Poultry meat. It is considered dietary and easily digestible. Turkey meat is rich in proteins, vitamins, phosphorus, iron, potassium, magnesium and manganese. In terms of sodium content, turkey meat is far ahead of veal and beef. Turkey can be boiled, stewed, fried, baked, steamed, grilled or cooked over an open fire. Goes well with cereals, pasta and vegetables, cream sauce and white wine. They make sandwiches, pates and soups with turkey, add it to salads. You can bake the whole carcass, stuffed with rice, nuts, oranges, currants or chestnuts, in the oven.