Cured With: Turkey

Turkey is a type of poultry, a domesticated bird raised for its meat. "Cured" turkey means it has been treated with salt and other curing agents, such as nitrates or nitrites, to preserve it and enhance its flavor and color. This process helps to inhibit the growth of bacteria.

Cured turkey is commonly used as a deli meat, often found in sandwiches, salads, and charcuterie boards. It is valued for its savory flavor and firm texture, providing a protein-rich option for consumers. Manufacturers use curing to extend shelf life and add a characteristic taste.

Cured meats, including turkey, contain sodium and often nitrites, which can form nitrosamines during cooking. Some studies suggest a link between high consumption of processed meats and an increased risk of certain health issues, though evidence is mixed. Regulatory bodies like the FDA monitor the use of curing agents. The World Health Organization (WHO) has classified processed meats as carcinogenic to humans (Group 1).