Ingredient list

A tuna steak is a thick slice of fresh or frozen tuna, most commonly from yellowfin or bluefin tuna. Thanks to its firm flesh, it is excellent for pan-searing, grilling, or preparing as tartare. When cooked correctly, the steak is seared briefly on each side so the center remains pink or even raw, rare or medium rare, preserving its juiciness and delicate flavor. The meat is rich in protein and omega-3 fatty acids. It works well as a main course served with a side of vegetables, rice, or as part of Asian-inspired dishes. It is a popular ingredient in both restaurant and home cooking.

A hen turkey is the female of the domestic turkey, a poultry species kept for both meat and eggs. Turkey meat is lean, tender, protein-rich, and low in fat, with the meat from a hen being somewhat more tender than that of an older male. In the kitchen, it is used in much the same way as the tom turkey, roasted whole, sliced, braised, or as the basis for stocks and broths. It pairs well with herbs, citrus fruits, and vegetables. Breast meat is particularly lean, while the legs and thighs are juicier. Turkey is a popular ingredient in healthy cooking and a common alternative to chicken or pork.

A tom turkey is the male of the domestic turkey, a poultry breed raised primarily for its meat. Turkey meat is lean, high in protein and low in fat, and the meat from an older male tends to be firmer and more flavourful than that of a younger bird. In the kitchen, it is most commonly roasted whole, traditionally served on festive occasions. The meat can also be cut into slices, used for stews, patties, or added to stocks. It pairs well with herbs such as thyme, rosemary, and sage. Compared to chicken, it has a more pronounced flavour and is an excellent choice for those seeking a filling, protein-rich alternative.

Turkey breast is the most popular and leanest part of the turkey, with a low fat content and high protein value. Its delicate, light texture makes it suitable for a wide range of preparations, roasting, braising, grilling, as well as making patties or stuffed rolls. In terms of flavour, it is more neutral than the darker thigh meat, which makes it shine especially when paired with herbs, marinades or aromatic sauces. It is a favourite ingredient in sports and weight-loss diets thanks to its excellent protein-to-calorie ratio. The breast meat can be sliced, diced or served in whole portions.

Játra krůt jsou vnitřnosti získané z domácích krůt. Mají tmavě červenohnědou barvu, jemnou chuť a mírně hořký nádech, podobně jako jiná drůbeží játra. Ve srovnání s kuřecími játry jsou poněkud větší a mají výraznější chuť. Jsou vynikajícím zdrojem vitamínu A, vitamínu B12, železa a různých stopových prvků. V kuchyni se nejčastěji restují na másle nebo oleji s cibulí, česnekem a bylinkami. Používají se také do paštik, náplní a risott. Skvěle se kombinují s jablky, vínem, tymiánem nebo balzamikovým octem. Důležité je je nepřevařit, aby si zachovala svou jemnou, krémovou strukturu.

Turkey lower leg is the bottom part of the turkey leg, known for being juicier and more flavourful than turkey breast. Its darker meat has a richer taste and firmer texture, making it a favourite for slow roasting, braising, or grilling. When cooked low and slow, the meat becomes tender and falls off the bone effortlessly. It is an excellent source of protein, B vitamins, and essential minerals such as iron and zinc. This cut is especially popular for festive family meals and hearty Sunday dinners, offering great value and satisfying flavour.

Turkey meat is a lean poultry with a delicate flavour and high protein content. It comes from the domestic turkey and is a popular ingredient in healthy cooking due to its low fat and cholesterol levels. It is used in a wide range of culinary preparations, roasted whole for festive occasions, cut into steaks, minced, or processed into meat products. The white breast meat is the most tender, while the thighs offer a richer flavour. It is rich in vitamins B3 and B6, selenium and zinc. While turkey is a traditional holiday dish in winter, it is increasingly used year-round in modern cuisine as a healthy alternative to pork or beef.

Turkey medallions are small, round portions of turkey meat cut from the breast or tenderloin. They are characterised by a delicate texture, low fat content and high protein levels. In the kitchen, they are a popular choice for both healthy everyday meals and festive dishes, quickly prepared in a pan, in the oven or on the grill. They are typically served with cream-based sauces, mushroom dressings or herb butter. Their compact size makes portioning easy, and they are a favourite in fitness-oriented cooking. It is recommended to lightly pound or marinate the meat before cooking to ensure maximum juiciness. They pair well with vegetables, potatoes and pasta.

Turkey skin is the outer fatty and connective tissue layer covering turkey meat. It has a higher fat and collagen content, which helps keep the meat moist and juicy during roasting and protects it from drying out. When prepared correctly, the skin becomes crispy and delicious. It is used primarily when roasting a whole turkey or individual parts in the oven, where it is recommended to leave the skin on during cooking. Turkey skin can also be used as a wrap when preparing roulades or stuffed cuts of meat. Compared to chicken skin, it is thicker and fattier. In some recipes the skin is removed before serving to reduce the overall fat content of the dish.

Turkey thighs are the darker, more flavourful part of the turkey, with a higher fat content than the white breast meat. Their richer, more pronounced flavour makes them ideal for slow roasting, braising or cooking in a slow cooker. The thigh meat is juicy, lightly fibrous and falls apart beautifully when properly prepared. They are well suited to autumn and winter dishes such as stews, roast turkey with cabbage or braised preparations. The skin on the thighs helps retain moisture during roasting. Thighs are available as whole bone-in quarters or boneless. They are rich in iron, zinc and B vitamins.

Turkish delight, known in Turkish as rahat lokum, is a traditional confection with a distinctive gel-like consistency and a delicate sweet flavour. It is made from sugar, starch and water, often flavoured with rose water, lemon, pistachios or walnuts. The surface is usually dusted with icing sugar or desiccated coconut to prevent the pieces from sticking together. It originates from the Ottoman Empire and its history dates back to the 18th century. In the kitchen, it is served as a dessert alongside coffee or tea, added to cakes and pastries, or used as a decoration for oriental sweets.

Turmeric is a tropical plant from the ginger family, whose dried and ground rhizome is one of the most widely used spices in world cuisine. It is characterized by its deep yellow to orange color, which comes from the active compound curcumin. The flavor is earthy, slightly bitter and mildly spicy. In the kitchen, it is most commonly used in Indian curry dishes, rice meals, soups and sauces. It also works wonderfully in marinades for meat or vegetables. In recent years, it has gained popularity as the base of golden milk and other health drinks. Turmeric is an essential component of curry powder and is widely used as a natural food coloring.