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 diverse ethnic population and the corresponding food preferences? As the United States becomes a more diverse population, cultural and religious restrictions limit the amount of other proteins that restaurants and public institutions offer on their menus. Turkey products such as turkey ham, sausage and bacon are the perfect alternative for pork products, while ground turkey, turkey cutlets, medallions and tenderloins are easily substituted for beef. Sandwich offerings can be broadened with turkey salami and turkey pastrami. Pizza toppings can be enhanced with the use of turkey pepperoni. • What demographic groups most readily accept turkey as part of restaurant dining? Away-from-home consumption of turkey sandwiches continues to grow, appealing to about everyone: diners between 18-64 years old, dual-income families and empl
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 and dark turkey meat? A 15-pound turkey generally has about 70 percent white meat and 30 percent dark meat. The two types of meat differ nutritionally. The white meat has fewer calories and less fat than the dark meat. 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. • What are turkey chops? Turkey chops are cut across the grain from the breast portion and typically weigh 4 to 8 ounces. The products contain little fat, are bone-in and skinless but the thickness of the chops can vary. Marinated turkey chop signature menu offerings are quite popular. Turkey Chops • How does turkey fit into today’s diverse ethnic population and the corresponding food preferences? As the United States becomes a more diverse
