Turkeys are fowl birds and are classed in the family of Phasianidae. The male turkeys have a distinctive fleshy wattle or protuberance that hangs from the top of the beak, which is called a snood, and are larger and more colorful than the female turkeys. The production of turkeys is distinguished according to the breed and the way of farming. The local turkey breed (black) is smaller in size, is raised for 5.5 months and eats corn and grass.
Turkey meat is a tasty choice with high nutritional value. It belongs to the class of poultry and constitutes one of the leanest meat choices as it has low fat and cholesterol levels. It is also an excellent source of high biological value protein and provides the body with all the essential aminoacids, which it cannot synthesize on its own. Turkey meat is a unique source of complex B vitamins, which are necessary for the body’s energy metabolism. Finally, turkey meat is an important source of iron, zinc, copper, magnesium and selenium, a trace element nutrient known for its antioxidant activity.