"**Turkey, only the meat**" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Turkey, only the meat — this is a poultry meat product. Turkey meat is considered dietary and healthy. It is rich in protein, vitamins (B6, B3, B2, B1, A), macro- and trace elements (phosphorus, selenium, zinc, magnesium, potassium, iron, sodium, copper, manganese, calcium), and also contains essential amino acids.

Turkey meat can be prepared in various ways: baked, braised, boiled, fried, smoked, and so on. It is suitable for preparing various dishes such as cutlets, meatballs, roulades, casseroles, soups, salads, and others.

When choosing turkey meat, it is important to pay attention to its freshness and quality. Fresh meat has a pink color, a firm texture, and a pleasant smell. It should be packed in clean and dry packaging with the expiration date and the manufacturer indicated.

Here are a few storage tips for turkey meat:

• Fresh meat can be stored in the refrigerator at temperatures from 0 to +4 °C for no more than 2 days.
• Frozen meat can be stored in a freezer at temperatures not higher than -18 °C for up to 3 months.
• Thawed meat should be used immediately after thawing.

When preparing turkey meat, it is important to follow these recommendations:

• Before cooking, the meat should be rinsed under cold running water and dried with a paper towel.
• For frying and baking, the meat should be cut into pieces about 2 cm thick.
• For boiling and stewing, cut the meat into pieces about 5 cm in size.
• To make ground meat, pass the meat through a meat grinder.

If you follow these recommendations, turkey meat will be tasty and juicy.