Finding a natural and healthy turkey.
Knowing what turkey labels mean will get you out of the grocery store faster, leaving you more time to prepare this recipe.
Here’s a rundown of how to make quick sense of all the terms.
Definition: No additives, preservatives, or chemicals were added after the bird was processed (official USDA definition).
Grocery stores have varying definitions. At natural foods stores, “natural” typically means turkeys were raised without antibiotics or pesticides and allowed access to the outdoors.
Check with your retailer for details.
Definition: Turkeys were not subjected to antibiotics, pesticides, or given animal byproducts in their feed. They were able to roam outdoors.
Organic turkey is inspected by a USDA-approved, third-party organic certifier and bears the “USDA Organic” label regardless of where it’s sold.
Definition: “Fresh” can mean partially frozen.
Legally, “fresh” turkey is sold at 26° to 40°F.
Frozen meat is held at 0°F and must be labeled “frozen.”
Fresh turkeys sold in natural foods stores are indeed fresh and should be cooked within 48 hours of purchase.
Definition: Poultry farms have been prohibited from using hormones for decades.
Chicken and turkey are raised without hormones, no matter where sold.
Definition: Some turkey companies inject the meat with salty brine to enhance moisture content.
If you don’t want to pay for the extra weight of seasoned water, read the label carefully.
Pre-basted turkeys are seldom sold in natural foods stores.
Definition: “Open dating” helps the store management determine how long to display the product for sale.
It’s a quality date, not a safety date, so buy turkey before the “Sell By” date.
A “Use By” date is the last date the turkey can be safely cooked and eaten.
Turkey-Tenderloin with Blueberry Pan Sauce
This recipe came to us from Candice in the San Fernando Valley of California.
We've served this several times and it is...Simply Marvelous!
Makes 4 servings
Active Time: 35 minutes
Total Time: 40 minutes
Blueberries have just the right mix of acid and pectin so that they're terrific in both sweet and savory dishes.
They work especially well with thyme, so this easy turkey saute' is delicious.
To make this dish into a meal, dress some quick cooking barley with lemon and pepper and offer steamed broccoli as the side dish.
1/4 c. all-purpose flour.
3/4 tsp. salt, divided.
1/2 tsp. freshly ground pepper.
1 lb. turkey-tenderloin (see Ingredient note).
1 Tbs. extra-virgin olive oil.
1/4 c. chopped shallots.
1 Tbs. chopped fresh thyme.
2 c. blueberries (frozen or fresh).
3 Tbs. balsamic vinegar.
1. Preheat oven to 450 F.
Whisk flour, 1/2 teaspoon salt and pepper in a shallow dish.
Dredge turkey-tenderloin in the mixture. (Discard any leftover flour.)
2. Heat oil in a large ovenproof skillet over high heat.
Add the turkey; cook until golden brown on one side, 3 to 5 minutes.
Turn the turkey over and transfer the pan to the oven.
Roast until the turkey is just cooked through and no longer pink in the middle, 15 to 20 minutes.
Transfer the turkey to a plate and tent with foil to keep warm.
3. Place the skillet over medium heat.
(Take care, the handle will still be very hot.)
Add shallots and thyme, cook stirring constantly, until the shallots begin to brown, 30 seconds to 1 minute.
Add blueberries, vinegar and the remaining 1/4 teaspoon salt; continue cooking, stirring occasionally and scraping up any brown bits, until the blueberries burst and release their juices and the mixture becomes thick and syrupy, 4 to 5 minutes.
Slice the turkey and serve with the blueberry pan sauce.
5 g. Fat (1 g. Saturated, 3 g. Mono-saturated);
45 mg. Cholesterol;
16 g. Carbohydrates;
29 g. Protein;
2 g. Fiber;
288 mg. Sodium.
Nutrition Bonus: Vitamin-C (15% daily value).
Ingredient Note: A turkey-tenderloin is an all-white piece that comes from the rib side of the breast.
Tenderloins typically weigh between 7 and 14 ounces each and can be found with other turkey products in the meat section of most supermarkets.Tweet
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