Talking Turkey

The turkey - one of the most recognized U.S. native birds - was once in line to be the national bird. A true American, turkey is a staple at many holiday meals, from Thanksgiving to Christmas to New Year's Eve.

But it's also being served year-round: Turkey consumption has increased 113% since 1975, to nearly 18 lbs. per person each year, according to The National Turkey Federation, Washington, D.C.

The variety of turkey most commonly raised in the United States is the White Holland, which is bred to produce a larger breast portion and more white meat. Male turkeys, called "toms," can weigh up to 70 lbs., while females, or "hens," range in weight from about 8 to 20 lbs. And since today's families are smaller and people now consider turkey an everyday item as opposed to a holiday treat, smaller turkeys, sometimes called fryer-roasters, also are available and weigh about 5 to 8 lbs.

Some turkey varieties once considered rare or near extinction are experiencing a revival. These heirloom breeds can now be purchased live and raised by the end user. They include: Bourbon Reds, Jersey Buffs and Narragansetts. Although it's a lot more labor-intensive than purchasing one already dresse , the option exists for those who want the most pure experience.

Fresh or frozen turkey is sold year-round, whole or in parts such as breasts, wings, thighs and legs, as well as boned breasts (usually frozen) and ground meat. Turkey also comes precooked in smoked, fried or roasted varieties, including products like turkey "ham."

Turkey typically consists of about 70% white meat and 30% dark meat. While white meat has fewer calories and less fat, dark meat provides more flavor, making it suitable for soup and stew, and holds up well in grilled and barbecued dishes.

Turkey is as versatile as chicken, which makes it perfect for various applications and uses. Experimenting is half the fun. Ethnic preparations are rather uncommon, but given that most consumers want something different, trying turkey in atypical preparations is a safe, inexpensive way to go. The regional spices and herbs of Mexico, Italy, Spain, Greece or the Caribbean allow for flavorful dishes with a twist while still using a familiar, well-accepted main ingredient.

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