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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.

Turkey that has been cured and flavored with smoke from burning aromatic wood. The smoke from the smoldering wood gives the turkey a sweet, delicately smoky flavor and a tender texture.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

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

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 seasoned mixture that may consist of a variety of seasonings such as coarse or flaked salt (sea salt and kosher salt are common), pepper or peppercorns, sage, allspice, thyme, garlic, cardamom, lavender, juniper, citrus zest, and other selected ingredients.

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.

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

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

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

Similar to free range chickens, this is a turkey that is not confined and is allowed to roam and feed on naturally grown feeds, consuming only a vegetarian diet.

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.

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

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.

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.

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.