Buying Turkey: Fresh or Frozen?

[Guest guest]

Buying Turkey: Fresh or Frozen?

Fresh? Frozen? Self-basting? Organic? Each year there are more choices when it

comes to buying your bird. And turkey, especially the white meat, is an

excellent source of lean protein, which Dr. Agatston always recommends. No

matter which type you choose, figure that you need 1 to 1 ½ pounds of turkey

per person. Once you've determined the weight range you need, find the roundest

bird available. The labels " hen " and " tom " refer to the sex of the bird and also

designate weight classes; though hens are lighter and toms are quite heavy,

there's no difference in flavor. Here, more great tips to help you decide what's

right for your table:

a.. Frozen: Turkeys labeled " frozen " are flash frozen down to 0°F right after

processing. They're every bit as flavorful as fresh ones. If you purchase a

frozen turkey, allow plenty of time for it to thaw. The best methods: Thaw the

bird for several days in the refrigerator or for up to 12 hours in a sink (or

other vat-like container) in very cold water, making sure to replenish the cold

water every 30 minutes.

b.. Fresh: Fresh turkeys are only chilled and thus have a shorter shelf life

than frozen turkeys. Because you don't have to thaw them, they are a more

convenient option, but this convenience comes at a price — fresh turkeys are

more expensive than their frozen counterparts.

c.. Self-basting: Turkeys labeled " self-basting " or " kosher " are more

expensive than fresh or frozen, but the extra money you spend may end up saving

you time, since these turkeys have been salted or otherwise seasoned. This means

minimal prep time — you can skip brining or marinating that can take several

hours — plus, you're virtually guaranteed a moist and flavorful bird.

d.. Organic: Organic turkeys come frozen, fresh, and self-basting, and are

raised on organic feeds and without antibiotics.

Grilled Salmon with Rosemary

Serves 2

Ingredients

1/2 pound salmon

1 teaspoon extra-virgin olive oil

1 teaspoon fresh lemon juice

1/8 teaspoon salt

Pinch freshly ground black pepper

1 clove garlic, minced

1 teaspoon fresh rosemary leaves, chopped, or 1/2 teaspoon dried, crushed

Fresh rosemary sprigs (optional)

Capers (optional)

Print this recipe

Get More Delicious Recipes

Gain exclusive access to our huge recipe database. Search by ingredient,

print out shopping lists, and save favorites. Join Now >

Instructions

Cut the fish into 2 equal-size portions. Combine the olive oil, lemon juice,

salt, pepper, garlic, and rosemary in a bowl. Brush the mixture onto the fish.

To grill, arrange the fish on a grill rack or use a grill basket sprayed with

olive oil cooking spray. Grill over medium-hot coals until the fish flakes

easily (allow 4–6 minutes per 1â„2 " of thickness). If the fish is more than

1 " thick, gently turn it halfway through grilling.

To broil, spray the rack of a broiler pan with olive oil cooking spray and

arrange the fish on it. Broil 4 " from the heat for 4–6 minutes per 1â„2 " of

thickness. If the fish is more than 1 " thick, gently turn it halfway through

broiling.

To serve, top the fish with capers, if using, and garnish with rosemary sprigs,

if desired.

Nutritional Information:

231 calories

15 total fat (3 g sat)

67 mg cholesterol

1 g carbohydrate

23 g protein

0 g fiber

213 mg sodium