Whole Turkey

Name: Whole turkey — an entire bird, usually 4 to 10 kg, with white meat on the breast and dark meat on the legs. It is the centrepiece of Thanksgiving in the United States and Christmas in Britain and many other countries.

Description

The turkey is native to North America, and was domesticated in Mexico over 2,000 years ago, before being introduced to Europe by Spanish explorers in the 16th century. It became the traditional festive bird in Britain by the 19th century, and the symbol of the American Thanksgiving, when millions of turkeys are eaten.

A turkey is big, and the main challenge is cooking the lean breast and the tougher legs at the same time, without drying out the breast. Methods include brining, spatchcocking, covering the breast with foil or butter, and cooking to temperature. Food safety is critical: a frozen bird must be thawed completely, in the fridge, which can take days, before cooking.

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. Whole turkey provides lean white meat and richer dark meat, with the skin adding fat.

How best to be consumed

Whole turkey needs careful thawing, cooking and resting.

1. Thaw completely in the fridge (allow about 24 hours per 2 kg), never on the counter.
2. Roast at 180°C for about 20 minutes per 500 g, plus 20 minutes, until the thickest part of the thigh reaches 74°C, and juices run clear.
3. Cover the breast with foil, if it browns too fast, and baste or brine to keep it moist.
4. Rest for 30 minutes before carving, covered loosely.
5. Refrigerate leftovers within 2 hours, and eat or freeze within 3 to 4 days.

Overconsumption could cause…

Whole turkey is healthy, but safe handling matters.

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. Large birds are easy to undercook near the bone, and a partly frozen bird cooks unevenly, so use a thermometer.
2. Food poisoning from stuffing cooked inside the bird, or leftovers left out too long, so cook stuffing separately, or until at least 74°C, and refrigerate promptly.
3. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat. This applies to the skin.
4. High salt (sodium), which can raise blood pressure over time, particularly in cured, canned and processed products. This applies to brined and basted birds.

GroupsTurkey and DuckPoultry and game birdsHigh proteinLow sodiumRich in seleniumRich in vitamin B12Fresh

Related foodsTurkey Mince / Ground TurkeyTurkey BreastQuailGooseWhole DuckDuck Breast

Wikipedia — Turkey as food, used for origin, naming and history: https://en.wikipedia.org/wiki/Turkey_as_food