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Back to Foodservice What's New |
Culinary professionals dish upan array of turkey appetizers at www.EatTurkey.com
National Turkey Federation recipe collection features varied cuisines, cuts and cooking methods
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WASHINGTON, D.C., May 1, 2003 -
CONTACT: Sherrie Rosenblatt, NTF, 202/898-0100,
or, Leslee McGovern, Devine & Pearson,
617/472-2700 E-mail: srosenblatt@turkeyfed.org
The National Turkey Federation offers a database of more than 600 foodservice recipes designed to help operators build successful turkey menu offerings for their establishments. Now this library houses 65 appetizer recipes, representing a broad range of ethnic cuisines and preparation methods for a wide selection of turkey products. A sampling of the site's collection includes the following chef developed recipes:
- Bobby Flay's Grilled Turkey and Brie Quesadillas with avocado-onion relish made with turkey tenderloin.
- Wolfgang Hanus' Calypso Turkey Fritters with tropical salsa made with boneless turkey thighs.
- Walter Staib's Martha Washington Turkey Turnovers made with smoked turkey breast.
- Neal Langerman's Roasted Peppers Stuffed with Turkey Confit made with turkey meat from wings, thighs and legs.
- Susan Goss' Turkey Brockwurst made from turkey breast, thighs and stock.
- Michael Morgan's Panko Fried Turkey Croquettes with mango salsa made with ground turkey
The appetizer selection is just one of 15 meal categories in the NTF database of turkey recipes. Chefs, foodservice directors, culinary educators, chefs-in-training and NTF members alike submit their recipes, representing applications appropriate for all segments of the industry. In addition to meal type, the database is also searchable by other categories including 25 ethnicities, 21 preparation methods and 40 turkey products. To access the database, operators simply log onto www.eatturkey.com and click on the "recipe database."
The National Turkey Federation (NTF) is the national advocate for all segments of the turkey industry, providing services and conducting activities that increase demand for its members' products by protecting and enhancing their ability to profitably provide wholesome, high-quality, nutritious products. Its award-winning web site, www.eatturkey.com, offers consumers, food professionals and the media an extensive library of information including healthy eating and restaurant trends, turkey cuts and purchasing tips, turkey nutrition and cooking techniques, and turkey facts and trivia. Additionally, the site presents a searchable database of more than 1,500 recipes, offers a recipe E-mail program and provides special seasonal and holiday ideas. The National Turkey Federation is headquartered in Washington, D.C.
