Ground turkey is almost a cliché of low-fat cooking ― for good reason: It's a great way to serve a meaty dish with a lot of protein but little saturated fat. It's also inexpensive and widely available. Best of all, though, turkey does a great job of absorbing and carrying seasonings, making it a natural for spicy preparations where you want the flavor ― not the fat ― to be the star.
TIFFANY ARMSTRONG
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