A spokeswoman for pheasant turkey is one of the largest breeds of its kind, its home is considered to be the United States, where it was discovered and bred for the first time. Even in the most ancient times, the Aztecs grew this bird, getting turkey meat, the useful properties of which have been known since antiquity. In Spain, it was brought in the eighteenth century, after which it began to grow in other countries: in France, England, etc. An adult male weighs about 9 to 35 kg, the weight of females is much less - from 4.5 to 11 kg. Features of this type of bird: strong legs of great length and massive tail. On the neck and head of the bird - the characteristic "decoration" or "coral", formed on the skin. A male has a certain type of beak: its upper half has a massive outgrowth bent downwards, its length can be increased to fifteen centimeters. The color of turkeys and turkeys: white, black or bronze.
Currently, special popularity is enjoyed by turkey meat, whose useful properties are proved by leading experts. It is widely used in cooking in all countries of the world. In America, birds are grown according to the most advanced technology. Turkey meat is red. North Caucasian bronze turkey, white Moscow, black Tikhoretsky, pale, white broad-chested, North Caucasian white are grown in Russia. Their meat is distinguished by a huge amount of useful microelements, vitamins, proteins. Such a bird contains a lot of phosphorus, almost inferior to marine products, including fish. The daily supply of vitamin PP can "fill" the body by using turkey meat. Useful properties of the bird are undeniable. In this product, a little cholesterol, so it can be taken with atherosclerosis, metabolic disorders.
The turkey is rich in magnesium, iron, selenium, which allows you to prevent many diseases, including menacing ones. Eating a meal from this bird, each person is able to prevent many nervous illnesses, as well as keep your skin fresh and young. Children, elderly people and allergic people can safely eat turkey meat, the beneficial properties of which will favorably affect their body. Important point: a dish from such a bird refers to hypoallergenic products. Turkey contains 12 grams of fat, 21.6 grams of protein, while it does not contain carbohydrates. Any beginner culinary has the opportunity to easily cook turkey meat for himself , the calorie content of which is only 194 kcal.
Nowadays, surprise guests and households in many ways cooking dishes. When using turkey meat, useful properties will be particularly noticeable. The turkey breast can be stuffed with berries, fruits, vegetables, etc. Christmas table in America is impossible to imagine without a baked turkey, prepared by the way of stuffing and baking. The turkey is best prepared in the simplest way: cut the carcass into pieces, cook for an hour and a half. You can also marinate it with butter, spices, lemon juice and cook from such a semi-finished product of any type of dish. To get rid (if necessary) of the smell of a baked bird, you should put ginger or nutmeg inside the turkey before baking.