Navigate Your Way to Richly Flavored Dishes with Turkey Thighs

Washington D.C. – August 2007 – In September, the National Turkey Federation (NTF) will launch a Web area dedicated to turkey thighs as part of the featured product series at EatTurkey.com. The online featured product area consolidates information tailored to the interests of foodservice professionals on purchasing, product varieties and recipes. Consulting this timely turkey thigh guide can help transition menus into the fall season with successful new dishes.

Among culinary professionals, turkey thighs bear the reputation of being a highly versatile and flavorful protein.  Whether the focal point of a dish, cut into smaller pieces, or plated in combination with other turkey cuts, turkey thighs carry clout in today’s dining environment. “The under-utilized turkey thigh product opens many positives when used — first and foremost, flavor,” says Executive Chef Dean Thomas of Barona Valley Ranch Resort & Casino (San Diego, CA).

In the NTF’s featured product area, foodservice professionals will find an exciting array of recipes and preparations for turkey thighs, like Smoked Jerk Turkey Thighs with Banana Ketchup and Turkey Moussaka with Gorgonzola Cream Sauce.

“I like to use turkey thigh meat due to how well it holds up under a variety of cooking methods.  The thighs retain their moisture, texture and flavor,” comments Chef Gary Kucy of Morel’s within the Tamarack Resort (Tamarack, ID). The delicious dark meat of turkey thighs lends itself especially well to soups, stews, grilling and frying. Turkey thighs also adapt easily to chefs’ signature sauces and creative marinades that differentiate menus and draw customers.

“A search for foodservice recipes using turkey thighs at EatTurkey.com results in a melting pot of world cuisines – including Creole, Asian, Indian, Italian and Greek, as well as traditional American,” says Sherrie Rosenblatt, NTF’s vice president of marketing and communications. “Our selection of recipes also demonstrates how unique turkey thighs are for being able to complement menu genres ranging from comfort cuisine to the culinary couture.”

Turkey thigh products are available bone-in or boneless and can be purchased in various flavors, such as smoked. For a healthier nutrition profile skinless turkey thighs are a great option. Individual products weights can vary between 2.5 pounds and 3 pounds, packed two to four bags per case for a total case weight ranging from 10 pounds to 20 pounds.

The annual NTF featured product series highlights a different cut every other month. This year, turkey thighs, turkey breasts, turkey deli cuts, and turkey burgers, build on the 2006 series, which included turkey sausage, turkey cutlets, turkey tenderloins, ground turkey and turkey breast roasts. To browse this area of the site, click on “Learn More About Turkey Thighs” at the www.EatTurkey.com home page.

About the National Turkey Federation

The National Turkey Federation (NTF) is the national advocate for all segments of the $8 billion turkey industry, providing services and conducting activities that increase demand for its members’ products by protecting and enhancing their ability to profitably provide wholesome, high-quality, nutritious products. Its award-winning web site, www.EatTurkey.com, offers consumers, food professionals and the media an extensive library of information including healthy eating and restaurant trends, turkey cuts and purchasing tips, turkey nutrition and cooking techniques, and turkey facts and trivia. Additionally, the site presents a searchable database of more than 1,500 recipes, offers a recipe E-mail program and provides special seasonal and holiday ideas. The National Turkey Federation is headquartered in Washington, D.C.

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