All FAQs What are turkey chops? What are the differences between organic, free-range and kosher turkeys? What are the differences of white and dark turkey meat? What are some regional trends in the preparation of whole turkey? Are turkeys fed with hormones or drugs? Can I lower my operation's food costs by using turkey products? For what type of cuisine is turkey best suited? Please explain the differences in ground turkey? What is the yield of whole turkey and turkey breast? How does turkey fit into today's diverse ethnic population and the corresponding food preferences? What demographic groups most readily accept turkey as part of restaurant dining? Many of my customers want a high protein/low carbohydrate diet. How can I alter my menu to fit into this trend? If I don't make gravy, how should I dispose of the turkey drippings? What are turkey chops? Turkey chops are cut across the grain from the breast portion and typically weigh 4 to 8 ounces. The products contain little fat, are bone-in and skinless but the thickness of the chops can vary. Marinated turkey chop signature menu offerings are quite popular. Turkey Chops What are the differences between organic, free-range and kosher turkeys? Organic Turkey: Turkeys raised on an organic operation must be fed organic feed and given access to the outdoors. They are given no antibiotics or growth hormones. Free-range Turkey: Turkey producers must demonstrate to the USDA Food Safety and Inspection Service that the turkey has been allowed access to the outside. Kosher Turkey: From a technical perspective, the term kosher may be used only on the labels of poultry that are prepared under rabbinical supervision. From a culinary viewpoint, a kosher turkey indicates a turkey that has been brined, or soaked in a salt water solution for several hours. (FYI: All turkeys are both hormone and steroid free. No hormones have been approved for use in turkeys. Genetic improvements, better feed formulation and modern management practices are responsible for the larger turkeys produced today. FDA approved antibiotics are used at times to help suppress microorganisms, prevent disease and ensure that consumers receive a healthy product. A withdrawal period is required after the time the antibiotic is administered and before the turkey can be processed. The Food Safety and Inspection Service (FSIS) of the USDA monitors the administration of antibiotics and randomly tests flocks of turkeys for residues. What are the differences of white and dark turkey meat? A 15-pound turkey generally has about 70 percent white meat and 30 percent dark meat. The two types of meat differ nutritionally. The white meat has fewer calories and less fat than the dark meat. The rich flavor of dark meat is especially valued in soup and stew recipes. Dark meat holds up well in rich marinades and is a perfect choice for grilling and barbecuing. What are some regional trends in the preparation of whole turkey? Professional chefs across the United States feature whole turkey in ways that reflect regional cooking. In the Florida Keys, chefs place aromatic oranges or lemons and limes in the cavity of the roasted bird. In the Southwest, poblano and ancho chilies may be used in a paste that yields a bit of heat to the mild flavored turkey. In the Northeast, many chefs brine turkeys in a salt, sugar and water mixture prior to roasting. The Cajun style of deep-frying a whole turkey with Cajun spices has gained popularity in much of the rest of the country. Are turkeys fed with hormones or drugs? All turkeys are both hormone and steroid free. No hormones have been approved for use in turkeys. Genetic improvements, better feed formulation and modern management practices are responsible for the larger turkeys produced today. FDA approved antibiotics are used at times to help suppress microorganisms, prevent disease and ensure that consumers receive a healthy product. A withdrawal period is required after the time the antibiotic is administered and before the turkey can be processed. The Food Safety Inspection Service (FSIS) of the USDA monitors the administration of antibiotics and randomly tests flocks of turkeys for residues. Therefore, chefs can be assured turkeys do not contain antibiotic residues when they go to market. Can I lower my operation's food costs by using turkey products? Turkey is a good value because it offers a profitable, high margin with low operational costs. Turkey costs less per pound than most other animal protein foods and turkey signature menu offerings also yield a better food cost percentage than most other protein foods. The value-added cuts make turkey presentations less labor intensive, simpler and more economical to prepare and serve, as well as ensure portion control and minimize waste. Chefs can realize a better food cost percentage when using turkey cutlets in place of more expensive beef and veal cuts. Turkey can be presented as turkey chops, cutlets, filets, medallions, scaloppini and/or tenderloins. The following recipes are proven favorites in white tablecloth restaurants with excellent food cost percentages. BBQ Coffee Glazed Turkey Medallions Bacon Wrapped Turkey Tenderloins with Port Sauce A noted Chicago chef says, “Every single part of the bird, from the neck down can be used. This makes our food costs drop because we prepare a variety of dishes including salad, sauté of turkey breast and braised legs. Turkey has very little waste because the carcass can produce a soup, chowder or rich stock." For what type of cuisine is turkey best suited? Turkey is compatible with almost any type of menu, including casual concepts and upscale dining. Turkey can be the foundation for creative menu offerings on the breakfast, brunch, banquet, kid’s, lunch and dinner menus. It is perfect for traditional American fare, New American cuisine and regional specialties. Turkey’s subtle flavor blends well with the ethnic flavors of Italian, Thai, Mexican, Asian, Mediterranean, French and Caribbean cuisines. Osso buco, grilled turkey tenderloins, turkey satays, stir-fried turkey, turkey chilies and chowders are all on menus across the United States. Turkey’s delicate flavor marries well with a variety of herbs and spices, sauces and methods of preparation. Turkey is also a relished favorite with only simple and staple seasonings. Please explain the differences in ground turkey? Ground turkey is a mixture of white and dark turkey OR all dark turkey. Ground turkey is manufactured from whole muscle pieces such as the drumsticks, thighs, neck, etc., with skin and adhering fat, in natural proportions. The fat content of ground turkey ranges from 7 percent to 17 percent. A higher fat content indicates more dark turkey is part of the mixture. Ground turkey breast is all white meat. The fat content of ground turkey breast is very low – about 1 percent to 3 percent. Ground turkey breast is typically a lighter color than ground turkey. Ground turkey is available in several flavor varieties, including onion and garlic, taco/nacho, Italian sausage and sloppy Joe. Ground poultry and ground poultry dishes should always be cooked to 165°F internal temperature. What is the yield of whole turkey and turkey breast? The average yield of a whole body turkey is 53 percent, with skin. The average yield of a turkey breast is 62 percent, with skin. How does turkey fit into today's diverse ethnic population and the corresponding food preferences? As the United States becomes a more diverse population, cultural and religious restrictions limit the amount of other proteins that restaurants and public institutions offer on their menus. Turkey products such as turkey ham, sausage and bacon are the perfect alternative for pork products, while ground turkey, turkey cutlets, medallions and tenderloins are easily substituted for beef. Sandwich offerings can be broadened with turkey salami and turkey pastrami. Pizza toppings can be enhanced with the use of turkey pepperoni. What demographic groups most readily accept turkey as part of restaurant dining? Away-from-home consumption of turkey sandwiches continues to grow, appealing to about everyone: diners between 18-64 years old, dual-income families and employed singles. Nearly 80 percent of consumers surveyed said they would order turkey when eating out if it were offered on the menu. Many of my customers want a high protein/low carbohydrate diet. How can I alter my menu to fit into this trend? Turkey can be a real star on a low-carb menu. It’s power lies in a maximum amount of protein, with fewer calories and cholesterol than many lean red meats. Turkey, especially white meat, has less total and saturated fats than most other complete animal proteins. Adding turkey to a menu provides more variety and is a growing trend throughout the country. You might use a star (or boxing glove) system to highlight menu selections that are loaded with powerful proteins but contain less fats, much like the heart symbol used by the American Heart Association. If I don't make gravy, how should I dispose of the turkey drippings? Sanitary commissions and water departments strongly advise consumers to pour any unwanted pan drippings into an empty can (soup cans work great) and toss the can into the trash. Drippings that are poured down the drain can clog anywhere in a system resulting in expensive backups. Help the environment by properly disposing of drippings and any unused gravy.

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