Top 7 Turkey Products for Weight Loss
Deli meat: Turkey deli meat is great for a quick sandwich. Or, cut out the carbs and wrap it around a string cheese stick.
Serving size: 2 oz
Protein: 9 g
Turkey breast: Skinless turkey breast is the leanest of all the turkey cuts. Use it in place of chicken for more protein with fewer calories.
Serving size: 3 ounces
Protein: 26 g
99% Lean Ground Turkey Breast: Like ground beef? Try ground turkey instead. Skinless, lean ground turkey has fewer calories and more protein than most ground beef.
Serving size: 4 ounces
Protein: 28 g
Turkey Pepperoni: Use turkey pepperoni to spice things up! Turkey pepperoni has 70% less fat and ½ the calories of regular pepperoni, and is great for cooking or snacking.
Serving size: 30 g (about 16 slices)
Turkey bacon: Turkey bacon is a great alternative to pork bacon, especially in recipes!
Serving size: 15 g
Protein: 2 g
Turkey Sausage: Turkey sausage is available in many forms, and has fewer calories than pork sausage.
Serving size: 109 g
Protein: 17 g
Turkey Jerky: Turkey jerky is an easy to find, protein filled snack for on the go.
Serving size: 1 oz
Protein: 11 g
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Leftover turkey doesn’t have to be boring! This barbeque turkey pizza is a great, alternative way to enjoy Thanksgiving leftovers!
BBQ Turkey Pizza
- 2 cups cooked shredded turkey
- 1 cup BBQ sauce
- 2 tablespoons olive oil
- Prepared baked pizza crust
- 1 cup chopped sweet onion
- 1 cup chopped green bell pepper
- 1 cup Mozzarella cheese, shredded
- Cornmeal, as needed
- ½ cup Parmesan cheese, grated
- Toss shredded turkey with barbecue sauce.
- Brush olive oil atop crust. Cover with turkey mixture.
- Top with chopped onion and pepper.
- Sprinkle with Mozzarella cheese.
- Bake at 450 degrees for 6-8 minutes on hot cornmeal-dusted stone/pan.
- Cook until cheese melts and crust is crisp and golden.
- Remove from oven and sprinkle with Parmesan cheese.
Iowa Turkey Federation http://iowaturkey.org/
The term “antibiotic-free” has started showing up on food labels and in marketing campaigns, as a way to differentiate between meat from animals treated with antibiotics and meat from animals who were not given antibiotics.
But the term “antibiotic-free” is misleading.
Because the truth is, all food is antibiotic-free.
Farmers sometimes use antibiotics to promote animal health, but they follow strict dosing guidelines from the FDA (Food & Drug Administration.) There are also strict withdrawal times for every medication, meaning that the farmer has to wait a certain amount of time after administering antibiotics to send the animal to market.
To ensure that the meat you eat is antibiotic-free, the US National Residue Program randomly tests treated animals for antibiotic residues before the flock goes to market. If an unsafe residue is found, the entire flock is held back until samples prove that the meat is safe.
So you can see, based on the steps American farmers take to use antibiotics correctly and the testing that is done to verify the meat is safe, there is no need to seek out “antibiotic-free” meat.
Because simply put, there are no antibiotics in meat.
Sold at the Turkey Grill at the Iowa State Fair for over 30 years, this tenderloin is sure to be a family favorite.
Iowa's Grilled Turkey Tenderloin
Sold at the Turkey Grill at the Iowa State Fair, this tenderloin is sure to be a family favorite.
- 2 tablespoons lemon juice
- 1/4 cup soy sauce
- 1/4 cup vegetable oil
- 1/4 cup dry sherry OR red wine
- 2 tablespoons instant minced onion
- 1/8 teaspoon ground ginger
- 1/8 teaspoon garlic powder
- 1 pound turkey tenderloin
- 1. Wash hands.
- 2. In a self-sealing plastic bag, plastic storage container or glass dish, combine all ingredients except the turkey.
- 3. If desired, slice the turkey tenderloins in half lengthwise, making two thinner fillets. To make cutting easier, place tenderloins in freezer for 20 minutes before slicing.
- 4. Add the turkey to the bag or container. Seal the bag or cover the container.
- 5. Place in refrigerator and marinate for several hours.
- 6. Drain off the marinade and discard.
- 7. Grill over direct medium heat 6 to 8 minutes per side or until meat thermometer registers 170 degrees F. and turkey is no longer pink.
- 8. If desired, serve on a hot dog or hoagie bun with favorite sandwich toppings.
- 1 serving: Calories 166, Protein 25.7 g, Fat 6.3 g (Saturated 1.2 g), Cholesterol 58.7 mg, Sodium 257.6 mg, Carbohydrate 1.1 g, Fiber .1 g
- Serve with: Fresh Melon and Cabbage Slaw
Iowa Turkey Federation http://iowaturkey.org/