Turkey meat is considered as one of the most useful health food.

Breeding of this bird began many centuries ago. „Historia General de las cosas de la Nueva España“ is a book written by Spanish author Bernardo de Sahagun in the sixteenth century where he mentions Aztec recipes with turkey.

Unfortunately, the meat is not as soft as the structure of a chicken or quail, so it needs proper cooking.

Female meat is much softer than the male, so it was higher demand.

Turkey contains A and E vitamins. In addition - useful trace elements iron, calcium, magnesium, sodium, iodine, sodium, phosphorus. It has higher sodium level than beef or meat. It helps replenish the volume of blood plasma and normalize metabolic processes in the body. In addition, turkey meat contains almost no cholesterol and is easily assimilated.

Sodium and potassium level are ideal for the body, so we recommend turkey for the prevention of osteoarthritis and osteoporosis.

Turkey meat has almost no contraindications, but it is important to use only fresh and young birds.