For many years, turkey was viewed chiefly as a holiday treat, served mostly as the culinary centerpiece during the Thanksgiving and Christmas seasons. But that is no longer the case. Today, thanks to its versatility, the big bird is available year-round in numerous preparations, particularly as chefs and restaurateurs explore new uses for it. According to the National Turkey Federation, over the past 40 years turkey has been transformed from a single-product, holiday-centric business into an ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.