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. • Many of my customers want a high protein/low carbohydrate diet. How can I alter my menu to fit into this trend? Turkey can be a real star on a low-carb menu. Its power lies in a maximum amount of protein, with fewer calories and cholesterol than many lean red meats. Turkey, especially white meat, has less total and saturated fats than most other complete animal proteins. Adding turkey to a menu provides more variety and is a growing trend throughout the country. You might use a star (or boxing glove) system to highlight menu selections that are loaded with powerful proteins but contain less fats, much like the heart symbol used by the American Heart Association. • If I don’t make gravy, how should I d
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 Gently mix all ingredients well. Shape as desired. 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 in
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. • Many of my customers want a high protein/low carbohydrate diet. How can I alter my menu to fit into this trend? Turkey can be a real star on a low-carb menu. Its power lies in a maximum amount of protein, with fewer calories and cholesterol than many lean red meats. Turkey, especially white meat, has less total and saturated fats than most other complete animal proteins. Adding turkey to a menu provides more variety and is a growing trend throughout the country. You might use a star (or boxing glove) system to highlight menu selections that are loaded with powerful proteins but contain less fats, much like the heart symbol used by the American Heart Association. • Why is a turkey supposed to rest or s
