Tuesday, November 25, 2008

American Dietetic Association Turkey Take on Fried vs Roasted

Deep-frying a turkey is a Southern tradition that has gained nationwide popularity. The deep-frying process seals the outside of the turkey with a crisp texture while the inside stays juicy. Many people wonder if deep frying adds fat to a turkey. If the cooking oil stays hot enough -- 350 degrees F for the entire frying process -- deep-frying makes little difference. A 3½-ounce portion of deep-fried turkey with the skin on contains about 12 grams of fat, compared with 10 grams in a 3½-ounce portion of roasted turkey (white or dark meat) with the skin on. However, if the temperature of the cooking oil falls to 340 degrees F or less, more oil seeps into the turkey meat, adding to the fat content. To save fat and calories, enjoy turkey on Thanksgiving and throughout the year without the skin. That way, a 3½-ounce portion of roasted turkey (white or dark meat) has only 5 grams of fat. If you do choose to indulge and eat the skin this holiday season, be aware of the additional fat and engage in some extra physical activity to burn some of the additional calories and keep the oil hot!

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