Turkey:
It's Not Just for Thanksgiving Anymore
 

The recipes, available for free at eat turkey.com, provide easy, nutritious, great-tasting ways to serve turkey year-round. And because turkey has 8 percent more protein and less fat than beef or chicken, it is the perfect -- and often overlooked -- protein for dieters on low-carb eating plans.(1)
 

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"Everyone thinks of having turkey on Thanksgiving, but we want people to know that there are a lot more ways -- and a lot more days -- to serve turkey," said Sherrie Rosenblatt, senior director of marketing and communications for the National Turkey Federation. "Turkey is a great source of lean protein, has no saturated fat, and it's versatile, and variety is one of the keys to people maintaining a healthy lifestyle." To find exactly the right recipe for their needs, consumers can search the recipe library by low-carb criteria, keyword, or by checking a box for any one of:

• 42 types of dishes, e.g. burrito, crepes, gumbo, lasagna, pizza, quiche, etc.

• 26 types of ethnic cuisine, e.g. Southwestern, French, Mexican, Thai, etc.

• 13 types of meals, e.g. breakfast, lunch, dinner, dessert, appetizer, etc.

• 27 special occasions, from the 4th of July to tailgating parties to the Chinese New Year

• 25 preparation methods, from baking and braising to smoking and steaming

• 37 types of turkey products, including breast, legs, cutlets, bacon, even turkey steaks.

In addition to obtaining recipes, consumers can watch cooking demonstrations with some of the country's best-known celebrity chefs as they prepare their signature turkey dishes and provide preparation tips.

The searchable recipe library is part of the National Turkey Federation's effort to raise awareness of turkey as "The Perfect Protein." The campaign seeks to increase consumer demand for turkey particularly among consumers on low-carb, high protein diets.

Here's a Sample of the
Turkey Recipes You'll Find

Yield: 4 Ethnicity: French Meal Type: Main Course, Entrée Preparation Method: Saute Product Type: Turkey Cutlets Recipe Source: Cargill     Turkey Breast Diane   Non-stick cooking spray 1 Pound TURKEY BREAST CUTLETS, pounded to an even thickness 2 Teaspoons lemon pepper seasonings 2 Tablespoons freshly squeezed lemon juice 1 Tablespoon Worcestershire sauce 1 Teaspoon Dijon mustard 1 Teaspoon fresh parsley, chopped Lemon wedges for garnish

Coat a large skillet with cooking spray and heat pan over medium heat for 30 seconds. Sprinkle both sides of turkey cutlets with lemon pepper. Place turkey in hot skillet and saute for 3 to 5 minutes on each side until browned and no longer pink in the center. Combine remaining ingredients in a small mixing bowl, mixing well. Add to pan and cook until heated through. Garnish with lemon wedges and parsley.

Turkey, Artichoke & Tomato Tapas   Ingredients 1 Pound TURKEY TENDERLOINS, cut into 3/4-inch medallions 2 Teaspoons olive oil 1 Jar (6 ounces) marinated artichoke hearts, drained, halved; juice reserved 1 to 2 Tablespoons balsamic vinegar 1/4 Teaspoon dried oregano 1/8-1/4 Teaspoon red pepper flakes 1 Large clove garlic, minced 6 to 8 Cherry tomatoes, halved Yield: 6 Ethnicity: Spanish Meal Type: Appetizer Occasion: Cinco de Mayo, Superbowl Preparation Method: Saute Product Type: Turkey Tenderloins

In large non-stick skillet, over medium heat, saute turkey in oil 4 minutes per side or until turkey is golden brown and no longer pink in center and meat thermometer, inserted in thickest portion of tenderloin reaches 170 degrees F. In medium bowl combine artichoke juice, vinegar, oregano, pepper flakes and garlic. Fold turkey and artichokes into mixture. Cover and refrigerate overnight. Before serving, fold in tomatoes. Recipe Source: Recipe by The National Turkey Federation Yield: 8 Ethnicity: French Meal Type: Main Course, Entrée Preparation Method: Saute Product Type: Turkey Sausage - Breakfast, Turkey Cutlets   Turkey Roulade with Roasted Red Pepper Sauce Ingredients 2 10-ounce Packages frozen chopped spinach, thawed and well drained 2 Pounds TURKEY CUTLETS, pounded to 1/4 -1/8-inch thick 1 Pound TURKEY BREAKFAST SAUSAGE, squeezed from casings 3/4 Cup dry white wine 1/2 Cup celery, chopped 1/4 Cup green onion, chopped 1 Teaspoon dried rosemary, crushed 1/2 Teaspoon salt 1/4 Teaspoon white pepper Roasted Red Pepper Sauce 1/4 Cup green onion, chopped

On each flattened cutlet, arrange 1/4 cup well-drained spinach. Spread 2 ounces sausage over spinach and roll cutlet, jelly roll-style from narrow end. (Moisten hand with a little water to prevent sausage from sticking.) In large non-stick skillet, over medium-high heat, combine wine, celery, onions, rosemary, salt and pepper. Arrange turkey rolls seam side down in skillet. Add cold water to cover rolls if necessary; bring mixture to boil. Reduce heat to low, cover and simmer 25 to 30 minutes or until turkey is tender, sausage is no longer pink and meat thermometer reaches 170 degrees F. Reserve poaching liquid for Roasted Red Pepper Sauce. To serve, slice each turkey roll into fourths. Spoon 1/4 cup Roasted Red Pepper Sauce on each of eight plates and place turkey over top of sauce. Garnish with chopped green onions. *Nutrient analysis includes NTF Roasted Red Pepper Sauce recipe. Recipe Source: Recipe by The National Turkey Federation

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