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Classification Criteria | Classes of Turkey | Types of Turkey Classification Criteria Turkey (as well as all other poultry) is described and classified using a number of different criteria, which are described below.

Miscellaneous Turkey Products Boneless Turkey Roast, Whole Whole turkeys are available that have been deboned and packaged. A netting is usually placed around the turkey before it is packaged to help hold the shape.

Ground, Cut, and Chopped Turkey Ground Turkey Just like beef cuts that are ground into hamburger, turkey can be ground and used in the same way. Ground turkey consists of white or dark turkey meat, or a combination of both.

Cutting the Wings | Cutting the Legs | Cutting the Breast | Back Meat Turkey parts such as wings, legs, and breasts can be purchased at most food stores already cut and packaged, but it is usually more economical to purchase a whole turkey and cut it up at home.

View our collection of easy to prepare casserole recipes that will help make your weeknight meal planning simple. Most of these recipes can be made in advance and pop them in the oven when your ready to bake them.

Quick Tips Allow ½ pound of raw, whole potatoes per person when preparing mashed potatoes. Prior to boiling, cut potatoes into even pieces to ensure even cooking. A few drops of vinegar added to the water when boiling potatoes will help maintain their white color.

Potluck Tips Hosting a Potluck Choose the type of potluck that will work the best for the guests attending. For example: (1) appetizers only, (2) bring your favorite dish, (3) assign each guest to bring an appetizer, main dish, or dessert, or (4) as the host, you will provide the main dish (a turkey, ham, sloppy joe's, etc.

  Tomato Sauces | Barbecue Sauces | Hot Sauces | Grill Sauces | Seafood Sauces Tomato Sauces Tomato Paste Tomato paste is made from fresh tomatoes that have been cooked for several hours and then strained.

crock pot, slow cooking

Organize Your Storage Area | Storage Charts Storing your food properly and under the best condition possible will extend its life to its maximum potential. Some foods can be stored at room temperature and some must be refrigerated.