Please explain the differences in ground turkey?
Ground turkey is a mixture of white and dark turkey OR all dark turkey. Ground turkey is manufactured from whole muscle pieces such as the drumsticks, thighs, neck, etc., with skin and adhering fat, in natural proportions. The fat content of ground turkey ranges from 7 percent to 17 percent. A higher fat content indicates more dark turkey is part of the mixture. Ground turkey breast is all white meat. The fat content of ground turkey breast is very low about 1 percent to 3 percent. Ground turkey breast is typically a lighter color than ground turkey. Ground turkey is available in several flavor varieties, including onion and garlic, taco/nacho, Italian sausage and sloppy Joe. Ground poultry and ground poultry dishes should always be cooked to 165F internal temperature. • For what type of cuisine is turkey best suited? Turkey is compatible with almost any type of menu, including casual concepts and upscale dining. Turkey can be the foundation for creative menu offerings on the breakfast
Ground turkey is a mixture of white and dark turkey OR all dark turkey. Ground turkey is manufactured from whole muscle pieces such as the drumsticks, thighs, neck, etc., with skin and adhering fat, in natural proportions. The fat content of ground turkey ranges from 7 percent to 17 percent. A higher fat content indicates more dark turkey is part of the mixture. Ground turkey breast is all white meat. The fat content of ground turkey breast is very low about 1 percent to 3 percent. Ground turkey breast is typically a lighter color than ground turkey. Ground turkey is available in several flavor varieties, including onion and garlic, taco/nacho, Italian sausage and sloppy Joe. Ground poultry and ground poultry dishes should always be cooked to 165F internal temperature. • What is the yield of whole turkey and turkey breast? The average yield of a whole body turkey is 53 percent, with skin. The average yield of a turkey breast is 62 percent, with skin. • How does turkey fit into today’s
Ground turkey is a mixture of white and dark turkey OR all dark turkey. Ground turkey is manufactured from whole muscle pieces such as the drumsticks, thighs, neck, etc., with skin and adhering fat, in natural proportions. The fat content of ground turkey ranges from 7 percent to 17 percent. A higher fat content indicates more dark turkey is part of the mixture. Ground turkey breast is all white meat. The fat content of ground turkey breast is very low about 1 percent to 3 percent. Ground turkey breast is typically a lighter color than ground turkey. Ground turkey is available in several flavor varieties, including onion and garlic, taco/nacho, Italian sausage and sloppy Joe. Ground poultry and ground poultry dishes should always be cooked to 165F internal temperature. • What is the yield of whole turkey and turkey breast? The average yield of a whole body turkey is 53 percent, with skin. The average yield of a turkey breast is 62 percent, with skin. • What are the differences of white
