Turkey - Bourbon Red
Did You Know?
The Bourbon Red turkey originated in the late 1800's and was named for Bourbon County in Kentucky's Bluegrass region.
Turkey breast averages 160 calories per 100g serving. It is a good source of iron, vitamins B6 and B12, pantothenic acid, niacin, phosphorus, potassium, zinc, and selenium. Turkey is a very lean and nutritious option.
Shopping and Storage
When buying a turkey, a heritage or organic turkey is best. Heritage turkeys are naturally bred with no hormones or antibiotics. They are raised outdoors, roam freely on pasture and eat the varied diet nature intended them to eat, unlike most turkeys today.
Turkey meat should be refrigerated until ready to use. It should smell fresh, not foul. Raw turkey can have salmonella or other food-borne diseases, don't prepare other food items where raw turkey has been to avoid contaminating your meal. Thaw turkey in the refrigerator and cook it to an internal temperature of 165 degrees.
Traditionally, whole birds are roasted each year for Thanksgiving. However, you should consider eating turkey more often, as it is a great alternative to chicken, pork, and beef, and can be used in almost any recipe any other protein is used in.