Most cuts of turkey are lower in calories and have more protein than beef or pork.
USDA officials use the same inspection methods for both chickens and turkeys and this maintains the highest quality standards.
Turkey offers the option of preparing quick meals.
Given its flavor and low fat content, turkey facilitates the addition of other meat products to obtain a 100% poultry product.
Because it combines very well with other meat products, turkey takes on a delicious flavor.
A HEALTHY CHOICE
High-quality turkey meat has several health benefits. Turkey is rich in protein and low in cholesterol and saturated fat, which makes for a hearty, healthy meal. Turkey is also a good source of niacin, tryptophan, and vitamins B6 and B12. Eating turkey benefits people of all ages and lifestyles. In addition to its health benefits, its versatility in dishes and its excellent flavor, turkey meat represents great value in consumer, food service and commercial applications.
Mature and Young
2 TYPES OF TURKEY
Young turkeys are typically slaughtered for use in poultry products when they are between four and six months old. Both young turkey hens (females) and toms (males) may be sold whole and ready to cook. Young turkey hens can weigh between 8 to 16 pounds (3,7 to 7,3 kilograms), while young tom turkeys weigh between 16 to 40 pounds (7,3 to 18,2 kilograms).
Mature turkeys are usually spent breeder hens which are mechanically boned and are not sold whole. Mature turkey meat can be used in products such as turkey bologna, hot dogs, and a variety of processed turkey meats.