Whole Turkey (small)

Turkey is considered “white meat” due to its lower levels of myoglobin, a protein responsible for the red color found in red meat.

Turkey Meat is rich in protein, when compared by weight, turkey provides more protein than most other types of meat.

An excellent of B vitamins and contains all eight B vitamins in adequate quantities, especially niacin (vitamin B3) and pyridoxine (vitamin B6).

It contains beneficial compounds, turkey contains compounds such as carnosine, creatine, and taurine and is high in Selenium and is a substantial source of several essential minerals including iron, phosphorus, and zinc.