Once reserved for Thanksgiving, turkey is now a mainstay at the American table. In fact, about two hundred and sixty five million turkeys were produced in 2006.

While male, or tom, turkeys can reach up to 70 pounds, the female, or hen, turkey usually weighs from 8 to 16 pounds.

It is important to choose pasture-raised organic turkeys that are fed their natural diet, free of pesticides or chemical fertilizers. Also, when buying prepared turkey (deli style), make sure it is free of preservatives like nitrites. We recommend Applegate Farms.

Turkey is an excellent source of protein, selenium, vitamin B6 and niacin.

Selecting and Storing Turkey

Turkey is available fresh (raw and prepared) as well as frozen. Follow the instructions on individual packages to ensure freshness.

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Preferences: No Corn, No Yeast, No Peanuts, No Molds, No Tubers, No Citrus, No Nightshade, No Legumes, No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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