It is that time again this year for many people around the Globe. In some cultures, the famous Turkey bird makes its presence at the dinner table only on Thanksgiving day. For others, it could also be on Christmas Day. But let’s not forget that many people consider this famous bird as everyday food as well. So let’s prepare the turkey the right way.
A special meal
Turkey is somewhat a staple food in terms or a special event or an occasion. This bird is famous for making an entrance at parties, communions, weddings, and christenings in the Caribbean. Partly because it can feed several people, and it looks damn good when sitting on a beautifully decorated platter.
Fresh, natural, or frozen, no matter your preference, turkey meat (whole or cutup) must be well spiced. There are tons of recipes online that instruct us to only season the bird with salt, and pepper. That is not good in my kitchen.
I am used to adding spices, marinating my meat and cooking it slowly, so all the flavors are perfectly married to one another. No matter the recipe, you must add spices so that special bird can be flavorful.
An everyday food
Turkey meat has been labeled as a healthier food compared to other types of poultry and meat. Because of its lean labeling, many people have opted to consume other types of meat. One, for example, pork is also labeled as lean and the other white meat.
Turkey is slightly leaner than chicken. They both provide high-quality protein and are considered better protein options in most diet regimen.
These days you can find turkey meat in many ways. Luncheon meat, sausage, bacon are some of the common ways to buy turkey meat.
How to buy a turkey
This question can only be answered one way. The answer is what you prefer.
Natural, Fresh, or frozen are your choices. Whether you buy a fresh, natural, or frozen turkey, you still need to season it well. The only differences between are preparations and taste.
Fresh or natural turkey will always taste better than frozen turkey. That is a fact for most food. Fresh or natural turkey can be purchased directly from your local butcher or at your local supermarket. Many turkey farmers have decided not to use any growth hormones and to use only exceptional food to feed the birds. This option is better!
Frozen turkey labels can be deceiving. The word “fresh or natural” is used very lightly for marketing purposes. It also used to describe the turkey as organic. Always read the labels to To make sure that you are buying what you want, please read the label carefully.
The Food Network turkey typology – essential and useful information
Basted or Self-basting: These are whole birds that are injected with or marinated in a solution that, according to USDA specifications, includes “butter or other edible fat, broth, stock or water; plus spices, flavor enhancers and other approved substances.” This increases the moisture content in the meat; however, it also masks the natural taste of the bird.
Free Range/Free Roaming/Cage Free: These birds have access to the outside and the ability to move about a yard. This increased mobility helps to develop muscle, contributing to a more fully flavored and complex meat. A common misconception is that free range chicken is synonymous with organic or naturally processed birds. These distinctions only refer to the animal’s ability to roam and its access to light, not feed or processing. Kosher: The distinction given to the birds that have been killed according to Jewish dietary laws. Kosher birds are salted inside and out, and left to drain before soaking and washing. Since the salt pulls moisture from the meat of the bird, the flesh is denser. These birds, also prized for their full taste, tend to be more expensive than non-kosher poultry.
Natural: Can be added to a label if no artificial flavors, colorings, ingredients, chemical preservatives or any other artificial or synthetic ingredients were used to process the meat. Natural poultry can have antibiotics as part of their regime. Poultry labeled “natural” should not be confused with organic. Sometimes “no hormones” will be added to the label; this is a meaningless distinction, since hormones are never used in poultry or egg production in the U.S.
Organic: Organic poultry represent a two-stage process. First, the farmer does not use any chemicals, antibiotics or roughage fillers when raising the birds, as well as giving them access to the outdoors and direct sunlight, as with free range. In addition, the animal’s feed must be raised organically — without chemical fertilizers or pesticides. These birds tend to be more expensive, but are potentially the finest and fullest flavored available.
- Buy a natural or organic turkey
- If using a brine, make sure you use one that is made with several herbs and spices
- Don’t ever use salt and pepper only
- Use store-bought poultry seasoning or turkey seasoning (read the label for ingredients) if you don’t want to make your own
- Use a seasoned butter to rub the outside of the turkey before roasting. Seasoned butter can be prepared with Noubess Hot and Spicy Original with Herbs – preferably 2 tablespoons for a large 10-15 pound turkey.
- Use Noubess Poultry Seasoning, Salt-Free to season your turkey inside and out. Notice that it does not contain any salt. This seasoning is perfect if you are following a no to low salt diet.
- Insert ingredients to enhance the flavor such as parsley, thyme, onion, garlic, and a lemon quartered.
- Do not cut the roasted turkey right away. Wait at least for 15-20 minutes.
- Do not roast the turkey at high temperatures.
- Do not rush when preparing your turkey
Check out these recipes and how to prepare your turkey: