SAEDNEWS: Turkey meat is one of the types of meat where most of the fat is stored in the bird’s skin. By removing the skin, a large portion of the fat is eliminated, making it a healthy and nutritious choice. Since turkey contains both white and dark meat, it is also exceptionally flavorful and delicious.
Turkey, whether roasted, stewed, in sandwiches, soups, or curries, ranks among the most beloved foods worldwide. Many people are aware of turkey’s nutritional benefits, but a common question remains: what can I make with turkey? Join us in this culinary guide to explore delicious possibilities.
Before diving into recipes, it’s worth understanding why turkey is such a valuable protein. With the right ingredients, you can even create a luxurious turkey stew straight from your refrigerator. Compared to red meats, turkey has remarkable health advantages. Its nutrient-rich profile—dark meat packed with vitamins and minerals—supports overall well-being.
Turkey meat contains more calories and fat than some leaner meats, but it’s also a rich source of tryptophan and omega-3 fatty acids. It boasts essential nutrients such as B12, B6, niacin, choline, zinc, selenium, pantothenic acid, and riboflavin—all contributing to a healthy body.
2 cups of rice
Turkey neck or thigh, as needed
2 onions
3 garlic cloves
Saffron (concentrated), as needed
Butter, as needed
Salt, black pepper, turmeric, to taste
Marinate the Turkey
Rub the turkey with a pinch of saffron, spices, and sliced onions. Let it rest in the fridge for 1 hour to absorb the flavors.
Cook the Turkey
Heat oil and a little butter in a pot. Dice one onion and sauté until lightly softened (no need to brown). Add the marinated turkey, turmeric, and black pepper, cooking for about 20 minutes until lightly seared. Stir in garlic and brewed saffron, and sauté for a few more minutes.
Simmer the Meat
Add 2–3 cups of cold water, bringing it to a boil over high heat. Skim off any foam, then reduce the heat and simmer until the turkey is tender and the liquid thickens. Season with salt and a splash of lemon juice at the end.
Prepare the Rice
Soak the rice with a bit of salt, then bring it to a boil. Drain the rice, place a layer of potatoes at the bottom of the pot (optional for crispy tahdig), and steam for 40 minutes. Serve with the cooked turkey and sautéed barberries.
For a redder sauce, add 1 tablespoon of tomato paste during sautéing.
Add salt and lemon juice at the end to prevent tough meat.
For extra flavor, add wild sour plums in the last 30 minutes of cooking.
Adjust the sauce consistency to your preference.
If short on time, a pressure cooker can speed up the process.
Adding a cinnamon stick during cooking enhances aroma; remove it at the end.
Turkey is versatile, nutrient-dense, and perfect for elevating everyday meals into a festive feast.
