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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 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.

A piece of cooking equipment made large enough to hold a whole turkey in a pot of oil so it can be deep fried.

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

A combination of turkey, duck and chicken meat (thus the name), that are layered together and rolled into a poultry roast.

A white to cream colored egg with brown speckles that is laid by a hen turkey. Similar to chicken eggs, except larger, turkey eggs weigh approximately 80 to 90 grams (one and a half times more than a large chicken egg) and are slightly larger than a jumbo chicken egg.

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

A turkey product made from finely ground light and dark turkey meat that is mechanically deboned from the bird.

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

A meat product made of finely ground light and dark turkey meat, also referred to as MDM or mechanically deboned turkey.

Often placed in poultry as it is processed, this device is made to advise the consumer preparing the food when the item is finished cooking.

Made from stainless steel in the shape of a stretched circular coil or corkscrew, this utensil is designed to hold the turkey cavity closed as it bakes.

The process of letting meat rest after cooking. Since meat continues to cook when removed from any heat source such as an oven, it has become referred to as Carryover Cooking or giving food a rest, a time during which the temperature of the meat increases 5 to 15ºF.

A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

A turkey product made from skinless thigh and drumstick meat, which is ground and seasoned. Like other types of pastrami, turkey pastrami is flavored with peppercorns and other seasonings and then cured and smoked.

A meat product made from the thigh meat of a turkey. It is cured and smoked, which allows it to be eaten right from the package if desired.

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 product consisting of ground white or dark turkey meat, or a combination of both. It contains approximately 65 to 75 percent less fat than ground beef.