Talking Turkey

19/11/19

Is turkey a once-a-year thing in your house? If so, you’re missing an absolute taste sensation that you and yours could be gobbling down (do you see what we did there?).

Ditching all meat for a vegan existence might be a step too far for many of us, but what do you do when you run out of things to make with chicken? Well, let’s call on our seasonally adjusted friend, the turkey. While it tastes (pretty much) like chicken, turkey also has a much deeper, richer flavour that could lift your midweek meals all year round.

The secret lies in the type of turkey that we’re talking about. Far from the is-it-too-dry, is-it-cooked-yet Christmas experience, turkey mince is an affordable and very versatile alternative to beef or pork mince.

So, let’s get the tricky bit out of the way first – turkey gives a chunkier mince so it doesn’t make a tidy Bolognese but it does make a helluva tasty one that’s rich in protein and low in fat. Not only does turkey help you limit your fat consumption, but it’s a super source of iron, zinc, potassium and phosphorus and not forgetting vitamin B6 and niacin, which help you produce energy.

If you can learn to love turkey and eat it regularly, it could help to lower cholesterol levels and it can help keep insulin levels stable. Low-GI, it’s perfect for those who have to work at blood sugar levels.

Can it get any better?

Oh, yes! Turkey contains an amino acid known as tryptophan. Tryptophan produces serotonin, which keeps our mood up, and plays an important role in strengthening the immune system. A source of selenium - essential for thyroid hormone metabolism - it boosts immunity and acts as an antioxidant.

What can I do with my turkey mince?

Anything you can do with pork or beef mince. You can use it in a Cottage Pie or boost your Bolognese with some turkey mince, but it can make a fabulous Chilli Con Carne. Today’s turkeys are a descendant of the wild turkey native to northern Mexico, so it’s no wonder that it makes an amazing pot of hot chilli.

If you’re overwhelmed with a stack of dry, sliced turkey on Boxing Day, you’ll be pleasantly surprised at how easy it is to transform in into a Mexican masterpiece! Simply chop your slices into small pieces and fry with a spray of oil and a chopped onion. Then you can build your chilli from there, adding our Chilli Con Carne seasoning to get your flavours right, a dash of water to add some moisture back in, tinned tomatoes, kidney beans and maybe some fresh coriander.

Ariba!