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Turkey is a good source of riboflavin, phosphorus, and protein. Cooking turkey with the skin keeps the natural juices and the fat inside. To reduce fat you may remove the skin before consuming.

Ideal to consume hold or parts, Available parts includes popular turkey breast, thigh, wing, neck, leg, back and trim. Various culture consumes different parts of the animal for specific and variety of dishes such as, Canadians would consumer whole on Thanks Giving and Christmas while people of Caribbean decent would use the neck, back and wing for a strong man soup. While a wide variety of population would add turkey breast to there diet as sandwiches and processors would use thigh and trim on value added items such as turkey bacon, burgers and sausages.

  • Turkey contains trace minerals that can help prevent cancer.
  • One serving of turkey provides 65 percent of your recommended daily intake of protein•
  • Turkey is naturally low in fat without the skin•

Recipe suggestion :


  • 1 turkey 2 –3 lbs
  • 4 oz margarine
  • 1/4 pt vinegar and lemon juice
  • 1 onion, chopped
  • 1/2 pt water
  • 4 tbsp brown sugar
  • 3/4 pt ketchup
  • 1/4 pt lemon juice
  • 1 tsp black or white pepper
  • 1 tsp chopped garlic
  • 1/2 tsp allspice
  • 2 tbsp vinegar
  • 4 tbsp piquante sauce
  • 1/2 tsp chopped wirl wirl pepper

Preparation Instruction

Preparation Instructions Wash and trim away fat from turkey. Wipe with 1/4 pint of vinegar and water. Mix all other ingredients into pan. Heat to boiling point then reduce and simmer for approximately 10 minutes. Remove from heat and set aside. Cook turkey over charcoal or in oven at 400F for about one hour, or completely cooked through. About 20 minutes before meat is finished, baste meat with sauce, turning to baste each side. Continue cooking as necessary at low heat . Turn meat regularly to keep from burning

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