National Turkey Federation Offers Tips and Twists for the Thanksgiving Holiday

2004 How-To Guide for Thanksgiving at www.eatturkey.com is an Inspirational Resource

WASHINGTON, D.C., October 21, 2004 - FOR IMMEDIATE RELEASE CONTACT:
Sherrie Rosenblatt, National Turkey Federation
202-898-0100 ext. 227, srosenblatt@turkeyfed.org
or Maryanne Keeney, Devine & Pearson
617-472-2700 ext. 137 mkeeney@devine-pearson.com

With Thanksgiving around the corner, consumers may be looking for a fresh twist on traditional turkey preparations or trivia to offer around the family table. The National Turkey Federation's (NTF) 2004 How-To Guide for Thanksgiving at www.eatturkey.com is an excellent resource for menu recommendations to advice. In addition, we've listed some tips that may provide inspiration:

Turkey tips and tricks

• Purchase one pound of turkey for each guest.
• Prep the bird by tucking the wings "akimbo" under the shoulders.
• Roast the bird until the meat thermometer registers 180 degrees F in the thickest part of the thigh. In addition, the stuffing must reach 165 degrees F.
• Carve only after letting the bird stand for 20 minutes outside the oven.
• Store leftovers in shallow containers within two hours of cooking and use within three to four days.

• For small holiday gatherings, consider turkey cuts in order to enjoy the turkey tradition without roasting a whole bird. Turkey products that are readily available include turkey breast, tenderloins, cutlets, drumsticks and thighs. Or ask your butcher to cut a whole fresh bird in two halves, roast one half and freeze the other half for a later occasion.

• If you like the idea of a roasted bird but are looking for a new twist, consider other preparation techniques such as smoking, grilling or deep-frying.

• Turkey Chowder
• White Turkey Chili
• BBQ Turkey Pizza
• Sloppy Toms
• Calypso Turkey Salad

Turkey's not just for Thanksgiving anymore: why turkey is the perfect protein for health-conscious Americans.

• It's healthy - has 8 percent more protein and less fat (and zero saturated fat) compared to chicken and beef.
• It's versatile - a variety of cuts make preparation (and substitutions in traditional recipes) quick and easy, and helps keep menu variety high.
• It's tasty - www.eatturkey.com features a searchable database of 1,500 recipes and consumers can opt to have recipes e-mailed to them regularly.

• Some experts think the Pilgrims first served Thanksgiving dinner in 1621. Others credit the settlers of Virginia's Jamestown with celebrating the first Thanksgiving as their version of England's ancient Harvest Home Festival.
• President Abraham Lincoln proclaimed Thanksgiving a national holiday in 1863, supposedly as a response to a campaign organized by magazine editor Sara Joseph Hale. In 1939, President Franklin Roosevelt moved Thanksgiving Day forward one week, as it is presently celebrated.
• Benjamin Franklin, who proposed the turkey as the official United States' bird, once wrote, "I wish the bald eagle had not been chosen as the representative of our country! The turkey is a much more respectable bird, and withal a true original native of America."
• It's estimated that turkeys have 3,500 feathers at maturity.
• The costume that "Big Bird" wears on "Sesame Street" is rumored to be made of turkey feathers.
• Only tom turkeys gobble. Hen turkeys make a clicking noise.
• Domesticated turkeys cannot fly. Wild turkeys can fly for short distances up to 55 miles per hour and can run 20 miles per hour.

• Nearly half of consumers purchase name brand over store brand turkeys.
• Most consumers (79%) roast or bake their holiday turkeys, but a growing number are using the deep-frying method.
• Only 26 percent of consumers check if both the turkey and its stuffing are fully cooked. Remember, it's safe to bite when the temperature is right!

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.