Turkey
Turkey: a versatile poultry meat, the juiciness of which depends on the cut and careful control of cooking time.
What it offers and why to use it
Turkey: a versatile poultry meat, the juiciness of which depends on the cut and careful control of cooking time. Do not wash raw poultry. Use separate utensils and cook thoroughly; a thermometer is helpful for checking the centre of thick pieces.
A mild flavour that takes well to marinades and spices; legs and thighs are juicier than the breast.
From shopping to cooking
Choose
When buying turkey, choose meat of uniform colour, a neutral odour, a sealed packaging and a current date. Maintain the cold chain from purchase.
Store
Refrigerate at 4°C or less, in a closed container and in the lower part to prevent drips. Cook or freeze within 1–2 days; once cooked, consume within 3–4 days.
Prepare
Do not wash raw poultry. Use separate utensils and cook thoroughly; a thermometer is helpful for checking the centre of thick pieces.
How to make the most of it
Good pairings
Pairs well with citrus fruits, garlic, onions, beer, wine, mustard, spices, fruits and vegetables.
How to substitute it
If you don't have turkey, substitute with chicken or turkey cuts, adjusting the cooking time; the breast dries out more than cuts with bone and skin.
Recipes with turkey
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