Cooking

Before cooking with any meat, it’s important to understand the basics of purchasing, evaluating freshness, thawing, storing and other kitchen logistics. With these under your belt, almost any dish is possible with turkey.

For more information about turkey and cooking use the links below.

Information courtesy of the National Turkey Federation, Iowa Turkey Federation and Jennie-O Turkey Store. (Links will open in a new window.)

Turkey 101 – great tips on everything from purchasing & thawing to roasting, grilling and storing (Jennie-O Turkey Store)
Cooking Guide for Turkey (National Turkey Federation)
Roasting a Whole Turkey (National Turkey Federation)
Deep Fried Turkey Indoors (with an electric deep fryer) – courtesy of My Other More Exciting Self blog
Grilling a Turkey – great tips and easy-to-read instructions for charcoal grills, gas grills, smokers, and rotisserie turkey from TheFix.com

Read more safe food handling tips for turkey here.

Source: Fix.com Blog

Turkey Parts

While we’re all familiar with the whole turkey many of us roast, especially at Thanksgiving, there are many other turkey parts that can be purchased and incorporated into your family’s meals all year long. Turkey is a lean meat and an excellent source of protein so try one of these options today!

Tenderloins/fillets: All white breast meat, whole muscle from inside center of breast, boneless and skinless. Very tender and great for grilling, or any recipes that call for chicken breast.
Ground Turkey: Can be white or dark meat; check labelling for nutritional information
Turkey Breast: All white meat, leanest of all the turkey cuts, cut steaks by slicing half breast across the grain into ½ to 1-inch thick steaks. Cut slices or cutlets by slicing half breast across the grain into 1/8 to 1/3 inch thick cutlets.
Turkey Breast Cutlets: Thin slice of turkey breast, cut slices or cutlets by slicing half breast across the grain into 1/8 to 1/3 inch thick cutlets.
Turkey Thigh: Dark meat, easily deboned if necessary, can be used in any recipe or preparation calling for beef chuck or round.
Turkey Wing Portion/Drumette: Part of the wing, all dark meat
Turkey Legs/Drumsticks: All dark meat
Turkey Fries: Turkey testicles, usually breaded and fried

Source: Iowa Turkey Federation

For more information about turkey and cooking use the links below.

Turkey Parts

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