Turkey

While turkey is not native to Ireland, it has become a popular choice for festive meals and special occasions in Irish cuisine. The tradition of serving turkey in Ireland can be traced back to the influence of British culinary customs.

In the past, goose was the preferred bird for Christmas dinners in Ireland. However, during the 18th and 19th centuries, turkeys started to gain popularity as they became more readily available and affordable. This shift was influenced by British traditions, as well as increased trade connections with North America

https://www.bordbia.ie/recipes/turkey-recipes/

Roast turkey breast recipe

Serves 4

1 large turkey breast or 1 double breast, tied into a joint
1 large onion, thickly sliced
1 carrot, cut into 4 horizontal slices
20g butter, at room temperature

1. Take the turkey breast out of the fridge and allow it to come to room temperature for an hour. Heat the oven to 190C/fan 170C/gas 5. Put a rack inside a baking tray with the onion and carrot underneath, or arrange the vegetables in a large ovenproof frying pan.
2. Weigh the turkey breast and calculate 40 mins per kilo plus an additional 20 mins.
3. Rub the butter over the skin and season well. Put the turkey breast on the rack or rest it on top of the veg. Pour in enough water to cover the veg, then cover the whole tray or pan with a tent of foil.
4. Roast for the allotted time, taking the foil off 20 mins before the end to brown the skin. Test with the point of a knife and see if the juices run clear. If you have a thermometer, it should read 65-70C. If the joint isn’t cooked through, roast for another 10 mins.
5. Leave the turkey to rest somewhere warm for 20 mins – it will keep cooking, so the final internal temperature will rise to 70C or just above that. Don’t skip this step, or the juices will all flow out as you carve.
6. Use the strained veg and liquid in the bottom of the tray along with the resting juices to make gravy

Turkey is rich in nutrients. Two thick slices (84 grams) of turkey contain

• Calories: 117
• Protein: 24 grams
• Fat: 2 grams
• Carbs: 0 grams
• Niacin (vitamin B3): 61% of the Daily Value (DV)
• Vitamin B6: 49% of the DV
• Vitamin B12: 29% of the DV
• Selenium: 46% of the DV
• Zinc: 12% of the DV
• Sodium: 26% of the DV
• Phosphorous: 28% of the DV
• Choline: 12% of the DV
• Magnesium: 6% of the DV
• Potassium: 4% of the DV

The nutrients in turkey depend on the cut. For example, dark meat, which is found in active muscles such as the legs or thighs, tends to have more fat and calories than white meat — whereas white meat contains

Furthermore, turkey skin is high in fat. This means that cuts with the skin on have more calories and fat than skinless cuts.

For example, 3.5 ounces (100 grams) of turkey with the skin packs 169 calories and 5.5 grams of fat, whereas the same amount without the skin has 139 calories and just 2 grams of fat

Keep in mind that the difference in calories is small. What’s more, fat can help you keep full after meals.

Healthy source of protein

Protein is important for muscle growth and maintenance. It gives structure to cells and helps transport nutrients around your body.

Additionally, a high-protein diet may even support weight loss by promoting feelings of fullness.

What’s more, turkey may be a healthier alternative to red meat, as some observational studies link red meat to an increased risk of colon cancer and heart disease