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A wild game bird or domesticated bird (poultry) that evolved from the pheasant family of wildfowl. Wild turkey contains somewhat tougher and darker meat than the domesticated variety of turkey, which is raised to produce a greater quantity of white meat.

A process in which a whole turkey is soaked in a salt and water solution for a period of time for the purpose of moistening the meat and enhancing the flavor.

A type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.

A solution of salt and water used as a soaking medium for whole turkeys for the purpose of moistening the meat and enhancing the flavor.

A type of turkey that has been soaked in a solution of salt and water for a period of time for the purpose of moistening the meat and enhancing the flavor.

Made in several varieties that include both chicken and turkey, this soup is a savory version of the original Pot Pie.

A product taken from the breast muscle of the turkey and processed in various ways for professional and consumer use.

A sausage made with ground turkey and a combination of several spices, such as caraway, nutmeg, and ginger.

A variety of lean sausage made from turkey meat and a mixture of fat, salt, and seasonings. A variety of sizes are available ranging from small link size portions to rings of sausage measuring approximately 12 inches in length.

A meat product made from ground turkey, which is flavored with various seasonings, formed into a patty, cooked, and most often served on a bun in the same manner as a hamburger.

A meat product produced from smoked turkey, which has a similar appearance and flavor to traditional pork bacon, but is lower in calories and saturated fat.

The Italian word for "hunter" that refers to the manner of food preparation and the ingredients typically used for game dishes.

A soft to semi-soft food product which is actually soybean curd and commonly referred to as bean curd.