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Nutritional Choice of the Month - November 2007: Turkey
Like millions of other Americans, you’ll be enjoying turkey at Thanksgiving, in addition to a host of delicious vegetables. The USDA has a wonderful resource I’d like to point you towards that discusses the food safety of turkey. Some highlights include:
- The name turkey was originally applied to an African bird now known as the guinea fowl, which was believed to have originated in Turkey.
- What Does the Grade Mean?
Inspection, for wholesomeness, is mandatory but grading, for quality, is voluntary. Grade A is the highest quality and the only grade you are likely to see at the retail level.
- If dinner is picked up or delivered HOT, the FOOD must be kept at 140 °F or above if eating within 2 hours. It's not a good idea to try and keep the foods hot longer than 2 hours.
The direct link is as follows: http://www.fsis.usda.gov/Fact_Sheets/turkey_from_farm_to_table/index.asp
That being said, turkey is an excellent source of low-fat protein and selenium, the latter of which is a contributor to thyroid metabolism and immune function. So eat up (in moderation of course) and have a Happy Thanksgiving!
