New turkey recipe book answers the age-old question, “How can I cook turkey creatively?”
Cargill Turkey Products, for its Honeysuckle White® and Shady Brook Farms™ brands of turkey products, has released the Limited Edition New Turkey Classics Recipe Book in response to industry research from Genesis Research & Consulting implying that many people don’t know how to cook turkey, aside from the traditional full bird.
With turkey as the main ingredient, many of the recipes fit in well with today’s high-protein diets. According to Dr. Rob Wildman, R.D., a nationally recognized nutrition expert and director of nutrition at Bally Total Fitness, “Turkey is simply one of the highest protein, lowest calorie and lowest fat meats available.”
“The Genesis data show that too many Americans still don’t know how to use turkey and overlook it as an option that, when used right, can help them achieve healthier, higher protein eating habits,” says Lorena Rull, brand manager for Honeysuckle White® and Shady Brook Farms™ brands of turkey products.
Featuring recipes from one of New York City’s finest restaurants, Tavern on the Green, and a nationwide “One-Dish” Recipe Contest, among others, the book teems with turkey appetizers, soups, salads and entrees for the whole family.
Rull says many people look at turkey as whole birds and aren’t aware of all the turkey products that are available in their local grocery store’s meat case throughout the year. These include turkey breast cutlets, turkey tenderloin, ground turkey, turkey sausage, turkey bratwurst and more.
Each of the 66 recipes includes a nutrition facts label, a special help to health-conscious Americans. Photos of the finished recipes are also included. Most dishes can be prepared in less than one hour, like the Teriyaki Turkey Kabobs recipe shown below.
Besides recipes, New Turkey Classics also features turkey cooking tips, holiday meals and food safety. The book contains plastic sleeves so readers can add new recipes from turkeytrim.com, the book’s official Web site.