National Turkey Federation Launches Featured Product Series
Turkey Tenderloins Showcased on EatTurkey.com
Washington D.C., March 15, 2006 - FOR IMMEDIATE RELEASE
Sherrie Rosenblatt, National Turkey Federation
202-898-0100 ext. 227, firstname.lastname@example.org
or Lisa Brackett, Devine & Pearson
617-472-2700 ext. 135 email@example.com
Beginning in March, the National Turkey Federation (NTF) kicks off a new initiative on its web site, EatTurkey.com, that will showcase different turkey products. Turkey Tenderloins, a whole muscle breast cut, are the first product to be featured.
“By featuring different turkey products, the NTF Web site can walk operators through purchasing and preparing these cuts,” comments NTF’s Senior Director of Marketing and Communications Sherrie Rosenblatt. “Operators often get excited about purchasing a new product but want to become more familiar with it so they can create a delicious recipe that will be successful on their menus. We want to eliminate any confusion by consolidating all the information in one place to ensure positive results with these turkey products.”
Each featured product area will contain all the information a foodservice operator needs to know about using the cut, a description of the product, cooking information, and recipes and quotes from chefs that explain why they are currently using the cut.
Turkey Tenderloins are growing in popularity but there is still a considerable number of foodservice operators who want further information to be able to better utilize this product. This simple guide gives a product description of turkey tenderloins that includes both raw and cooked product photos so operators can easily identify the product. It also provides information on how to use different cooking methods to properly cook tenderloins and gives recipes, like Tomato Basil Turkey Medallions, so operators can menu tenderloins right away.
“Tenderloins’ ease of preparation, nutritional qualities and quick cooking time allow them to customize to an assortment of recipes and diets,” said Executive Chef Amy Visco, of Ellington’s Restaurant, in Sanibel Island, FL. “Whether it is a simple soup or an inspirational culinary creation, the turkey tenderloin is a quality ingredient I enjoy using in the kitchen."
Information on a different cut will be added every other month with a total of five products being featured by the end of the year. To browse through this area of the site, go to EatTurkey.com and click on the “Learn more about Turkey Tenderloins” icon on the bottom on the home page.
NOTE TO EDITORS: Photos are available upon request.
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.