ONTARIO TURKEY · about turkey thiS Super-Food meanS Super SaleS! F act 1 it’s deliciously adaptable. Roasted, barbecued, baked or stir-fried turkey is the perfect replacement for

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ONTARIO TURKEYThe delicious way to build sales

• Turkey means business!

• The delicious new superfood that sells

• Profitable ideas beyond the whole bird

• Storing & handling turkey

• Enticing menu solutions

FOOD serviceOperatOr hanDbOOk

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Is there one delicious protein that has it all? Absolutely! Today’s turkey provides great taste, superfood nutrition, easy preparation and recipe-ready versatility. It’s also the profitable choice customers love.Our team at Ontario Turkey has been making turkey turn-key for operators. Through the Ontario Turkey Foodservice Program, we can help you locate a product or supplier, assist in adding tasty turkey dishes to your menu, provide appetizing food photographs and plan exciting turkey promotions.

Turkey Manicotti

ONTARIO TuRkey. The pROfIT-buIldINg pROTeIN ThAT dOes eveRyThINg well.

lOOk INsIde fOR IdeAs to support your own in-house turkey promotions. We’re here to help at [email protected]

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ONTARIO TuRkey. The pROfIT-buIldINg pROTeIN ThAT dOes eveRyThINg well.

Super Facts About Turkey ...........................2

Super Menu Ideas .....................................4

Turkey Means Business ..............................6

Safe Handling & Storage ............................8

Cooking Turkey ........................................11

Carving ...................................................16

FREE Materials To Drive Sales! .................21

What’s on the menu?

Inside this booklet you’ll find tips on how to include Ontario Turkey as a popular

and healthy part of your menu mix.

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Super FactS about turkey

thiS Super-Food meanS Super SaleS!

Fact1 it’s deliciously adaptable.

Roasted, barbecued, baked or stir-fried turkey is the perfect replacement for the proteins in all your favourite recipes. This highly-nutritious superfood isinexpensive, readily available and easy to prepare. And it tastes super too!

Fact4 it’s full of essential minerals.

Most cuts of turkey deliver essentialnutrients, such as phosphorous,potassium, iron, magnesium, andzinc.These minerals help your body to do everything from regulating heartfunction and blood pressure, to makingnew cells and boosting immunity.

Fact2 it’s a lean, mean,

meal-making machine. Protein helps build muscle. It canalso help you feel more full at mealsand ward off hunger, which may help with weight control.

Fact5 it’s high in vitamins, too.

Turkey is an excellent source of vitamin B12, a water-soluble vitamin needed for normal nerve cell activity in your body. Many cuts of turkey are also a source of vitamin D, an important nutrient in the health of your bones, teeth and immune system.

Fact3 it’s considered a

complete protein. Amino acids are the building blocks ofprotein.Your body can make some ofthe 22 amino acids it needs for normal functioning. There are eight amino acids that need to be obtained through food because your body cannot make them. Turkey delivers all eight of these essential amino acids in one delectable source.

Fact6 it’s naturally low in sodium.

Sodium is needed to regulate body functions, but having too much in your diet can increase your risk of developing high blood pressure. All fresh cuts of turkey are low in sodium, making it a natural choice for helping to keep your daily sodium intake at a healthy level.

Turkey Waldorf Wrap

did you knoW: That turkey is ultra-lean and nutrient-rich. It’s no wonder turkey has been called a superfood*. It easily substitutes for beef or chicken in your light entrées, to appeal to today’s health-conscious customer.

*From the New York Times Bestseller: Steven Pratt, M.D. and Kathy Matthews. (2004). SuperFoods Rx: 14 Foods That Will Change Your Life. New York: HarperCollins Publishers.

thiS SuperFood meanS Super SaleS!

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Today’s Turkey is

one healThy bird

Compare its nutritional content to other meat products and see why health-conscious diners are choosing turkey.

Turkey breasT (boneless, skinless, roasted) 100g

Turkey drumsTick (skinless, roasted) 100g

Calories 159 189

Protein 32 g (excellent source) 31 g (excellent source)

Carbohydrates 0 g 0 g

Fat 2.6 g (low fat,extra lean) 6.4 g (extra lean)

Cholesterol 76 mg 143 mg

Sodium 47 mg (low sodium) 90 mg (low sodium)

Potassium 354 mg (good source) 268 mg (source)

Iron 0.3 mg 1.1 mg (source)

Phosphorous 244 mg (good source) 201 mg (good source)

Magnesium 21 mg (source) 15 mg (source)

Zinc 1.1 mg (source) 3.6 mg (excellent source)

Selenium 8.2 mcg (good source) 14 mcg (excellent source)

Vitamin B6 0.3 mg (source) 0.2 mg (source)

Vitamin B12 0.9 mcg (excellent source) 2.2 mcg (excellent source)

Niacin 19 NE (excellent source) 11.6 NE (good source)

Source: Health Canada, 2010. Canadian Nutrient File. www.healthcanada.gc.ca/cnf

nuTriTion informaTion

More than ever, nutrition sells.

2 tbsp oil 25 mL

2 cups diced celery (about 5 stalks) 500 mL

1-1/2 cups diced onion 375 mL

1 tbsp minced garlic 15 mL

1 jalapeño pepper, finely chopped 1

2 tbsp chili powder 25 mL

1 tbsp each: dried oregano, ground cumin 15 mL

1/2 tsp cayenne pepper 2 mL

1.5 lbs ground Ontario Turkey 750 g

4 cups canned diced tomatoes, with juice 1 L

2 cups black beans, drained and rinsed 500 mL (19 oz/540 mL can)

2 cups red kidney beans, drained and 500 mL rinsed (19 oz/540 mL can)

1 cup diced roasted red pepper, 250 mL or diced sweet green pepper

3/4 cup tomato paste 175 mL

1 bay leaf 1

2 cups frozen or canned corn, drained 500 mL

Salt and pepper, to taste

Directions In a large pot on medium, heat oil.

Add celery and onion; sauté until

softened. Add garlic, jalapeño,

chili powder, oregano, cumin and

cayenne pepper; cook 1 minute.

Add ground turkey; sauté until

meat is cooked and slightly

browned. Stir in tomatoes, beans,

roasted pepper, tomato paste and

bay leaf. Reduce heat; simmer 30

minutes, stirring occasionally.

Add corn and simmer 5 minutes

longer. Season with salt and

pepper. Remove bay leaf before

serving.

Best Ever Turkey Chili

Best ever

turkey chiliMAkeS 12 (1 cup/250 ML) SeRvIngS

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Turkey Black Bean Salad

DirectionsIn a small bowl, whisk together olive oil, vinegar, lime juice, Dijon mustard, cumin, hot pepper sauce, salt and pepper.

Place turkey in non-metal bowl or pan. Pour half of the olive oil mixture over the turkey; mix to coat. Cover and refrigerate 1 hour to overnight. Reserve remaining olive oil mixture.

Preheat grill to medium-high. Grill marinated turkey pieces 4 to 5 minutes per side or until cooked through. Slice into thin strips.

In a large bowl, mix together black beans, corn, red pepper, green onions and cooked turkey strips. Pour reserved olive oil mixture over top; mix to combine. Stir in cilantro.

Serve immediately or refrigerate until ready to serve.

turkey Black

Bean salaDMakeS 6 SeRvInGS

1/2 cup olive oil 125 mL

3 tbsp balsamic vinegar 45 mL

2 tbsp lime juice 25 mL

1 tbsp Dijon mustard 15 mL

1 tbsp ground cumin 15 mL

2 tsp hot pepper sauce 10 mL

1/2 tsp salt 2 mL

1/4 tsp pepper 1 mL

1 lb boneless Ontario Turkey breast, 500 g cut into 4 pieces

1 19 oz (540 mL) can black beans, 1 drained and rinsed

1-1/2 cups frozen corn kernels, thawed 375 mL

1/2 sweet red pepper 1/2

3 green onions, chopped 3

1/4 cup cilantro, chopped 50 mL

Turkey makes a healthy difference in these classic favourites.

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Directions In a large bowl, combine ground turkey, garlic, ginger, teriyaki sauce, green onions, sesame seeds, and bread crumbs. Shape into 6 burger patties.

Broil or grill burgers 4-6 inches (10-15 cm) from broiler or over medium-high coals for 10-12 minutes, turning once.

Meanwhile, mix together mayonnaise and wasabi paste; spread on 6 lightly toasted burger buns. Place cooked turkey burgers in buns. Serve with sliced cucumber and watercress or arugula.

Teriyaki Turkey Burger

Delicious teriYAKi

turKeY burger MakeS 6 ServIngS

1.5 lbs ground Ontario Turkey 750 g

2 garlic cloves, minced 2

1 tbsp fresh ginger, grated 15 mL

1/4 cup thick teriyaki sauce 50 mL

3 green onions, finely chopped 3

1/4 cup toasted sesame seeds 50 mL

1/2 cup dry bread crumbs 125 mL

1/2 cup light mayonnaise 125 mL

1 tsp wasabi paste 5 mL

Offer your customers a delicious turkey burger as part of your weekly specials. They’ll thank you for making the Super Switch to Ontario Turkey.

To your customers, value is a combination of food quality, price, and total dining experience. But a poor quality meal equals poor value, regardless of price and ambience. as an operator, your goal is to offer menu items and prices that meet or exceed your customers’ expectations.

Today’s turkey provides outstanding value on any menu, whether you’re selling a roast turkey sandwich in a deli or a full meal in a family restaurant. Turkey can please every customer while delivering excellent margins to you, the operator.

turKeY meAns business.customers love the tAste, AnD the vAlue.

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Multi-talented turkey shines as an entrée, in soup stock, as sandwich meat, or in a salad. It also comes as labour-saving burgers, sausages, steaks, meatballs and deli products.

Today’s Turkey is VersaTile.

Beyond The whole Bird Turkey is VersaTile, profiTaBle & delicious, any way you slice iT.

You can do a lot more with turkey than just slice it. You can grind it, dice it, kabob it, make turkey sausages, kielbasa, bacon and more.

It’s never been easier to substitute various cuts of turkey for other meats in your favourite menu items. From soups and sandwiches, pizza and pasta, to burgers, grilling and beyond. Turkey will help make your features super.

Turkey processors can use grades other than “A” with these products, and automated equipment extracts greater yields from each bird, resulting in a lower per-serving food cost to you.

Our knowledgeable experts can assist you in choosing the

right turkey product for your business.

[email protected]

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Handling & Storing turkey

PurcHaSing WHole turkeyPrices vary as you move across the grading scale, but meat quality remains high. So for a soup or stew, you could purchase a grade of turkey with a more favourable food cost and still give your customers full turkey flavour.

Contact your turkey supplier for more information about which grade makes the most sense for your turkey dishes.

StorageFresh (not frozen) Refer to the “Best Before” date to determine how long a fresh whole turkey may be safely stored. Leave it in its sealed packaging and refrigerate until ready to cook. If no date is given—or if the turkey is not in vacuum sealed packaging—remove the giblets from the cavity, refrigerate at 35°F to 40°F (2°C to 4°C) well wrapped in plastic or in a covered container, and use within 2 to 3 days of purchase. Ground turkey in its sealed packaging can be refrigerated until the “Best Before” date. Freshly ground turkey can be stored in the refrigerator for 1 day and in the freezer for 2 to 3 months.

To prevent bacterial contamination, do not store uncooked turkey near any other ready-to-eat foods.

FrozenWrapped well, whole turkeys can be kept frozen for 1 year, and turkey parts for up to 6 months. Once thawed, treat as a fresh turkey. Do not refreeze unless cooked.

CookedStore cooked turkey in a covered container, plastic bag or aluminum foil and refrigerate for up to 4 days, or freeze for up to 3 months. Cold cuts should be refrigerated and used within 4 days after slicing or opening sealed packaging, or frozen for up to 3 months.

Remove stuffing from cavity shortly after turkey comes out of the oven. Cover and keep hot. Leftover roasted turkey should be carved from the bone. Store all leftovers in shallow containers and refrigerate or freeze within 2 hours of removing turkey from the oven.

Keep turkey HOT (above 140°F/60°C) or COLD (below 40°F/4°C).

Previously FrozenAny thawed turkey labeled as “previously frozen” must be kept refrigerated and used within 48 hours. Do not refreeze.

Follow these guidelines to help ensure that your turkey remains fresh, wholesome and delicious.

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RECOMMENDED THAWING METHODS For proper taste and texture, turkey must be completely thawed before cooking. Never thaw at room temperature or in warm water—bacteria can grow on the surface even though the inside is still frozen.

REFRIGERATOR THAWING (preferred method)Refrigerator thawing keeps the turkey at a safe temperature as it thaws.

• Allow 5 hours per pound (10 hours/kg). A 20 pound (10 kg) turkey will take about 4 days to thaw completely.

• Remove turkey from the shipping container but leave in its original wrapper to prevent moisture loss. If wrapper is punctured or torn, rewrap in plastic wrap to keep airtight.

• Place the turkey on a tray (to catch any juices that may leak) in the refrigerator.

COLD WATER THAWING (For use only when there is not enough time for refrigerator thawing.)

Be Cautious! Bacteria grow in a “danger zone” between 40°F and 140°F (4°C and 60°C). Either refrigerate below 40°F (4°C), or keep hot, above 140°F (60°C). Do not allow raw or cooked turkey to remain in the danger zone for more than 2 hours.

• Allow 1 hour per pound (2 hrs/kg). A 20 pound (10 kg) turkey will take almost a day to thaw completely.

• Leave the frozen turkey in its original wrapper. If wrapper is punctured or torn, rewrap in a plastic bag so it is air and water tight.

• Cover turkey completely in cold water, changing water at least every hour.

• Once thawed, prepare to cook or refrigerate and cook within 48 hours.

Note: Frozen pre-stuffed turkeys and certain processed turkey products must be cooked from a frozen state to prevent bacterial growth and to maintain taste and texture. Check the product label for details.

Turkey Building Sales Book revised.indd 9 12-02-29 3:32 PM

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the “canada inspected” or “Inspection Canada” stamp along with the maple leaf logo ensures the utmost quality of your turkey.

The Canadian Food Inspection Agency oversees all aspects of Canadian turkey processing to ensure that each turkey is properly graded and labeled.

handling & storing turkey

sanitationWash hands thoroughly with hot, soapy water before and after handling raw turkey.

All materials used for storage, preparation and serving turkey must also be cleaned before and after use.

Do not let raw meat or juices touch ready-to-eat foods either in the refrigerator or during preparation.

Do not put cooked foods on the same plate that held raw product.

Wash prepping utensils, dishes and surfaces with hot, soapy water.

Rinse using a solution of one capful of chlorine bleach in a sink full of warm water. Thoroughly rinse surfaces, dishes and utensils with hot water.

Cutting boards and utensils harbour bacteria in cracks and crevices. Keep them in good repair.

Like any agricultural product, turkey is sensitive to its environment and must be maintained and processed under strict sanitary conditions.

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Cooking turkeyPrePPing the Whole Bird• Sanitize your sink, drain board or

draining area.

• Remove neck and giblets from the cavity.

• Remove any pin feathers, pieces of lung, or windpipe.

• Rinse turkey inside and out under cold, running water. Do not leave turkey in water.

• Drain the turkey on a sanitized surface.

• Add seasonings/spices as desired.

• Cook turkey immediately, or cover and refrigerate (see storage directions).

• Due to high risk of cross-contamination, never re-use containers used to store raw poultry.

CheCk temPeraturesCheck your oven thermostat and temperature to verify the setting, and adjust it if necessary.

A 25°F (14°C) variance can make a 5% difference in cooked turkey yield, and severely impact food costs.

Use a thermometer to check internal temperature for doneness.

stuffingStuffing turkeys is still popular, but food safety experts strongly recommend cooking stuffing separately.

Preparing the stuffing outside the bird is more practical, and it saves time and money.

Roasting time is reduced for unstuffed birds and yield is higher.

Cooking stuffing separately saves on overall labour.

Stuffing is easier to properly portion from a pan than from turkey.

Improper handling and inadequate cooking of stuffed birds raises food poisoning risk.

In foodservice, the amount of stuffing required is usually more than the turkey can hold.

If you decide to cook the stuffing then place it inside a fresh or fully-thawed turkey just before roasting.

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Whole Turkeys

roasTing Times* for Whole TurkeyCooking temperature 325°F (160°C).

WeighT sTuffed unsTuffed6 - 8 lbs (3.0 - 3.5 kg) 3 - 3 ¼ hours 2 ½ - 2 ¾ hours

8 - 10 lbs (3.5 - 4.5 kg) 3 ¼ - 3 ½ hours 2 ¾ - 3 hours

10 - 12 lbs (4.5 - 5.5 kg) 3 ½ - 3 ¾ hours 3 - 3 ¼ hours

12 - 16 lbs (5.5 - 7.0 kg) 3 ¾ - 4 hours 3 ¼ - 3 ½ hours

16 - 20 lbs (7.0 - 9.0 kg) 4 ¼ - 4 ¾ hours 3 ¾ - 4 ½ hours

20 - 24 lbs (9.0 - 10.9 kg) 4 ¾ - 5 ½ hours 4 - 5 hours

*Roasting times are approximate

• Try to schedule thawing so that the turkeys will reach 38°F (3°C) no more than 4 to 6 hours before cooking must begin. Once thawed, they must be cooked within 48 hours.

• Insert a sanitized dial thermometer into the inner thigh just above (but not touching) the thigh bone to determine if fully thawed. To sanitize dial thermometer, wash and then immerse the stem in 170°F (77°C) water for 30 seconds, or wipe with a sanitizer.

• Preheat oven to 325°F (160°C) and verify accurate oven temperature with an oven thermometer. Do not cook turkey below 325°F (160°C).

• Place turkeys on racks in shallow pans.

• If using a convection oven, place a loose foil tent on each turkey and secure with stainless steel trussing pins.

• Move the panned turkeys into the oven when the scheduled cooking must start. Record the time that each goes into oven.

• Set a timer for 30 minutes prior to the bird’s scheduled cooking completion. At this time, double check the internal temperature of each bird to confirm remaining cooking times. Reset the timer to the additional finishing time.

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EstimatE thE numbEr of pEoplE to be served and the amount of cooked turkey required. A whole turkey yields about 50% of its original weight in cooked, servable meat. It’s better to overestimate your needs —leftover turkey is great for creating tasty, profitable dishes.

GauGE cookinG start timE so the turkey is fully cooked 30 to 45 minutes before serving.

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WHOLE TURKEY OncE cOOKEdRemove turkeys from oven; let stand about 20 minutes before carving.

Note: Some turkeys will cook faster than others, so each bird must be monitored and removed separately from oven as they reach the temperatures noted above.

Immediately carve the major sections from the carcass. Place turkey in sanitized pans and cover. Slice as required and serve hot.

For holding times less than one hour, use a hot holding device and maintain the temperature at 140°F to 160°F (60°C to 71°C). Keep turkey covered.

For holding times of more than 1 hour, slice immediately, shingle in shallow pans no more than 2 inches deep, and cool in a blast-chiller refrigerator to less than 40°F (4°C).

Cover tightly with plastic wrap when cooled and refrigerate at 38°F to 40°F (3°C to 4°C). Reheat to proper temperatures as close to serving times as possible.

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Turkey BreasTs • Recommended oven temperature 325°F

(160°F).

• Always start with completely thawed breasts.

• Cook with skin on to retain moisture.

• Place in pan with bone underneath.

• Cook same size/weight breasts together to better monitor internal cooking temperatures and times.

• 10 to 14 pounds (4 to 6 kg) breasts cooked to 165°F (74°C) to 170°F (77°C) internal temperature (thermometer inserted in the thickest part but not touching bone) will be tender.

• Do not overcook breasts or they will dry out.

ConveCTion ovenRoastingThis method results in greater moisture loss and a 2 to 3% lower yield vs. regular ovens. A temperature of 25°F to 50°F (15°C to 30°C) less than a regular oven is recommended. Cook uncovered.

BraisingBraising provides a richer flavour and greater yield through moist heat cooking. Use 4 cups (1 L) water in a 21” x 20” x 6” (53 x 50 x 15 cm) pan, 4 breasts per pan. Cook covered with foil wrap or invert another pan on top.

regular ovenRoastingUse 12” x 20” x 2” (30 x 50 x 5 cm) steam table pans with 1/2 inch (1 cm) racks, 2 breasts per pan. Cook uncovered.

BraisingUse 3 cups (750 mL) water in a 12” x 20” x 2” (30 x 50 x 5 cm) steam table pan; no rack, 2 breasts per pan. Cook covered with foil wrap or invert another pan on top.

Once Cooked:If the meat is needed immediately, remove from pans, slice and serve hot.

For holding time of less than one hour, remove the breast meat from the bones, place pieces in pans and cover. Place in a hot holding device and maintain the temperature at 140°F to 160°F (60°C to 71°C).

For holding times more than one hour, slice immediately and shingle no more than 2 inches (5 cm) deep. Let cool, cover and store below 40°F (4°C) in a blast-chiller refrigerator.

Turkey Burgers and Sausages: Cook to internal temperature of 165°F (74°C).

Turkey Thighs (& Other Parts): Cook to internal temperature of 170°F (77°C).

Internal temperature for Cooked Whole turkeyAlways check with a sanitized thermometer. Turkey should register 170°F (77°C) in the breast and 180°F (82°C) in the thigh. Stuffing that is cooked in the turkey cavity should reach an internal temperature of at least 165°F (74°C).

(Bone-in)

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Carvinggeneral rules for Carving Turkey

Allow roasted turkeys to stand at room temperature for 10 to 20 minutes (maximum) before slicing to allow juices to distribute evenly throughout the meat, and make netting and cooking bags easier to remove.

Turkey and turkey products, to be machine sliced, should be first chilled for easier slicing. Serve or store turkey as soon as it is carved or sliced.

Carving The BreasTRemove half of the breast by cutting along the keel bone and rib cage.Place breast half on a sanitized cutting surface and slice evenly against the grain.

Proper carving techniques provide the highest yield.

Note: Because salt performs an important binding function, “no salt” and “low salt” products will not slice as easily, especially roasts made from more than one muscle.

always slice or carve on a sanitized cutting surface. Wood is NOT recommended.

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Carving a Fully Cooked Breast roastWhen carving half of a whole breast, carve it lengthwise with the muscle.

sliCing turkey ProduCtsSlice turkey rolls, slabs, ovals and other shapes crosswise to desired thickness. Slice at a slight angle to achieve a more oval-shaped piece of meat.

Remove all stuffing from turkey cavity once cooked, and keep warm or refrigerated.

For stuffing recipes, visit: www.makesitsuper.ca

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Carving Whole TurkeyTurkey parts for soups, stew, casseroles and other mixed dishes will be cut into smaller pieces of various sizes. Some parts, such as the breast, can provide larger, more attractive slices.

DrumsTiCks & Thighs

sTeP1

Remove drumsticks and thigh by pressing the leg away from the body. The joint connecting the leg to the backbone will often snap free or cut easily with the knife point. Cut dark meat completely from body by following the body’s contour with the knife.

sTeP2 Place the drumstick and thigh on a

cutting surface and cut through the connecting joint. Tilt drumstick to a convenient angle, slicing toward the cutting surface as shown.

sTeP3 To slice thigh meat, hold thigh firmly

on the cutting surface with a fork. Cut slices evenly, parallel to the bone.

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STEP1

Place the knife parallel to the wing, as close as possible. Make a deep cut into the breast, cutting right to the bone. This is your base cut. All breast slices will stop here.

STEP2 After making the base cut, carve

downward, ending at the base. Start each new cut slightly higher up on the breast. Keep slices thin and even.

Carving ThE BrEaST – PrESEnTaTion METhod

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Turkey makes your sales soar!Our Ambassador Program can help build healthier sales.

Contact us, and… Let’s Talk Turkey!

PromoTing onTario Turkey on your menu!Turkey is a mouthwatering choice for breakfast, lunch and dinner. And don’t forget, there’s a world of ethnic cuisine that turkey is perfect for, too. Thought about creating a “Turkey Tuesday” promotion? The possibilities—and the recipes—are endless.

give BreakfasT a BoosT!Start a healthy day of sales by offering low-fat turkey bacon or turkey sausage.

Dinners ThaT DelighT!A high perceived value will make your delicious turkey dinner items some of the most profitable on the menu.

lunch, ouTsiDe The BoxWho needs ordinary fast food? Your customers will crave your creative turkey lunch dishes.They’re profitable, and super nutritious.

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FREE businEss building matERials FRom thE tuRkEy ExpERts.Please contact us today to start

planning your exciting Ontario

turkey promotion.

[email protected]

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TURKEY FARMERS OF ONTARIO1120-100 Conestoga College Blvd.Kitchener, Ontario N2P 2N6

Telephone: 519-748-9636 Fax: 519-748-2742Email: [email protected] www.makesitsuper.ca

FINd ThESE ANd OThER dElIcIOUS REcIpES AT MAKESITSUpER.cA