One for the holdiays! Enjoy!
Turkey is low in fat and high in protein. It is an
inexpensive source of iron, zinc, phosphorus, potassium
and B vitamins. Selenium has been shown to inhibit
cancer development, improve the immune system, and aid in the
metabolism of our thyroid hormone. Each serving of turkey
contains almost half of the body's requirement for selenium.
Turkeys are raised extensively because of the excellent
quality of their meat and eggs. Each Thanksgiving about
675 million pounds of turkey are consumed in the US.
Americans consume an average of 18 pounds of turkey
meat per capita each year. The dark color of the meat
comes from a chemical compound in the muscle called
myoglobin, which plays a key role in oxygen transport.
White muscle, in contrast, is suitable only for short
bursts of activity such as, for turkeys, flying. That's
why the turkey's leg meat and thigh meat are dark,
and its breast meat (which makes up the primary flight
muscles) is white. Turkeys are fed mainly
a balanced diet of corn and soybean meal mixed with a
supplement of vitamins and minerals.
And the one fact we have all wondered since we saw
our first turkey:
The red fleshy thing that hangs from a turkey's neck is called a "wattle."