Hey there! I wanted to do a special post about how our meals look like back at home. ’Tis the season for comfort food as temperatures start to dip. As you already know – we’re turkey farmers so we tend to eat a lot of turkey. Over the next couple weeks, I’m going to share some of my tips and secrets on how to make your juiciest turkey yet! And I’d also like to share with you on why Turkey nutritionally has so much to offer.
Why Eat More Turkey?
Outside the turkey farm I am also a health and fitness coach – I dig deep into which foods give me the most nutrition. As you’ve probably seen, protein has been all over every fitness headline. Protein gets a lot of credit for helping us stay trim and maintaining a healthy weight. Protein repairs the many tears we make after we’ve lifted weights, went for a run, or endured any physical activity. You know that feeling of when you have sore muscles the day after? Your muscles are repairing those tears and need the protein to help heal that process. Protein is muscle food. Why is turkey a great option to include into your regular diet? Turkey offers a high protein content without the excess trans fat like other meat options might offer. White meat is the leanest choice, but even dark meat can be a good choice if you skip the skin. Turkey gives you about 25 grams of high-quality protein, along with B vitamins and selenium.
Turkey Breast is our favorite kind of protein here at Meadowlark Turkeys!
While turkey may be the leanest protein around, turkey breast consumption is usually unfairly confined to Thanksgiving and deli meats. It doesn’t need to be this way! Jennie-O Turkey Store Roasted Turkey Breasts are often readily available in supermarkets alongside rotisserie chickens, making them a simple and fast source of high quality lean protein. Protein (3 oz.): 26 grams.
Here is a great starter turkey breast recipe:
Instant Pot Turkey Breast and Wild Rice Hotdish
2 cups (2 large breasts) of cut-up turkey breast
1 small onion, chopped (1/2 cup)
2 cups carrots OR sweet potatoes
1 1/2 cup cooked wild and brown rice medley
1 1/2-2 tsp seasoned salt
1/2 tsp poultry seasoning
Pepper to taste
I typically brine the fresh turkey breasts for 24-48 hours; however you can easily use turkey breast from the grocer.
Cube your turkey and set aside. While you’re chopping your onion and carrots, set your instant pot to “Saute’” and pour 1 tablespoon of avocado oil, then add your veggies.
Let the onions and carrots simmer for a good 10 minutes. Add your turkey and seasonings, saute for another couple minutes. Then close the lid and seal your pot, press manual for 3 minutes. After this time, you can then add your pre-cooked wild rice medley, saute all ingredients together. It’s a quick and very healthy dish that kids and adults will both appreciate!
Pressure cooker recipes always leave out the details so here’s a breakdown of what you can expect time-wise: About 13 minutes to come to pressure plus 3 minutes cook time and 5 or so to release pressure. You won’t need to be anywhere near your kitchen for this all to partake, the Instant Pot will handle it all! So fabulous, right?
Another great addition to this meal with be sweet root vegetables! Sweet root vegetables (i.e. sweet potatoes, buttercup squash, or butternut squash) are affordable and in season this time of year. I have so many favorites from sweet potatoes to buttercup squash. And turkey is a great protein that blends perfectly with these nutrient dense veggies, too.
If you haven’t tried a recipe like this, I highly encourage you to give it a shot. Let me know what you think!