Turkey: It's Not Just for Thanksgiving Anymore

National Turkey Federation provides searchable 1,500-recipe library to promote preparation of turkey, the perfect protein

Printable Version Email to a Friend

WASHINGTON, D.C., July 13, 2004 - FOR IMMEDIATE RELEASE CONTACT:
Sherrie Rosenblatt, National Turkey Federation
202-898-0100 ext. 233, srosenblatt@turkeyfed.org
or Leslee McGovern, Devine & Pearson
617-472-2700 ext. 137 lmcgovern@devine-pearson.com

Turkey schnitzel? Turkey enchiladas? How about turkey breakfast sausage tarts?

Turkey isn't just for Thanksgiving anymore, and the National Turkey Federation has more than 1,500 recipes to prove it, including low-carbohydrate, high-protein recipes that fit the popular diets that 30 million to 40 million Americans now follow.

The recipes, available for free at www.eatturkey.com, provide easy, nutritious, great-tasting ways to serve turkey year-round. And because turkey has 8 percent more protein and less fat than beef or chicken, it is the perfect - and often overlooked - protein for dieters on low-carb eating plans¹.

"Everyone thinks of having turkey on Thanksgiving, but we want people to know that there are a lot more ways - and a lot more days - to serve turkey," said Sherrie Rosenblatt, senior director of marketing and communications for the National Turkey Federation. "Turkey is a great source of lean protein, has no saturated fat, and it's versatile, and variety is one of the keys to people maintaining a healthy lifestyle."

To find exactly the right recipe for their needs, consumers can search the recipe library by low-carb criteria, keyword, or by checking a box for any one of:

• 42 types of dishes, e.g. burrito, crepes, gumbo, lasagna, pizza, quiche, etc.
• 26 types of ethnic cuisine, e.g. Southwestern, French, Mexican, Thai, etc.
• 13 types of meals, e.g. breakfast, lunch, dinner, dessert, appetizer, etc.
• 27 special occasions, from the 4th of July to tailgating parties to the Chinese New Year
• 25 preparation methods, from baking and braising to smoking and steaming
• 37 types of turkey products, including breast, legs, cutlets, bacon, even turkey steaks.

The searchable recipe library is part of the National Turkey Federation's effort to raise awareness of turkey as "The Perfect Protein." The campaign seeks to increase consumer demand for turkey particularly among consumers on low-carb, high protein diets.

Note to editors: Recipes, "Turkey. The Perfect Protein™" logo and press kit are available for download from the pressroom at www.eatturkey.com. 1) Nutri-facts Update, a skinless, cooked 3-ounce turkey breast contains no saturated fat and 26 grams of protein, 8 percent more protein than a 3-ounce skinless, cooked chicken breast or 3-ounce, cooked top loin steak, trimmed of visible fat.

The National Turkey Federation is the advocate for all segments of the U.S. turkey industry. It's award winning web site www.eatturkey.com offers successful on-line professional chef cooking demonstrations and a searchable database of more than 300 recipes that exhibit turkey's versatility as a profit-building item, which enhances menus in all meal occasions during every season of the year. Operators can also go to www.eatturkey.com to sign up for the RecipE-mail program to register and receive unique recipe ideas that add flair to holiday and special occasion menus year-round.