Whether barbecue or bahn mi, consumers are always on the lookout for the latest flavor or cuisine trend. Regardless of the type of food, turkey seems to find a way into the conversation.
“Turkey is a milder protein and thus lends itself quite nicely to various marinades, seasonings, rubs, brines, etc. We are seeing chefs really explore how to use the protein in interesting ways,” says Kimmon Williams, public relations manager with the National Turkey Federation.