Uncovered

Turkey’s Time To Shine

The lean protein is a natural fit for today’s menus, as 23% of consumers say they’re making a sustained effort to eat healthfully at restaurants, according to R&I ’s New American Diner Study.

Go Ahead, Gobble It Up!

Turkey breast carries less fat, calories and sodium per serving than many cuts of beef, veal, pork and lamb. Three ounces of skinless breast has 120 calories and no saturated fat.

Expect the Unexpected

Chef-owner Mark Schmidt’s Red Chile Turkey Posole (below) at Café 909 in Marble Falls, Texas, is one example of how chefs are using this lean protein in popular dishes.

Turkey’s right at home on campus, purchased for foodservice at a whopping 87% of the country’s colleges and universities. More surprising is that more than half of fine-dining restaurants serve the protein, according to R&I ’s 2005 Menu Census Study.

No matter which customer a kitchen caters to, some of the most enticing new menu applications for turkey take the protein beyond standard breast and thigh preparations. For inspiration, look to these up-and-coming choices:

• Cutlets: Faster, more consistent cooking is one advantage of this portion-controlled convenience product made from boneless, skinless breasts. Cutlets are ideal for adaptations of popular recipes such as saltimbocca, piccata and marsala and also provide a versatile medium for customized crusts and toppings.

• Wings: A top seller across appetizer menus, wings don’t have to come from chicken. Hefty, all-white-meat turkey wings provide ample foil for a broad array of zesty sauces and seasonings.

• Tenderloins: This whole-muscle from the inside center of the breast presents beautifully when it’s sliced into medallions and takes well to all manner of sauces or spice rubs. Try smaller cuts grilled or fried on kids’ menus, or dress them up on skewers for satay.