Turkey.... The New Pork?

Just so you know, a few days ago I was tempted while shopping in my local organic grocery store by the locally farmed, range fed turkey breakfast sausages in all natural casings (of course). They were sitting there, innocently, next to the pork variation of the same. Once glance at the nutrition label and it was easy to see the turkey was the clear lean meat leader in this race. I then looked at the belly that medical school and my own poor self-care helped to create these last years and reluctantly, but somewhat hopefully, I reached for the turkey.

Tonight I came home and after a busy day in the OR without time for food or a break I decided to have breakfast for dinner, one of my favorites. I grilled up (on a grill) the well marketed turkey breakfast links and fried an egg from my friend's farm, all naturally grass fed chickens of course, and slid them all onto a simple white plate. How good is this, farm raised, grass fed all natural breakfast from local producers right here in the Pacific Northwest. Well, after about 2 or 3 bites I was suddenly aware, again, of a lesson I have learned time and again with turkey sausage.


PORK TASTES WAY BETTER THAN TURKEY ... UNLESS IT IS THANKSGIVING! Hands down, pork sausage is far superior, in all forms, to that white meat imposter, now matter how much spice and salt you add. The End.