Bird on fire: there's more than one way to cook a turkey. And we found them all

PICTURE THIS: a double shot of liquid turkey. Packed with high-quality protein, its potential as a muscle-building supplement might be unrivaled. The trick for manufacturers: keeping it--and you--from filling your glass with chunks. Thankfully, you don't need to resort to turkey cocktails to take advantage of the nutritional benefits of the bird while avoiding the monotonous cold cut. Read on to learn how to substitute this most versatile of the flying meats for damn near everything.

OVEN-ROASTED TURKEY

Roasted turkey breast has fewer calories than roast chicken. (See the label boxes on the next page for nutritional information.)

TURKEY DOGS

While a regular beef weenie is guilty of 18z calories and 17 grams of fat, turkey dogs come in at about half that.

One dog: 100 calories, 2 g carbs, 5 g protein, 8 g fat.

TURKEY SAUSAGE

When a product tastes this good, there's little reason to choose a pork link packed with 274 calories and 22 grams of fat.

One 3-ounce link:

90 calories, 1 g carbs, 12 g protein, 4 g fat

GROUND TURKEY

We love ground beef, but this turkey variation is the perfect protein source.

Ground turkey breast (3 oz): 88 calories, 0 g carbs, 19 g protein, 1 g fat

Nutrition Facts

Serving size              3 oz
Without skin

ROASTED WHITE MEAT

Calories                   115
Carbohydrates              0 g
Protein                   26 g
Fat              Less than 1 g
Fat (sat.)                 0 g
Fiber                       0g

Nutrition Facts

Serving size              3 oz
Without skin

ROASTED DARK MEAT

Calories                   134
Carbohydrates              0 g
Protein                   25 g
Fat                        3 g
Fat (sat.)       Less than 1 g
Fiber                       0g

Chef Bobby Flay, host of The Food Channel's Food Nation, gives you two ways to spice up your bird

RECIPES

SPICE RUB

3 tbsp ancho chili powder
2 tbsp ground coriander
1 tbsp light-brown sugar
1 tbsp ground ginger
2 tsp ground cinnamon
2 tsp garlic powder
2 tsp onion powder
2 tsp kosher salt
2 tsp ground black pepper
2 tsp allspice
1 tsp ground cloves

Preheat oven to 375 degrees. Combine ingredients in a small bowl. Rub skin side of the breast with the spice rub and cook until it reaches an internal temperature of 165 degrees. Remove and let sit 10 minutes before slicing.

MAPLE-HORSERADISH GLAZE

1 cup pure maple syrup
1/4 cup prepared horseradish, drained
2 tbsp Dijon mustard
2 tbsp ancho chili powder
Salt and freshly ground pepper

Preheat oven to 375 degrees. Mix together all ingredients in a small bowl to create a glaze, and season with salt and pepper to taste. Cook the breast in the oven until it reaches an internal temperature of 165 degrees. During the last 10 minutes of cooking, brush the breast with the glaze until it's completely covered. Remove from the oven and brush with the remaining glaze. Let sit 10 minutes before slicing.

COPYRIGHT 2003 Weider Publications
COPYRIGHT 2008 Gale, Cengage Learning