Here are some tips to keep in mind when using turkey parts:
How much to buy
For a 3 1/2 oz. (100 g) serving of cooked turkey per person, you should purchase the following amounts:
Boneless turkey breast 1/4 lb. (125 g) per serving
Turkey thighs, drumsticks & wings 1/2 lb. (250 g) per serving
Ground turkey 1/4 lb. (125 g) per serving
Did you know …Tenderloin, scaloppini, medallions, fillets, steaks, strips, cubes and cutlets are all various cuts of breast meat and can be used interchangeably.
How to keep turkey juicy
Because turkey does not have a lot of fat, it will dry out if overcooked. Use moderate heat and cook only until the pink disappears.
Leftover turkey can come from a roasted or barbecued turkey. If you don’t have leftovers, you can ask for roast turkey breast slices at your deli counter.
Or create your own leftovers by roasting a 2 lb. (1 kg) turkey breast at 325° F (160° C) for approximately one hour or until a meat thermometer inserted in the turkey reads 170° F (77° C).
To store leftover turkey, wrap well and refrigerate for 2-3 days, or freeze for up to three months.
Defrosting frozen turkey parts in the microwave
Turkey parts take 7 to 9 1/2 minutes per pound (500 g) to defrost. For best results, place the parts in a baking dish with the thicker parts on the outside. Microwave on Defrost setting. Check halfway through for warm spots. Rearrange parts if necessary, and defrost for remaining time.
The skinny on turkey and nutrition
In addition to being a “lean meat”*, turkey is also an excellent source of protein and niacin, and a good source of phosphorous. Any way you slice it, turkey’s nutritious and delicious.
* White turkey meat has 3 grams of fat per 86gwt.