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

WWW.EATTURKEY.COM Sizzles with Deep Fried Cajun Turkey from Popeyes®
Chef Billy Jacob brings a Louisiana favorite to the National Turkey Federation's Virtual Menu program

WASHINGTON, D.C. (September 2003) -Popeyes® Executive Chef Billy Jacob brings his Deep Fried Cajun Turkey creation to the National Turkey Federation's (NTF) "Virtual Menu 2003" program on www.eatturkey.com in October, just in time for culinary professionals to add this southern recipe to their holiday offerings. Jacob provides step-by-step instructions on Cajun marinade preparation, proper marinade injection and careful deep-frying for a crispy turkey exterior and moist flavorful interior. A true success for the world's second largest quick-service chicken concept, Deep Fried Cajun Turkey is representative of the migration of regional American cuisine across the country.

"For those looking to break with the classic roasted turkey preparations, Chef Jacob's Deep Fried Cajun Turkey provides a hip approach to cooking the time-honored bird," comments Sherrie Rosenblatt, NTF's director of public relations. "It also provides an enticing new turkey dining experience for customers."

"Serving whole Cajun turkeys is a southern Louisiana tradition that has traveled from the bayous to mainstream America," says Billy Jacob, executive chef at Popeyes®. "By flash frying the turkeys, we create a crispy coating to lock in all the flavor. They are perfect for family gatherings, holiday dinners, tailgating or any special catering event."

NTF's "Virtual Menu 2003" unveils current turkey trends on www.eatturkey.com, with recipes submitted by a wide variety of foodservice operations - from independents to national chains. Each month, a different establishment offers a popular turkey item from their menu, along with a plate shot and a quote from a restaurant representative on the benefits of turkey and why they choose to serve it.

Once Popeyes® Deep Fried Cajun Turkey has been featured, it will be added to the "Virtual Menu Turkey Trends" page joining Arby's®, Subway, Blimpie® Subs and Salads, and others. There it will continue to be linked to NTF's recipe database of more than 600 innovative turkey applications, including 295 turkey entrees.

Virtual Menu 2003 participants
Arby's® Market Fresh™ Roast Turkey and Swiss
The Fireplace of Boston Turkey and Vegetable Pot Pie
Wildflower Bread Company Turkey Breast and Brie Sandwich
The Oak Leaf at the Washington Dulles Airport Marriott Cast Iron Seared Turkey Cutlets
Einstein Bros® Turkey Pastrami Reuben
Subway's® Southwest Turkey and Bacon Sandwich
Blimpie® Subs and Salads Zesto-Pesto Turkey™ Crunch-a-Bowl Salad
Jack in the Box® restaurants Turkey Jack Turkey Burger
Popeyes® Deep Fried Cajun Turkey

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.