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An egg product that can be used as a replacement for fresh eggs in order to reduce or eliminate the cholesterol content found in whole eggs or for recipes requiring uncooked eggs.

A food product produced from poultry that is used as both an ingredient and a main dish for baked foods.

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.

Powdered whole eggs are another alternative to fresh eggs and are convenient to use and store. They can be used for most types of egg dishes or recipes requiring eggs.

Often referred to as Liquid Egg Whites or pasteurized egg whites, this food item is a replacement for the natural whites of eggs.

Organic eggs are produced from hens that have been given feed in which all of the ingredients were grown without the aid of commercial fertilizers, pesticides, or herbicides.

A kitchen utensil that can be used to make small oval servings of gelatin-based foods. The product most often associated with Gelatin Eggs and Molds is the Jell-o® brand of their egg Jigglers® which has been created so Jell-o® gelatin eggs can be prepared easily.

A powder that is used for producing meringue, the topping used for pies and various other desserts. Made from dried (dehydrated) egg whites blended with sugar, gum, corn starch, and flavorings, Meringue Powder is typically combined with water and then whipped to produce a meringue topping.

A person who does not consume meat or meat products. There are different categories of vegetarians based on the type of foods consumed and desired for their daily diets.

The eggs or roe of selected varieties of fish that are processed and salt cured to provide a spreadable food that is considered an elegant delicacy.

Commonly served in Moroccan food dishes, this meat product consists of lamb that is ground, mixed with herbs, spices and seasonings such as garlic, cumin, chili paste, and cayenne pepper, and then stuffed into a sausage casing.

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

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

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

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.

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.

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.