Thanksgiving is my day to eat dark meat and skin.
It’s also my day for butternut squash soup, roasted fall vegetables, cranberries, stuffing and potatoes, pumpkins pies … So much good food comes our way on this truly American day of celebration.
Conventional dietary advice for say the last 20 years or so has been to eat the white breast turkey meat without skin. Now this RDN has never been very conventional and she has continued to eat both skin and dark meat despite that advice.
White meat turkey is, in my opinion at least, an insipid tasteless excuse for protein. So filling up on skinless turkey breast is the last thing I have ever wanted to do. My granddaddy always said that the best part of the turkey was the drumstick and the skin. Roasted, succulent, flavorful, filling, and considering it is after all turkey actually good! My granddaddy knew what he was talking about and he was right.
Besides, eating only white meat and chucking dark meat and skin adds to solid waste. It’s also disrespectful to the bird.
2014 has been a good year for fats. And I am feeling vindicated that current research is finally demonstrating that fat is not a toxic substance. Maybe saturated fat is not a “health” food but that is not the same thing as saying this kind of fat has no place in a healthy diet or on a healthy plate.
So I will follow my granddad’s advice this year just like I have always done and go for the drumstick.
And because I’m a RDN who runs nutrition numbers, I am pleased to report that eating the whole bird means I’ll be getting more zinc and vitamin B-12. An added bonus for my decision to indulgence in dark meat and roasted skin.
So I say Happy Thanksgiving and let’s all enjoy our day! We are in the midst of a sea change in nutrition thinking. Can’t wait to see what plays out in 2015.