All right, let’s see if we can figure something out together. We all have heard about turkey being one of the leanest protein sources out there. The problem is that the turkey to which they (whoever “they” are) are always referring is the high sodium, overprocessed stuff you can buy at the deli. And, as Berardi’s most recent articles have reiterated, this ain’t the good stuff!
So, what about Thanksgiving style turkey? One look at the nutritional label tells us that it isn’t so lean, with roughly 8-9g of fat (much of it saturated) per 3 oz. serving. Is this fat figure a weighted average that includes both the dark meat and skin along with the traditionally healthier white meat? Or, is the whole damn bird just one big artery clogger?
I’ve always seen those Perdue turkey cutlets in the grocery store. The labels on them assert that they’re pretty lean. Any thought?
The reason I ask is that I’ve always loved the stuff. Plus, if cooking a whole bird and then just eating the white meat yields a good, lean protein source, then we can all save some cash. After all, the stuff is always less than 50 cents a pound. Plus, you get a ton of meat and don’t have to worry about cooking for a few days.
So what does everyone think? Thanksgiving style? Specific kinds of deli (low sodium, all natural)? Cutlets? Avoid at all costs? How do YOU fit turkey into YOUR diet?