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Turkey breast meat contains 24 percent protein and 2 percent fat, which makes it the leanest part of the turkey. The breast meat is suited excellently for the preparation of dishes that are fried for a short time, such as Schnitzel or Geschnetzeltes. Slices or cubes from the large breast muscle can well be used for rouladen or lean goulash. The protein-rich meat is also well suited for forcemeats, the preparation of terrines or pies.