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

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

Attributed to Italian food chefs, this food item is made as boneless breast of turkey basted with a variety of succulent seasonings and spices.

A name that refers to birds raised domestically for the purpose of human consumption, such as chicken, turkey, duck, goose, Rock Cornish hen, and pheasant.

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.