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The turkey is originally from America, where the Aztecs tamed the Europeans long before it was conquered by the Europeans (the only one among all birds!).

The turkey is originally from America, where the Aztecs, the only of all birds, were tamed by the Europeans long before the conquest of the American continent.

These birds are quite thermophilic, so in most regions of Russia they are bred rather reluctantly.

Turkey meat is very tender and not fat.

In culinary terms, turkey requires much less trouble than a goose.

Initially, turkey, of course, is a wild bird. Seven wild subspecies are known in America. common turkey (Meleagris gallopavo) and another wild species — oily turkey (Meleagris ocellata). In the Americas, wild turkey is the subject of a hunt, both as a rifle (they sneak up on males, that is, during the mating season) and as traps.

Hunting with traps is facilitated by the extreme folly of a bird.

The weight of wild turkey does not exceed 10 kg.

Homemade turkey — A tame variety of common turkey.

The Indians-Aztecs tamed the turkey, and after them the Americans and Europeans were engaged in the further selection of this bird.

The breeds of domestic turkey differ not only in the color of their plumage, but also in their size.

The ancient European breeds include, in particular, black norfolk turkey (Norfolk Black), they are Black spanish (Spanish black), whose tail and back feathers are shaded in a dark brown color with a green tint; weight 15-18 kg; Bred in Norfolk County in East Anglia from turkeys who arrived in Spain in the early 16th century.

Another famous English breed of turkeys — cambridge bronze turkey (Cambridge Bronze), which have the same origin as the black Norfolk ones.

Both breeds from the XVII century were supplied to the markets of London, and herds of turkeys, whose legs were covered with tar, were driven into the capital of England by their own power.

In France, especially valued bresskaya turkey breed (dinde de Bresse) — fleshy turkey bred in Bressa with black feathers and paws, weighing from 5 to 8 kg.

Are of great importance white breasts (Broad-breasted White), bred in the 1960s in the United States by crossing white Dutch turkeys with bronze wide chest breasts; weight of males 14-17 kg.

On the territory of Russia and the former USSR, several breeds of local breeding are bred:

  • North Caucasian Bronze — bred in the Stavropol Territory in 1946 by crossing local bronze turkeys with bronze wide-chests, approved as a breed in 1956; male weight 12-14 kg;
  • North Caucasian whites — bred in Stavropol Territory in 1964 by crossing of North Caucasian bronze turkeys with white wide-chested; male weight 12-14 kg;
  • White Moscow — The most common Russian breed of turkeys; weight of males 12-14kg;
  • Black Tikhoretskaya — bred in Tikhoretsk district of the Krasnodar region by breeding local black turkeys; black plumage with bronze ebb; males weigh 9.5–10 kg.

In 2007, these four breeds were registered with the Ministry of Agriculture of the Russian Federation as breeds of the Russian selection. In modern industrial turkey industry, turkeys are used mainly with white plumage to obtain good commercial appearance carcasses.

The bulk of the livestock at the industrial enterprises of the former USSR is made up of white broad-chested and North Caucasian breeds, as well as the white Moscow breed group.

Those who want to cook a turkey in accordance with the most ancient Latin American traditions should pay attention to the recipe for a mole made of turkey with pebbles. (mole poblano de guajolote).

This recipe Mexicans inherited from the Aztecs.

For Thanksgiving Day in the USA, turkey is stuffed with corn bread, roasted on a skewer or in an oven and served with cranberry sauce.

A side dish is usually potatoes or pumpkin puree.

In Quebec, the New Year’s turkey is stuffed with pork or sausage meat.

There are many ways to cook turkey.

For example, turkey breasts are stuffed with mushrooms, vegetables, fruits or nuts (the stuffing is put into a notch-pocket, which is specially made on a piece of meat).

Turkey escalopes are cooked (it is better to pre-marinate them in vegetable oil, lemon juice and spices).

Turkey kebabs are also very tasty — chopped breasts and thighs are perfect for them.

Young birds up to 25 days old are called turkeys.

The poults are grilled, made of fricassee and cooked in kokot.

Professionals, speaking of turkey, do not distinguish between the meat of males and females, although, strictly speaking, turkey meat is slightly drier than turkey meat.

In autumn and spring, every other day or every morning, turkeys lay eggs weighing 80-90 grams. In one season, the female produces up to 30 eggs; not all of them are used to breed chicks.

Usually, turkeys for eggs are planted from early spring to early summer (eggs from the autumnal laying for hatching are usually not used, because turkeys are harder to grow in winter).

Chicks hatch on the 27-28 day, that is, the first chicks usually get to the beginning of April, the last — as a rule, to the beginning of July.

Next, the chicks fatten.

Small turkeys are fattened up to 25 days.

To get a high-quality carcass of an adult bird, females are fattened from 16 to 20 weeks (that is, 4-5 months), and males — and even longer, up to 26 weeks (about 6 months).

Thus, fresh turkey can be enjoyed in the summer, but more actively turkeys begin to slaughter early fall. Turkey’s main season — at octoberDecember.

Turkey, in particular, is traditionally served on the table Thanksgiving (the second Monday of October in Canada and the fourth Thursday of November in the USA) and catholic christmas (December 25).

To choose a good turkey carcass, carefully inspect it before purchasing. Externally, high-quality turkey should look moderately well-fed and meaty. The surface of the bird should be light and without streaks.

To the touch it should be smooth, but not slippery.

Be sure to check if the eyeball fails and the cornea is not cloudy (the eyeball must be convex and the cornea is shiny); whether the beak is wet, is there a gloss on it (should be glossy); whether the muscles are flabby and leveled after pressing the holes in the carcass (the muscles should be tight and elastic); if there is a musty, putrid odor in the chest cavity (there must be a smell characteristic of fresh meat).

The color of the meat may be different depending on the type of turkey and the content of the substance myoglobin, which in turn depends on the muscle load.

The best quality turkey has a light pink shade of muscle tissue.

Turkey is grown to 16-26 weeks. During this period, its mass can reach 9-10 kg, and it is during this period that its meat is the most delicious. The optimal ratio of mass of meat and bones — in poultry weighing 5.5 kg and above.

Turkey poults have a particularly tender meat, but it is still immature from the point of view of utility.

To choose baby turkey (and therefore tasty), you need to look at the scallop and legs.

A light comb and smooth gray legs are a sign of bird’s youth.

If turkey is for sale packaged (can often be seen in supermarkets), then do not forget to check the tightness of this package.

The shelf life of chilled turkey is small, the maximum is a couple of days, so it is best to buy it just before use.

To make turkey better preserved in a refrigerator, it needs to be wiped thoroughly, remove excess moisture and wrap foil.

At an optimum temperature of 0-2 degrees Celsius and a humidity of 80-85%, the shelf life can be increased to one week.

Store turkey meat in the freezer can be up to one year.

Turkey in America is traditionally served on a festive table on Christmas and Thanksgiving. It will do.

When you need to cook a bird, the Chinese are not looking for easy ways. So, the most famous duck — Peking -.

We do not know what nutritionists will say about this, but we, the cooks, have a bird union — hens, ducks,.

If you want to please everyone at the table, make chicken or turkey patties. .

Turkey fillet is dietary meat: it is prepared quickly and clearly ahead of the usual chicken fillet.

Turkey meat is tasty and healthy. For festive occasions and celebrations, the turkey is baked entirely in.

The goose is a large bird, it has strong bones and thick skin, so it is not easy to cope with it. .

Salads with turkey can be prepared in many ways: these can be recipes for cold salads.

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