Turkey Breast

Name: Turkey breast — the large, lean, white meat from the chest of the turkey, sold whole (bone-in or boneless), as steaks, cutlets, mince or deli slices. It is the leanest cut of poultry, and mild in flavour.

Description

Turkey is native to North America, and was domesticated by the peoples of Mexico, then introduced to Europe in the 16th century. Turkey breast is widely eaten for Thanksgiving and Christmas, but also year round, and as a lean alternative to red meat in sandwiches, stir-fries and salads.

The breast is the biggest muscle of the bird, and has little fat, so it dries out easily. Brining, covering with butter or bacon, cooking to the right temperature, and resting prevent this. A whole breast roast is a convenient alternative for smaller groups than a whole turkey.

Main nutrition value

Turkey is a good source of high-quality protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and white meat is very lean. Skinless turkey breast is one of the leanest and highest-protein meats, with very little fat.

How best to be consumed

Turkey breast is cooked gently, to 74°C, and no further.

1. Brine for several hours, or rub with butter and herbs under the skin, to help keep it moist.
2. Roast at 180°C for about 20 minutes per 500 g, until the thickest part reaches 74°C.
3. Let cooked meat rest for 3 to 5 minutes before slicing, so it stays juicy. Rest a roast for 15 to 20 minutes.
4. Slice turkey steaks and cutlets thinly, and pan-fry or grill for 3 to 5 minutes per side.
5. Use leftovers in sandwiches, salads and soups, within 3 days.

Overconsumption could cause…

Turkey breast is healthy, with careful handling.

1. Food poisoning from Salmonella and Campylobacter, which are common on raw poultry, so cook it to 74°C, avoid washing raw poultry (which spreads bacteria), and keep it away from ready-to-eat food.
2. Dry, stringy meat from overcooking, which tempts people to add fatty sauces.
3. High salt (sodium), which can raise blood pressure over time, particularly in cured, canned and processed products. This applies to brined, deli and processed turkey breast.

GroupsTurkey and DuckPoultry and game birdsHigh proteinLow fatLow sodiumRich in seleniumFresh

Related foodsWhole TurkeyTurkey Mince / Ground TurkeyQuailGooseWhole DuckDuck Breast

Wikipedia — Turkey (bird), used for origin, naming and history: https://en.wikipedia.org/wiki/Turkey_(bird)