big wing up on its poultry counterpart – chicken.
Going pound for pound (or ounce for ounce, more like it), turkey is by far the healthier option over chicken. Now, of course, chicken is still a very healthy food, especially when used in substitutes (like turkey is) and when eaten without skin. It just so happens that turkey packs a better punch in terms of health.
How turkey is better than chicken:
* More protein
* Less fat
* Higher calcium
* Lower sodium
* More defined taste (bigger flavor profile)
* More meat, meaning more bang for the buck when purchasing whole turkey
* Better canvas for flavors
Here is a simple and delicious recipe that will have you eating so much turkey you won’t feel the urge to have it at Thanksgiving (I’m kidding Turkey all day!)
1 (3 pound) bone-in turkey breast, halved, skin removed
1 tablespoons olive oil
2 garlic cloves, crushed
1 teaspoons chopped fresh sage leaves, or 1 teaspoon dried
1 teaspoons chopped fresh rosemary leaves, or 1 teaspoon dried
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F.
Rinse the turkey breast and pat dry.
In a small bowl combine the oil, garlic, herbs, salt and pepper and rub the mixture into the turkey breast.
Transfer to a roasting pan and roast until the juices run clear when pierced with fork and a thermometer inserted into thickest part of turkey registers 170 degrees F, 30 minutes to 45 minutes.
Let rest, covered with foil, for 10 minutes before carving.