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| Nutritional Information (per serving) | |
| Calories | 383 |
| Protein | 45 grams |
| Fat (51%) | 21 grams |
| Carbohydrate | 1 gram |
| Sodium | 1116 mg |
| Cholesterol | 129 mg |
What is the difference between a fresh or frozen turkey?
There is no quality difference between a fresh or frozen turkey. Frozen turkeys are flash frozen immediately after packaging to 0 degrees F. or below and held at that temperature until purchased. Once defrosted, the meat is virtually as fresh as the day it was processed. Fresh turkeys are chilled after packaging and have shorter shelf lives. Because they are perishable and require special handling and merchandising, fresh turkeys are slightly more expensive than frozen turkeys. Click here for more information: http://www.eatturkey.com/consumer/prep/prep.html#fresh
What do you put in the interior cavity of an un-stuffed turkey?
There are several enhancements that can be added to the interior cavities. Fresh herbs (in any combination) such as sage, rosemary and/or thyme provide additional flavor and fragrance. Other flavor enhancements are chunks of tart apples, onions or lemons. The choice of which of these to add should be based on the type of gravy, dressing or side dishes that will accompany the turkey. Don't forget to sprinkle the cavities with salt and freshly ground black pepper.
Where should the food thermometer be placed on the turkey?
Insert the food thermometer 2½ inches in the deepest portion of the turkey breast or into the inner thigh near the breast. Make sure the thermometer does not touch a bone. When inserting the thermometer in the turkey breast, insert it from the side. The thermometer is easier to read and more accurate than when inserted from the top.
The internal temperature should reach 170 degrees F in the breast or 180 degrees F in the thigh and 165 degrees F in the center of the stuffing. Both the NTF and the USDA recommend using a food thermometer to ensure a delicious and safe holiday feast.
What are some tips for marinating turkey?
Marinating both tenderizes and adds flavor to the turkey. The acid in marinades causes the turkey tissues to break down, which has a tenderizing effect. The breaking down of the tissue also causes the turkey to hold more liquid, making it juicier. But too much vinegar or hot sauce in the marinade can have the opposite effect, causing the meat to be less tender.
A marinating time of two hours is ample for most value-added turkey products. Place the turkey in a covered container and always refrigerate the turkey during the marinating process. Do not serve the leftover marinade unless it is boiled first.
How large of a turkey should I cook for 20 people?
We recommend one pound for each person, so a 20-pound turkey will provide lots of turkey for the holiday feast plus enough leftovers for the much loved turkey sandwiches.
Can you cook a whole turkey on the grill?
Absolutely. The indirect method of grilling is best for grilling a whole turkey or bone-in turkey breast. Indirect grilling is similar to roasting with circulating heat inside the closed grill. Grilling time depends on many factors: the size and shape of the turkey, the distance from the heat, temperature of the coals and the outside air temperature. Allow more time on cold or windy days and at high altitudes. Allow less time in very hot weather. Use a disposal drip pan to catch the drippings.
When purchasing a whole turkey to be cooked on a grill, the structure is as important as the weight. Generally, a turkey that is broad and flat will fit better under the covered grill than one that protrudes too high in the breast area. There should be at least one-inch of space between the turkey and the grill lid. Turkeys weighing 16 pounds or less are the recommended size for the most successful grilling. When grilling a whole bird, check the turkey when it is about two-thirds done. Cut the band of skin or string holding the legs together, allowing the heat to reach this critical portion of the bird.
GAS GRILLING
Indirect Method
The indirect method of grilling is achieved by turning off the burners directly beneath the food, while the burners on either side of the food are turned to the same heat setting (medium to low). The circulating heat cooks the food.
CHARCOAL GRILLING
Indirect Method
After the coals have turned gray, with a long handled utensil, carefully push the hot coals evenly to the edge of the grill. The coals should be piled as far as possible to the outside of the grate. Place a disposable foil drip pan, between the charcoals, in the center of the grill, beneath the area where the food will be set. Position the top rack on the grill and place the turkey on the rack. Cover the grill to achieve a uniform and even heat.
For more helpful grilling hints, please click on the following link: http://www.eatturkey.com/consumer/aturn/grilling.html
What are some regional trends in the preparation of whole turkey?
Professional chefs across the United States feature whole turkey in ways that reflect regional cooking. In the Florida Keys, chefs place aromatic oranges or lemons and limes in the cavity of the roasted bird. In the Southwest, poblano and ancho chilies may be used in a paste that yields a bit of heat to the mild flavored turkey. In the Northeast, many chefs brine turkeys in a salt, sugar and water mixture prior to roasting. The Cajun style of deep-frying a whole turkey with Cajun spices has gained popularity in much of the rest of the country.
Can we successfully deep fry a 25 LB turkey? If not then what's the maximum size you would suggest?
Smaller turkeys, 8 to 10 pounds and turkey parts such as breast, wings, drumsticks and thighs, are best for frying. Size does matter as a 12-14 pound turkey is the maximum size bird that can be successfully deep-fried. In addition to the obvious safety concern of lowering and lifting a big turkey into a vessel of boiling oil, larger birds simply cook longer. The extra cooking time results in overexposure to the skin, which will likely be over cooked.
If the 25-pound bird has already been purchased, follow these steps for the best results. Detach the dark meat (leg and thigh portions) from the breast and fry the two turkey parts separately. Fry the leg/thigh sections first in oil that has been preheated to 365-375 degrees F. Cook to an internal temperature of 180 degrees F. Remove the dark sections and reheat the oil to 365-375 degrees F. Then fry the turkey breast to an internal temperature of 170 degrees F.
What is in turkey that makes you sleepy?
Like many protein foods, turkey contains the essential amino acid tryptophan. There are other protein foods that contain an even larger amount of this protein:
100 grams of roasted turkey contains .333 grams of tryptophan
100 grams of Swiss cheese contains .401 grams of tryptophan
100 grams of roasted pork loin contains .341 grams of tryptophan
While turkey often receives the blame for making people sleepy, studies suggest that carbohydrate-rich meals may cause sleepiness by increasing the number of tryptophans in the brain. Therefore, the unusually large, multi-coursed, carbohydrate-rich meal most people eat on Thanksgiving is more likely the cause of drowsiness. After all, in March, one does not get sleepy after eating a turkey sandwich.
What is the best way to thaw a frozen turkey?
The most fool proof method of defrosting a turkey is to thaw it in the refrigerator.
The key to this method is to plan ahead and allow approximately 24 hours
for every four to five pounds of bird weight for thawing in the refrigerator.
This method is the safest and will result in the best finished product. Place
the bird, in the original wrapping, on a shallow baking sheet in the refrigerator.
The following chart provides good guidelines for thawing times.
| Refrigerator Turkey Thawing Time (40° F) | |
| Turkey Weight | Days to Allow for Thawing Turkey |
| 8 to 12 pounds | 2 to 2.5 days |
| 12 to 16 pounds | 2.5 to 4 days |
| 16 to 20 pounds | 4 to 5 days |
| 20 to 24 pounds | 5 to 6 days |
The most important thing to remember is NEVER to thaw the turkey at room temperature. If time is more critical, refer to the following link for additional instructions about safely thawing the turkey. http://www.eatturkey.com/consumer/cookinfo/turthaw.html
How long can a turkey be stored in a freezer for future consumption?
A whole turkey can be stored safely for up to one year in the freezer. Remember, if you are not planning to use a whole turkey or any other turkey products before the expiration date stamped on the package, freeze it! Click here for more information: http://www.eatturkey.com/consumer/cookinfo/codes.html
What is Turducken?
Turducken, the Cajun specialty from the south central part of Louisiana, contains three boned birds and three stuffings: a 20-25 pound turkey stuffed with a 4-5 pound duckling, stuffed with a 3-4 pound chicken with three cups oyster dressing inside the chicken, 7 cups andouille dressing between the chicken and the duck and 4 cups cornbread dressing between the duck and the turkey. Other typical dressings include shrimp or sausage.
It takes about 12 hours to prepare including preparation time for deboning the birds and preparing the stuffings.
The Turducken is available from several commercial purveyors in Louisiana, Texas and Florida. Local cost are about $60, but shipping in dry ice to other parts of the United States increases and/or doubles the price.
What is the best way to stuff a turkey?
Stuffing should be prepared and placed in the turkey immediately before the turkey is placed in the oven for cooking. When making stuffing ahead of time, wet and dry ingredients should be refrigerated separately and combined right before stuffing the turkey. Turkeys should be stuffed loosely, with about ¾ cup of stuffing per pound of turkey. For additional tips on stuffing a turkey, check the following link: http://www.eatturkey.com/consumer/cookinfo/stuffing.html
Are turkeys fed with hormones or drugs?
All turkeys are both hormone and steroid free. No hormones have been approved for use in turkeys. Genetic improvements, better feed formulation and modern management practices are responsible for the larger turkeys produced today.
FDA approved antibiotics are used at times to help suppress microorganisms, prevent disease and ensure that consumers receive a healthy product. A withdrawal period is required after the time the antibiotic is administered and before the turkey can be processed. The Food Safety Inspection Service (FSIS) of the USDA monitors the administration of antibiotics and randomly tests flocks of turkeys for residues. Therefore, chefs can be assured turkeys do not contain antibiotic residues when they go to market.
What is the cooked (roasted) yield of edible cooked meat (no skin, bone or giblets) for: [1.] A 5 pound whole turkey breast, as purchased (includes skin and bone) and [2.] A 12 pound whole turkey, as purchased (includes skin, bone and giblets).
Based on the formula from Food for Fifty, the yield is as follows:
Five (5) pounds of As Purchased whole turkey breast yields 2.85 pounds Edible Portion without skin.
Twelve (12) pounds of As Purchased whole turkey yields 5.64 pounds Edible Portion without skin.
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, brunch, banquet, kid’s, lunch and dinner menus. It is perfect for traditional American fare, New American cuisine and regional specialties. Turkey’s subtle flavor blends well with the ethnic flavors of Italian, Thai, Mexican, Asian, Mediterranean, French and Caribbean cuisines. Osso buco, grilled turkey tenderloins, turkey satays, stir-fried turkey, turkey chilies and chowders are all on menus across the United States. Turkey’s delicate flavor marries well with a variety of herbs and spices, sauces and methods of preparation. Turkey is also a relished favorite with only simple and staple seasonings.
What is the name for a baby turkey?
A baby turkey is called a poult and is tan and brown.
Can I lower my operation's food costs by using turkey products?
Turkey is a good value because it offers a profitable, high margin with low operational costs. Turkey costs less per pound than most other animal protein foods and turkey signature menu offerings also yield a better food cost percentage than most other protein foods. The value-added cuts make turkey presentations less labor intensive, simpler and more economical to prepare and serve, as well as ensure portion control and minimize waste. Chefs can realize a better food cost percentage when using turkey cutlets in place of more expensive beef and veal cuts. Turkey can be presented as turkey chops, cutlets, filets, medallions, scaloppini and/or tenderloins. The following recipes are proven favorites in white tablecloth restaurants with excellent food cost percentages.
BBQ Coffee Glazed Turkey Medallions
Bacon Wrapped Turkey Tenderloins with Port Sauce
How do I know the turkey is done just right when deep frying? -
The time differences apply to whole turkey and turkey parts. Whole turkeys require approximately 3 minutes per pound to cook. Turkey parts such as the breast, wings and thighs require approximately 4 to 5 minutes per pound to reach the desired internal temperature.
The best method of checking for doneness is with a food thermometer. Remove the turkey from the frying vessel and check the internal temperature with a food thermometer. The temperature should reach 170 degrees F in the breast and 180 degrees F in the thigh.
Using peanut oil for deep frying, how many turkeys can be fryed before changing the oil out?
The answer to your question about the number of turkeys that can be fried depends partly on the rub or marinade that is used.
According to the Texas Peanut Producers Board, peanut oil may be used three or four times to fry turkeys before signs of deterioration begin.
However, when using heavy dark spices such as those in most Cajun rubs, the life of the oil may be diminished. If you are frying more than two birds, it would be wise to use a seasonings with less cayenne, chili peppers, etc.
When the oil begins to break down, indications include foaming, darkening or smoking excessively, indicating the oil must be discarded. Other signs of deteriorated oil include a rancid smell and/or failure to bubble when food is added.
Please read all about deep frying turkeys at the following Web link:
The How-To on Deep-Frying a Turkey
I have a turkey fryer and I would like to know what I need to mix to make a rub for the turkey.
The following recipe has a Cajun rub that is a popular choice for deep fried turkeys.
NTF Consumer Recipe: Cajun Deep-Fried Turkey
http://recipes.eatturkey.com/recipe.asp?R=930
Or for a completely different flavor, try the following recipe.
AROMATIC RUB FOR POULTRY
This recipe will yield about 1/2 cup, enough to coat a 12 pound turkey.
1 1/2 tablespoon cardamom
1 1/2 tablespoon ground ginger
1 1/2 tablespoon ground black pepper
1 tablespoon ground turmeric
1 tablespoon ground cumin
1 tablespoon ground coriander
1 1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
What is the formula to determine the amount of marinade to use to inject a turkey?
We recommend about one ounce of marinade per pound of turkey. Remember turkey should always be marinated in the refrigerator.
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 165°F 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 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.
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.
What are the differences between organic, free-range and kosher turkeys?
Organic Turkey: Turkeys raised on an organic operation must be fed organic feed and given access to the outdoors. They are given no antibiotics or growth hormones.
Free-range Turkey: Turkey producers must demonstrate to the USDA Food Safety and Inspection Service that the turkey has been allowed access to the outside.
Kosher Turkey: From a technical perspective, the term kosher may be used only on the labels of poultry that are prepared under rabbinical supervision.
From a culinary viewpoint, a kosher turkey indicates a turkey that has been brined, or soaked in a salt water solution for several hours.
(FYI: All turkeys are both hormone and steroid free. No hormones have been approved for use in turkeys. Genetic improvements, better feed formulation and modern management practices are responsible for the larger turkeys produced today. FDA approved antibiotics are used at times to help suppress microorganisms, prevent disease and ensure that consumers receive a healthy product. A withdrawal period is required after the time the antibiotic is administered and before the turkey can be processed. The Food Safety and Inspection Service (FSIS) of the USDA monitors the administration of antibiotics and randomly tests flocks of turkeys for residues.
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 employed singles. Nearly 80 percent of consumers surveyed said they would order turkey when eating out if it were offered on the menu.
Do you have recipes for making turkey sausage?
The following two recipes are proven favorites.
TURKEY SAUSAGE - Yield 1 pound
1 pound ground turkey (use dark turkey)
2 drops liquid smoke flavoring
2 teaspoons salt
1-1/4 teaspoons dried sage
1 teaspoon sugar
1/2 teaspoon ground ginger
1 teaspoon poultry seasoning
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
ITALIAN TURKEY SAUSAGE - Yield 1 pound
1 pound ground turkey (use dark turkey meat)
1/8 teaspoon anise seed, crushed
1/4 teaspoon minced garlic
1/8 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon dried fennel seed, crushed
pinch ground coriander
Gently mix all ingredients well. Shape as desired.
Also check our Web site for two additional foodservice recipes developed by professional chefs.
NTF Foodservice Recipe:
Maple Blueberry Turkey Sausage Patties
Chef Martin's Turkey Sausage with Citrus Salsa
Is it safe to cook a turkey in a slow (200 degree F) oven overnight?
It would be a huge mistake to roast a turkey in a slow oven (around 200 or 250 degrees F) during an overnight period. The lowest oven temperature that is recommended by USDA and the National Turkey Federation is 325 degrees F. Please read about temperatures and food safety at the following web site: http://www.fsis.usda.gov/OA/pubs/tempfood.htm
Is it safe to cook a turkey in a slow-cooker?
Do not use the slow cooker for a whole turkey or a large turkey breast. These large pieces of turkey will cook too slowly and remain in the bacterial "danger zone" (40-140 degrees F) too long.
Select turkey recipes with a high moisture content such as chili, soups, stews or entrees with a sauce. Cut raw turkey into chunks or small pieces to ensure thorough cooking. Ground turkey is a wonderful ingredient to use with slow cookers. Check some of our favorite slow cook recipes at the following links:
Sherried Turkey Cutlets http://recipes.eatturkey.com/recipe.asp?R=1578
Slow-Cooker White Turkey Chili http://recipes.eatturkey.com/recipe.asp?R=1572
Slow Cooker Chinese Turkey Stew http://recipes.eatturkey.com/recipe.asp?R=1583
