Virginia Drader

Turkey is naturally low in fat, containing only 1 gram of fat per ounce without the skin. Recent studies have shown that cooking poultry with the skin on seals the natural juices inside and the fat from the skin does not seep into the meat. So cook your turkey with the skin on and then remove it before you eat. a 5 Oz serving provides almost half the recommended daily allowance of folic acid and is a good source of vitamins B, B1, B6, zinc and potassium.  These nutrients have been proven to keep blood cholesterol down, protect against birth defects, cancer and heart disease, as well as aid in nerve function and growth, boost immune function, regulate blood pressure and assist the healing process.  Purchase your turkeys fresh rather than frozen.  Additives like sodium erythorbate, MSG, and salt are not allowed on fresh turkey.  This is a major health advantage for you.

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