Turkey can be proud about its credentials as a menu staple, too. For comfort, nothing beats a perfectly roasted turkey with all the trimmings.
It's also billed as a low-fat option for good reason, with only 6 grams of fat per 6 oz. serving and, naturally low in sodium, it's attracted a lot of attention—and sales revenue—from health-conscious customers.
Although turkey is sometimes seen as a chicken standin, it can be just as useful as a beef substitute in some well-loved recipes. And it has a flavor and texture that make it stand out in its own right.
"Our turkey chili actually sells better than our beef variation," says Fred Scherger, district manager for Whitson's. "And our turkey meatballs and burgers are really star performers." In Scherger's variation ground turkey is gently mixed with a flavorful, duxelle-like onion, corn and mushroom medley for maximum moistness and flavor. Scherger does caution however that most other vegetable medleys will not yield the same, juicy results.