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

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

A meat product traditionally produced from a cut of pork that is taken from the side (belly) or back of the hog.

A timing device most often used when cooking poultry such as chicken or turkey. Made from plastic, this type of timer consists of a hollow pointed section or probe containing a heat sensitive mechanism that pops out as the meat reaches the desired cooking temperature.

Often used by those who make their own meat ingredients for sausages or meat dishes, Meat Grinders are a common utensil for grinding a variety of ingredients that may include seasonings desired for personal tastes in the foods being prepared.

A large bird ranging in size from 250 to 400 pounds at maturity, that is generally raised to produce meat, feathers, and skin for speciality markets throughout the world.

A frankfurter that is traditionally placed on a stick, coated with a corn-based batter (cornmeal or cornbread), and fried or baked to create a fun snack or meal.

A pan used for roasting foods in a conventional gas or electric oven. A roasting pan should be large enough to place a metal roasting rack in the bottom, heavy enough to be used on the stovetop burner for making gravy and sauces from the drippings, and well made of thick metal with sturdy handles for maintaining a good grip on the pan to easily control it when filled with the foods being cooked.

A small round fruit, containing a single stone or pit, that is grown as one of three types: Sweet, sour or wild cherries.