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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.

To see information on some of the many chicken products that are available, select one of the items above. Miscellaneous Products Diced Chicken Skinless and boneless chicken diced up into pieces.

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.

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.

  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.