Turkey Time!

Points of interest from the National Turkey Federation.

, April 1, 2003 - CONTACT: Sherrie Rosenblatt
Director of Public Relations
202-898-0100 x233
E-mail: srosenblatt@turkeyfed.org

• Turkey consumption has increased 216 percent since 1975, due to consumers' recognition of turkey's good taste and nutritional value.
• In 2001, U.S. consumption of turkey was 17.9 pounds per person.
• Turkey production in the U.S.A. has more than doubled since 1970.
• In 2001, growers raised 272 million turkeys.
• America's top turkey-producing states are Minnesota, North Carolina, Arkansas, Missouri, Virginia and California.
• The top five export markets for U.S. turkey meat in 2000 were Mexico, Russia, Hong Kong, Taiwan and the Dominican Republic.
• White meat is generally preferred in the United States while other countries choose dark.
• A 15-pound turkey typically has about 70 percent white meat and 30 percent dark meat.
• White and dark meat differ nutritionally. White has fewer calories and less fat than dark. 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.
• 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 U.S. consumers eat turkey at least once every 2 weeks, with more than a quarter eating turkey lunchmeat.
• According to 1999 USDA forecasts, those countries consuming the most turkey were Israel, United States, France, Italy, United Kingdom, Canada and the Netherlands.
• Giblets are the turkey's gizzard, heart and liver. The giblets and neck, when cooked until tender, are delicious additions to gravy or stuffing.
• Nearly 70 percent of consumers surveyed said they would order turkey when eating out if it was offered on the menu.

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.